Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 286.1
- Total Fat: 27.3 g
- Cholesterol: 0.0 mg
- Sodium: 0.6 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 3.8 g
- Protein: 3.8 g
View full nutritional breakdown of Sweet and Spicy Nuts calories by ingredient
Sweet and Spicy Nuts
Submitted by: LADYPHOENIX61Introduction
This recipe is taken from Publix's "GRAPE" magazine. I'm nuts about nuts and I use my favorites in this-pecans. Almonds or walnuts may be substituted but the nutritional value will differ. I hope you like this too!NOTE: With salt added the sodium content is 388.6mg/serving. Without salt, it's 0.6mg/serving. This recipe is taken from Publix's "GRAPE" magazine. I'm nuts about nuts and I use my favorites in this-pecans. Almonds or walnuts may be substituted but the nutritional value will differ. I hope you like this too!
NOTE: With salt added the sodium content is 388.6mg/serving. Without salt, it's 0.6mg/serving.
Number of Servings: 12
Ingredients
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1 egg white
1 Tbsp water
1 lb pecan halves
1/3 cup sugar
2 tsp salt(See Note in introduction)
1½ tsp ground cumin
1 tsp paprika
1 tsp ground coriander
½ tsp cayenne pepper
¼ tsp ground ginger
Directions
Lightly coat a foil-lined 15x10x1-inch baking pan with cooking spray. Preheat oven to 300°F. In a large bowl beat egg white and water with a fork until frothy. Add nuts and toss to coat.
Meanwhile, in a large plastic bag combine the sugar, salt (if adding), cumin, paprika, coriander, cayenne pepper, and ginger. Add the nut mixture; shake well to coat with the spice mixture. Spread nuts evenly on the prepared baking pan.
Bake for 35 to 40 minutes until the nuts are toasted and spice mixture is dry, stirring every 10 minutes. Remove from oven. Place baking pan on a wire rack and cool nuts completely in pan. Break nuts apart. Store in an airtight bag or container at room temperature up to 5 days or freeze up to 3 months.
MAKES 4 CUPS(twelve 1/3 cup servings)
Number of Servings: 12
Recipe submitted by SparkPeople user LADYPHOENIX61.
Meanwhile, in a large plastic bag combine the sugar, salt (if adding), cumin, paprika, coriander, cayenne pepper, and ginger. Add the nut mixture; shake well to coat with the spice mixture. Spread nuts evenly on the prepared baking pan.
Bake for 35 to 40 minutes until the nuts are toasted and spice mixture is dry, stirring every 10 minutes. Remove from oven. Place baking pan on a wire rack and cool nuts completely in pan. Break nuts apart. Store in an airtight bag or container at room temperature up to 5 days or freeze up to 3 months.
MAKES 4 CUPS(twelve 1/3 cup servings)
Number of Servings: 12
Recipe submitted by SparkPeople user LADYPHOENIX61.
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Member Ratings For This Recipe
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Incredible!
Flat-out the best spiced nuts I have not only ever made, but the best I have ever TASTED. Giving some to everyone I know this Christmas! Thanks, Ladyphoenix61 for bringing us this recipe from Publix's "GRAPE" magazine! I did use mixed nuts instead of just pecans (fancier gift, right?). - 12/13/08
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