Spicy Nuts
These cumin, cinnamon, and cayenne spiced nuts are sweetened with a touch of honey. This light snack has only 103 calories per serving. If Cayenne isn't your "thing" (as it isn't mine) feel free to leave it out and substitute the Cumin for Ginger and have an awesome Harvesty flavor!
Yield: 16 servings
Portions: 1 Blue
Portions: 1 Blue
Ingredients:
¼ tsp. ground cumin
¼ tsp. ground cinnamon
¼ tsp. ground cayenne pepper
½ tsp. coarse sea salt
1 large egg white (2 Tbsp.)
2 Tbsp. raw honey
2 cups mixed raw nuts
Nonstick cooking spray
¼ tsp. ground cumin
¼ tsp. ground cinnamon
¼ tsp. ground cayenne pepper
½ tsp. coarse sea salt
1 large egg white (2 Tbsp.)
2 Tbsp. raw honey
2 cups mixed raw nuts
Nonstick cooking spray
Preparation:
1. Turn Crockpot on High
2. Prepare Spice Mixture: In a bowl, combine cumin, cinnamon, cayenne pepper, and salt in a small bowl; mix well. Set aside.
1. Turn Crockpot on High
2. Prepare Spice Mixture: In a bowl, combine cumin, cinnamon, cayenne pepper, and salt in a small bowl; mix well. Set aside.
3. In a separate bowl, combine egg white and honey in a small bowl; whisk to blend.
4. Add nuts to egg white mixture; mix until nuts are well coated.
5. Sprinkle a small amount of the Spice Mixture over nuts, toss to coat.
6. Repeat until all of spice mixture has been used.
4. Add nuts to egg white mixture; mix until nuts are well coated.
5. Sprinkle a small amount of the Spice Mixture over nuts, toss to coat.
6. Repeat until all of spice mixture has been used.
Directions:
1. Add the nuts to the Crockpot, in an even layer. Cover and turn on high. Cook for 1 hour.
2. Turn the heat to Low, cook for 1 hour -stirring the nuts every 20 minutes.
3. Turn the Crockpot off and uncover. Stir every 30 minutes for up to 2 hours.
Nuts can be served immediately or stored in an airtight container for upto 5 days.
If you'd rather cook them in the oven:
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