By Debbie Kornberg

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This recipe was adapted from Jodi Abel’s California Cuisine Cookbook. A number of years ago, Jodi did a cooking demo at my store using spiced nuts. Since then, I’ve had so much fun creating various spiced nuts recipes. The spice combinations are endless and I love using honey or maple syrup to add a touch of sweetness. They add a wonderful crunch to any salad and of course are delicious on their own. 

 

Ingredients:

1 egg white

1 Tbsp. water

1 lb. raw - whole cashews, almonds, walnuts, and pecans 

(About 4 cups, can use any assortment of raw nuts)

1/4 cup SPICE & LEAF Honey or your favorite maple syrup to make it vegan

3 tsp. SPICE + LEAF Essential Oatmeal Blend (Also great with SPICE +LEAF Ras El Hanout)

Optional: pinch of salt

Parchment paper

 

Instructions:

Preheat oven to 300 degrees. In a bowl, beat egg white with water. It should develop a nice foam on top. Using a large bowl or re-sealable bag, add spice blend, salt, nuts and then the honey. Shake well. You will want to make sure everything is well coated.

Spread nuts evenly on baking pan lined with parchment paper. Bake for 30 minutes until nuts are toasted and dry. If they still feel sticky, they probably are not quite done yet. 

Let nuts rest 2 minutes and then break up nuts so they are not stuck together and are separated. Enjoy or store at room temperature in a sealed container. They freeze well too.