Recipe type: Appetizer
Serves: plenty
  • Ingredients
  • Vegetable cooking spray
  • 2 egg whites
  • 2 cups roasted and salted almonds
  • 2 cups roasted and salted cashew nuts
  • 2 cups walnut halves
  • ¾ cup sugar
  • 2 tablespoons Madras curry powder
  • 1 tablespoon ground cumin
  • 2½ teaspoons garlic salt
  • 1¼ teaspoons cayenne pepper
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  1. Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.
  2. In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.
  3. Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.
I added more spices than stated here. Having made this several times, I felt it needed a little boost!
Also, cook for one hour minimum: you might need an extra ten minutes.
Recipe by An Eye For Detail at https://libbywilkiedesigns.com/2014/12/spiced-cocktail-nuts.html