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Ingredients
- Vegetable cooking spray
- 2 egg whites
- 2 cups roasted and salted almonds
- 2 cups roasted and salted cashew nuts
- 2 cups walnut halves
- 3/4 cup sugar
- 2 tablespoons Madras curry powder
- 1 tablespoon ground cumin
- 2 1/2 teaspoons garlic salt
- 1 1/4 teaspoons cayenne pepper
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
Directions
- 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.
- 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.
- Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 4 servings | |
| Calories 836 | |
| Calories from Fat 493 | 59% |
| Total Fat 58.85g | 74% |
| Saturated Fat 8.65g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 442mg | 18% |
| Potassium 702mg | 20% |
| Total Carbs 70.49g | 19% |
| Dietary Fiber 6.9g | 23% |
| Sugars 42.85g | 29% |
| Protein 19.22g | 31% |
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