- ¼ c. brown sugar
- 2 T. maple syrup
- 1 T. melted coconut oil
- 1 egg white
- 1 T. sesame seeds
- 2 T. ground cumin
- 1 T. ground coriander
- 1 T. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. smoked paprika
- ¼ tsp. cayenne pepper
- 1-2 tsp. kosher salt, to taste
- ½ tsp. ground black pepper
- 3 c. unsalted mixed nuts
Preheat the oven to 325°F. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
In a large bowl, add the brown sugar, maple syrup, melted coconut oil, and egg white; whisk briskly to combine; the mixture should be mildly foamy. Add the the spices (sesame seeds through black pepper) and whisk again to combine. Add the nuts to the spice mixture and toss to coat.
Place the nuts on the prepared baking sheet in a single layer. Roast the nuts in the preheated oven for 10 minutes before stirring the nuts and returning them to the oven. Roast for an additional 10 minutes or until the nuts are golden brown.
Remove the baking sheet from the oven and let the nuts cool on the baking sheet, breaking up the clumps as they cool. The nuts will get crunchy as they cool.
Store the fully cooled nuts in an airtight container in a cool and dry place. I love using mason jars with tight-fitting lids for this.
- Yields: 3 cups of seasoned nuts
- Preparation Time: 30 minutes