Sugar 'n' Spice Mixed Nuts Recipe

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Sugar 'n' Spice Mixed Nuts Recipe

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A crunchy, spiced seasoning nicely coats a variety of nuts in this tasty recipe. These nuts disappear whenever I set out a bowl.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1 egg white
  • 1 tablespoon butter, melted
  • 1 cup unsalted dry roasted peanuts
  • 1 cup chopped walnuts
  • 1/2 cup chopped cashews
  • 1/2 cup slivered almonds
  • 1/2 cup pecan halves
  • 1/2 cup unsalted sunflower kernels
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Directions

In a bowl, combine the egg white and butter. Add the peanuts, walnuts, cashews, almonds, pecans and sunflower kernels. In a large bowl, combine the sugar, cornstarch, cinnamon, allspice, nutmeg and salt. Add nut mixture and toss to coat.
Transfer to a greased shallow 2-1/2-qt. baking dish. Bake at 275° for 45 minutes or until toasted and crisp, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container. Yield: 5 cups.
Originally published as Sugar 'n' Spice Mixed Nuts in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p98

Nutritional Facts

1/2 cup: 384 calories, 28g fat (4g saturated fat), 3mg cholesterol, 122mg sodium, 27g carbohydrate (16g sugars, 4g fiber), 11g protein.

  • 1 egg white
  • 1 tablespoon butter, melted
  • 1 cup unsalted dry roasted peanuts
  • 1 cup chopped walnuts
  • 1/2 cup chopped cashews
  • 1/2 cup slivered almonds
  • 1/2 cup pecan halves
  • 1/2 cup unsalted sunflower kernels
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  1. In a bowl, combine the egg white and butter. Add the peanuts, walnuts, cashews, almonds, pecans and sunflower kernels. In a large bowl, combine the sugar, cornstarch, cinnamon, allspice, nutmeg and salt. Add nut mixture and toss to coat.
  2. Transfer to a greased shallow 2-1/2-qt. baking dish. Bake at 275° for 45 minutes or until toasted and crisp, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container. Yield: 5 cups.
Originally published as Sugar 'n' Spice Mixed Nuts in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p98

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