Preheat oven to 250 degrees with a shelf in the lower third and one
in the upper third.
Whisk the egg white and water together until the mix is foamy. Stir
in nuts; mix well. Pour into sieve and drain for 3 minutes.
Combine sugar, salt, cinnamon, ginger, allspice and coriander in
paper bag or ziplock. Add drained nuts and shake to coat with
sugar and spices. Spread on 2 baking sheets making sure they do
not touch.
Bake for 15 minutes, then stir and spread out again. Lower
temperature to 225 degrees.k Continue to bake stirring
occasionally until dried and crisp, about 1 1/4 hours longer. Turn
off oven and let cool with oven door open.
Store completely cooled nuts in airtight container.
Originally Submitted
12/5/2012
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