3
vegetable oil
1 egg white
1 tsp granulated sugar
1 tsp chili powder
1 tsp paprika
1 tsp cayenne pepper
1/2 tsp curry powder
1/2 tsp garlic powder
1/2 tsp salt
4 cups almonds, or salted mixed nuts
1 cup pumpkin seeds, preferably green
Preheat oven to 350F (180C). Lightly spray or oil a large rimmed baking sheet. In a large bowl, whisk egg white until frothy. Whisk in sugar, chili powder, paprika, cayenne, curry, garlic powder and salt. Add nuts and stir until evenly coated. Turn onto baking sheet and spread out in a single layer.
Roast until nuts look dry and smell fragrant, stirring halfway through, about 15 minutes. Remove from oven and stir in pumpkin seeds. Cool completely on sheet. Taste and add more salt, if needed. Store in an airtight container in a cool place up to 5 days.
Calories 257, Protein 10.4g, Carbohydrates 7g, Fat 23g, Fibre 0.9g, Sodium 307mg.
These not-too-spicy nuts are great to nibble with cocktails.