Autumn spiced nuts

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 1/2 tsp Rosemary, Fresh

• Refrigerated

  • 2 Egg whites

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/2 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 1 tsp Garam masala
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt

• Nuts & Seeds

  • 2 cups Almonds, unsalted raw
  • 2 cups Cashews, unsalted raw
  • 2 cups Pecans, unsalted raw
  • 1 cup Pumpkin seeds

Found on culinaryginger.com

Description

Ingredients

• 1 teaspoon garam masala
• 1/2 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 1/2 teaspoons fresh rosemary, finely chopped
• 2 egg whites
• 2 tablespoons honey
• 2 cups almonds, raw unsalted
• 2 cups pecans, raw unsalted
• 2 cups cashews, raw unsalted
• 1 cup pumpkin seeds, unsalted with our without shells

Directions

• Preheat oven to 350 degrees F with oven rack in the center of oven.
• Line 1 large and 1 medium baking sheets with parchment paper and spray with non stick cooking spray.
• Add the garam masala, cardamom, cinnamon, nutmeg, allspice and salt to a small bowl, mix and set aside.
• Add the egg whites and honey to a mixing bowl and whisk until frothy.
• Stir in the nuts and pumpkin seeds.
• Add the spices in small batches, mixing well between additions.
• Spread the nut mixture onto the baking sheet in an even layer.
• Roast for 10 minutes, stir and continue to roast for another 10 minutes.
• Remove from the oven and allow to cool.