No Guilt Spiced Mixed Nuts

No Guilt Spiced Mixed Nuts

4
Jodie 2

"This is a great recipe that is really easy to make. And you don't have to worry about your waist line! This is a great snack for during the day or a contribution to a holiday party. Give it a try and enjoy."

Ingredients 1 h 20 m {{adjustedServings}} servings 470 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 44.4 g
  • 68%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with waxed paper.
  2. Mix brown sugar substitute, cumin, cinnamon, salt, ground ginger, chili powder, and cloves together in a small bowl.
  3. Beat egg whites and white sugar substitute together until the sugar dissolves completely.
  4. Combine pecans, walnuts, and almonds together in a large bowl. Sprinkle brown sugar and spice mixture over the nut mixture; top with the egg white mixture. Fold the nuts until evenly coated; spread onto the prepared baking sheet.
  5. Bake in preheated oven, stirring every 20 minutes, until the nuts are golden brown, about 65 minutes. Cool nuts on baking sheet before storing in an air-tight container.
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Reviews 4

  1. 4 Ratings

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It's A New Day
10/24/2013

Made these at the last minute for a family party and they were a HUGE hit. Delicious! I did use regular brown sugar and white sugar as I don't keep sugar substitutes around. Thanks!

Robin
11/24/2013

Overall these are really good and easy to make. I used real organic sugar instead of sugar substitute. You have to mix the egg whites and sugar really well. I rated these a 4 because the cumin flavor is a little over whelming. Next time I will try 1 teaspoon instead of two. Also they are more sweet then spicy.

Tiffany
12/24/2014

Good spice mix! I only had almonds and peanuts, so I used those and added some millet. The millet made it into a fun crunchy topping. I also reduced the chili powder and added pumpkin pie spice since I made it for the holidays.