| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | lg | Egg white |
| 2 | tb | Sugar |
| 2 | ts | Ground cumin |
| 1 1/2 | ts | Salt |
| 3/4 | ts | Ground red pepper; (cayenne) |
| 1 | lb | Unsalted natural almonds |
| 1/2 | lb | Unsalted cashews |
| 1 | pk | (9 to 10 1/4 oz) pretzel sticks |
INSTRUCTIONS
Prepare this party nosh up to a week ahead and store in an airtight container. It makes a great gift, too, packed in a decorative tin or airtight jar tied with ribbon. Yields: about 9 cups 1. Preheat oven to 350 degrees F. Spray a 5 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. 2. In large bowl, with wire whisk or fork, beat egg white, sugar, cumin, salt, and ground red pepper. Add almonds and cashews; toss to coat with egg-white mixture. 3. Spread nut mixture in jelly-roll pan. Bake nuts 30 minutes, lifting and stirring them with a pancake turner every 5 minutes. 4. Spread hot nut mixture on large cookie sheet; place cookie sheet on wire rack to cool nuts completely. (Nuts will be crisp when cool.) When cool, toss nuts with pretzels. Store nut mixture in tightly covered container. Each 1/4 cup: About 140 calories Recipe by: Good Housekepping 1995 Posted to recipelu-digest Volume 01 Number 330 by ctlindab@mail1.nai.net on Nov 30, 1997
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