| 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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