Roasted Orange and Herb Spiced Nuts
Delicious Orange and Herb Spiced Nuts are hard to resist! They're lightly sweet, lightly salty, and a whole lot of YUM!! So be forewarned; once you start eating them, you might not be able to stop.
Servings: 24 servings
Calories: 195kcal
Equipment
- fork
- kitchen timer optional
- chef's knife for chopping rosemary
Ingredients
- 3 cups roasted, salted cashews
- 3 cups roasted, salted pecan halves
- 2 large egg whites lightly beaten
- 2 tablespoons fresh orange zest or to taste
- ¼ cup granulated sugar
- 1 tablespoon minced rosemary or to taste
- ⅛ teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
- ⅓ teaspoon cayenne pepper or to taste
- 2 tablespoons fresh orange juice
Instructions
- Preheat the oven to 375 degrees F (190 degrees C ).
- Lightly beat the egg whites in a small bowl. Set aside.
- Add the orange zest and minced rosemary to a small bowl. Set aside.
- Add the cashews and pecans to a large bowl and mix to combine.
- Stir in the egg whites, orange zest, rosemary, sugar, nutmeg, cinnamon, cayenne, and orange juice until well combined.
- Spread the nut mixture evenly onto a parchment lined baking sheet and roast in the preheated oven for 10 minutes. Remove the nuts from the oven, stir, and return the nuts back to the oven for an additional 7 minutes.
- Remove the nuts from the oven, stir again, and cool completely before storing or serving.
Video
Notes
1 serving = ½ cup
Store the nuts in an airtight container at room temperature for up to 2 weeks.
Store nuts in an airtight container in the refrigerator for up to 1 month.
Nuts may be frozen. Store in an airtight freezer container and freeze for up to 4 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 10g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 7mg | Potassium: 157mg | Fiber: 2g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
