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“Adapted from epicurious. Great as a snack or in gift-jars too. Cook time is approx 1 hr 20 mins per batch (i usually need to bake them in four batches, as my oven is pathetically small).”
READY IN:
1hr 35mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir the first seven ingredients in a small bowl.
  2. Beat egg whites in large bowl until frothy.
  3. Whisk in the spice mixture.
  4. Add the nuts and toss to coat.
  5. Sprinkle sugar over and toss to coat completely.
  6. Arrange nuts on parchment-lined baking sheet in a single layer.
  7. Bake at 225F until nuts are toasted and coating is dry, for about 1 hour 20 mins (Stir every 20 mins).
  8. Sprinkle nuts with salt to taste, if desired.
  9. Store airtight at room temp for up to a week.
  10. NOTE: I've used peanuts instead of cashews with good results.
  11. And pistachios taste really yummy too.

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