Go Back
Crispy spiced mixed nuts with almonds, pecans, walnuts, and cashews coated with egg white and warm spices.

Spiced Nuts Recipe With Egg White

Crispy sweet-and-spicy mixed nuts coated with frothy egg white, brown sugar, cinnamon, and warm spices, then baked until golden and crunchy. Perfect for snacking, parties, cheese boards, or holiday gifting.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 4 cups raw unsalted mixed nuts such as almonds, pecans, walnuts, and cashews
  • 1 large egg white
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/3 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper optional
  • 3/4 teaspoon fine sea salt

Method
 

  1. Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, combine the brown sugar, granulated sugar, cinnamon, smoked paprika, ginger, chili powder, cayenne pepper, and salt.
  3. Add the egg white and water to a large mixing bowl. Whisk for 30–45 seconds, until frothy and filled with small bubbles.
  4. Stir the vanilla extract into the frothy egg white.
  5. Add the mixed nuts and toss until every nut is lightly coated with the egg white mixture.
  6. Sprinkle the prepared sugar and spice mixture over the nuts. Toss until the nuts are evenly coated.
  7. Spread the coated nuts over the prepared baking sheet in a single layer.
  8. Bake for 15 minutes, then remove the pan and gently stir the nuts.
  9. Return the pan to the oven and bake for another 15 minutes.
  10. Stir once more, then bake for another 5–10 minutes, or until the coating looks dry and the nuts smell toasted.
  11. Remove from the oven and gently separate any large clusters while the nuts are still warm.
  12. Let the nuts cool completely on the baking sheet before serving or storing. They will become crispier as they cool.

Notes

Whisk the egg white only until frothy; stiff peaks are not needed.
Use raw, unsalted nuts for better control over the salt and roasting.
Keep the nuts in a single layer so they roast instead of steam.
For mild spiced nuts, leave out the cayenne pepper.
If the coating still looks wet after 40 minutes, bake for another 5 minutes and check again.
The nuts may feel slightly soft when hot but become crispier as they cool.
Cool completely before placing in an airtight container.
For a no-sugar version, omit both sugars and use savory spices such as garlic powder, smoked paprika, cumin, and black pepper.