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Instructions. Preheat the oven to 325°F. Whisk the granulated sugar, light brown sugar, spices, and salt. In a separate bowl, whisk the egg white, water and vanilla extract until foamy. Toss the nuts with the egg white mixture with a spatula until well coated.

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In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet. Bake at 300° until golden brown, 18-20 minutes, stirring once. Cool. Store in an airtight container.

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Instructions. Preheat oven to 350° Fahrenheit and line a sheet pan with parchment paper. Add all of the nuts to a bowl. Prepare the spice mixture by combining all the seasonings in a small bowl or ramekin and mixing. Drizzle the nuts with the olive oil and toss to coat.

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1/2 cup craisins, diced. Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper or silicone mats. Stir all spices together with molasses and egg whites. Toss with nuts. Spread on baking sheets so that nuts are in a single layer and sprinkle evenly with sugar. Roast for 90 minutes, stirring every 15 minutes.

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Cinnamon is a warm, comforting spice that gives the nuts a delicious aroma and flavor. It adds a sweet, slightly spicy, and fragrant taste that enhances the overall flavor of the nuts. Cinnamon-flavored nuts make a versatile snack. They can be eaten as a standalone snack, added to salads or yogurt, or used as a topping for oatmeal or smoothies.

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How to Make Spiced Nuts. Preheat Oven to 300°. Line a large baking sheet with a parchment paper or a silicone baking mat and set aside. In a medium bowl whisk together sugars, cinnamon, nutmeg and salt and set aside. In a large bowl, whisk egg white, vanilla, and water until combined and frothy.

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Position 1 rack in top third and 1 rack in center of oven; preheat to 225°F. Line 2 heavy large baking sheets with parchment paper. Stir first 7 ingredients in small bowl to blend. Whisk egg.

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Transfer nuts to baking sheet, letting excess liquid drip off first. Bake 30 to 35 minutes, until nuts are browned and coating is dry. When they are baking, stir them every 10 minutes. Cool 5 minutes, then transfer to a cutting board, break nuts apart, and let them cool completely. The nuts crisp as they cool.

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Combine the heavy cream, cocoa powder and sugar in a large saucepan. Bring the mixture to a rolling boil, whisking frequently. Remove from the heat and add the chocolate, stirring until melted. Add the milk, vanilla extract, salt, cinnamon, and chili powder. Transfer to a blender and blend for 30 seconds. Chill the mixture completely in the.

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Instructions. Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. In a large bowl, mix the sugar, salt, cinnamon, ginger, nutmeg, cayenne pepper (if using), water, and corn syrup. Add the nuts and toss with spice mixture until evenly coated.

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Preheat oven to 300°F degrees. Line a large rimmed baking sheet with aluminum foil and coat well with cooking spray or line with parchment paper. In a medium mixing bowl, whisk the egg white until foamy. In another small bowl combine the sugar, salt, chili powder, cinnamon, cayenne and paprika. Fold nuts into egg whites.