These salty/spicy/sweet treats are a definite crowd-pleaser, plus they make a great, inexpensive gift when the holidays roll around.
Recipe information
Yield
makes about 4 cups
Ingredients
Preparation
Step 1
Preheat the oven to 250°F. Line a baking sheet with parchment paper or waxed paper.
Step 2
Pour the nuts into a large mixing bowl. In a separate mixing bowl, whisk together the egg white, water, and Sriracha for a brief minute or two until lightly aerated. Toss with the mixed nuts.
Step 3
In another bowl, mix together the granulated and brown sugars and rosemary. Pour over the nuts, stirring to coat. Using a rubber spatula, spread the nuts out in a single layer on the prepared baking sheet.
Step 4
Bake for 1 hour, stirring every 15 minutes. Serve warm or at room temperature. Extra nuts can be stored in an airtight container for up to a month.
