Sweet & Salty Spiced Nuts (THM S)

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Spiced nuts are one of my most favorite things to make during the holidays. You can make a bunch of them at once, and it doesn’t take a lot of time. Added bonus, they make your house smell like Santa’s armpit (which is amazing, by the way ^_~).

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I started a tradition a few years ago of  baking “thank you” treats for the people around us who work hard every day, teachers, neighbors, our YMCA community, etc., and spiced nuts are a must in their treat bags. Everyone loves them, and they’re easy to snack on.

This was my first year doing spiced nuts as a Trim Healthy Mama, and I gotta say…I’m pleasantly surprised. I honestly wouldn’t know these weren’t “traditional” nuts if I hadn’t made them myself.

The ingredients are so simple, I bet you already have them in your pantry/fridge. The prep only takes 5 minutes, and they bake for about an hour.

Start by whisking the water and egg whites until slightly frothy. Then add the nuts, and stir to coat them in the egg white mixture. Sprinkle with salt, cinnamon, and Pyure (or THM Gentle Sweet). Ready for the oven!

Spread them out into one layer on a baking sheet lined with parchment.

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Bake in a 225 degree oven for about 1 hour, stirring every 15 minutes. Stirring helps ensure that you have even coating on every nut, even baking on all sides, and no scorching.

*NOTE: If you have a darker baking sheet, it may take less than one hour. They’re done when the coating is completely dry and candied. They harden further as they cool.

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Finito! And with very little effort, I’d say. That’s a holiday classic done right! ^_~

Sweet & Salty Spiced Nuts (THM S)

  • Servings: Multiple
  • Time: 1 hour, 5 mins
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 225.
  2. In a large bowl, whisk together the egg whites and water until slightly frothy.
  3. Add the nuts, and stir to coat.
  4. Sprinkle with sweetener, cinnamon, and salt and stir to coat.
  5. Spread the nuts into one, even layer on a parchment lined baking sheet.
  6. Bake at 225 for about one hour, stirring every 15 minutes.

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