Sweet and Salty Roasted Nuts

Sweet and Salty Roasted Nuts

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  • Makes: 16 servings
  • Prep 15 mins
  • Bake 35 mins
  • Serving Size: 1/4cup
  • Carb Grams Per Serving: 13


  • 1 egg white
  • 1 tablespoon water
  • 4 cups raw whole cashews, whole almonds, walnut halves, and/or pecan halves
  • 3 tablespoons packed brown sugar or brown sugar substitute* equivalent to 3 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon garlic salt
  • 1/8 teaspoon cayenne pepper


  1. Preheat oven to 300 degrees F. In a medium bowl, combine egg white and the water; beat with a fork until frothy. Add nuts; toss to coat. Let stand for 5 minutes.
  2. Meanwhile, in a large plastic bag, combine brown sugar, cumin, chili powder, garlic salt, and cayenne pepper. Add nuts; shake well to coat. Spread nuts evenly in a 15x10x1-inch baking pan.
  3. Bake for 35 to 40 minutes or until nuts are toasted and coating is dry, stirring twice. Transfer to a large sheet of foil. Cool completely. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.


  • *Sugar Substitutes: Choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 3 tablespoons packed brown sugar.
  • *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 200 calories, 11 g carb., 2 g sugar.

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 206 cal., 16 g total fat (3 g sat. fat), 72 mg sodium, 13 g carb. (1 g fiber, 4 g sugars), 7 g pro.

Diabetic Exchanges

Starch (d.e): 1; Lean Meat (d.e): 0.5; Fat (d.e): 2.5