With cinnamon, salt and sugar, these spicy nuts hit a lot of spots on the tongue.” The chili powder and cayenne pepper in this snack give it the perfect amount of spice. Not too sweet and not too spicy, but just right.
Coat a rimmed baking sheet with nonstick cooking spray.
In a small mixing bowl, whisk the sugar, salt, chile powder, cinnamon, and cayenne pepper.
In a large mixing bowl beat the egg white until light and frothy. Add the cashews, almonds, and dry ingredients. Toss until all the nuts are coated.
Spread out the nuts on the baking sheet and bake for about 45 minutes. Half way through the cooking time stir all the nuts around. Continue baking until browned.
Let the nuts cool on the baking sheet but remember to stir occasionally or they will get stuck to the baking sheet and other nuts.
Notes
This recipe makes 5 cups of nuts.
You can make these two days ahead of time but keep in an airtight container.