Sticking to the All the Proteins!! theme, but going plant-based this time, here is a recipe for Honey Chipotle Snacking Nuts. I know, I know, I usually make candied nuts around Christmas time, no they are great around the campfire or on the beach too, so why not do a summer version? A little bit sweet, a little bit spicy and a whole lot of snack-worthy!
Ingredients
2 1/2 cups any raw nuts (I used cashews, almonds and pecans)
1 egg white
1 tablespoon cold water
5 tablespoons honey
3 tablespoons brown sugar (not packed)
1/2 teaspoon kosher salt
2 teaspoons chipotle powder
Directions
Preheat oven to 225F. Line a baking sheet completely with foil and spray with baking spray.
In large bowl, mix together egg white and water with a whisk and whisk until frothy (not stiff peaks). Add in the honey and stir to combine. Add nuts into egg white and water mixture and mix until nuts are completely coated.
Combine brown sugar, salt and chipotle powder in a closed container (I used a tight sealing tupperware-like container, but you could even use a large ziplock bag) and shake until thoroughly combined. Pour sugar mixture over nuts and mix until everything is combined. Pour nut mixture onto prepared pan and spread out into one even layer. Bake until nuts are toasted and aromatic, turning every 15 minutes, for about 1 hour.
Let nuts harden and cool and store in airtight container.
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