Chipotle Nut Mix
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 tsp ground chipotle chile pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1 large egg white
  • 1 cup raw almonds
  • 1 cup unsalted cashews
  • 1 cup raw pecans
  • 1 cup raw brazil nuts

Preheat oven to 325°. Combine first 6 ingredients in a small bowl; stir with a whisk. Place egg white in a large bowl; stir with a whisk until foamy. Add the almonds, cashews, pecans, and brazil nuts; toss well to coat. Sprinkle with spice mixture; toss well to coat. Spread nuts in an even layer on a baking sheet lined with parchment paper. Bake at 325° for 15 minutes, stirring once. Turn oven off. Remove pan from oven; stir snack mix. Immediately return pan to oven for an additional 15 minutes (leave oven off). Remove pan from oven and place on a wire rack; cool completely. Store snack mix in an airtight container for up to 2 weeks. Recipe inspired by Cooking Light.

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