Christmas time brought us recipes that used mixed nuts, and other ingredients, that never got used up (or used at all). There was a lot going on this past holiday, so I'm slowly using up the unused ingredients.
I had about a cup of cashews (should have been cashew brittle at Christmas), a bit of walnuts, and I had some mixed nuts (I buy these non-gmo, with zero bad oils, but it contains way too many almonds), we also had some pumpkin seeds, and.....
....we had some of these non-gmo chocolate type candies (healthier option to M & M's in Christmas cookies). By the way, we bought both to test out for holiday baking. We did not really like either one, and both are very expensive options.
I tossed all of the nuts and pumpkin seeds into a bowl, and roasted our favorite spiced nuts. Let it cool completely, and then tossed in the leftover chocolate candies. It filled two quart jars for snacking. Most importantly, we found a way to utilize it all, and the small amount of chocolate bits make it a perfect on-the-road, every day, or hiking snack.
Here is how we make it:
Spiced Nuts
1 egg white - whisk this until frothy
(add that egg yolk to your morning breakfast)
Add: 1 tsp. water
1 Tbsp. pure maple syrup
1 tsp. cinnamon
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1 tsp. cayenne pepper (1/2 tsp. for less heat)
1/4 tsp. salt (or more if you'd like)
Toss in 3 cups mixed nuts/seeds and coat well.
Roast at 325°F for 25 minutes, on a rimmed baking dish (I use parchment paper or my stoneware baking dish), and stir at least once while baking. Cool completely, and store in an airtight container. Enjoy!
If 3 cups is too much for you, share with a neighbor or friend. Winter time is hard on many people.
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