- 6 tablespoons marcona almonds
- 6 tablespoons red walnuts
- 4 tablespoons pepitas
- 1/2 of a large egg white
- 1/2 teaspoon aleppo peppers, crushed, or more to taste
- 1/4 teaspoon smoked hot paprika
- 1 teaspoon coconut palm sugar
- 1/8 teaspoon sea salt
Preheat the oven to 375 degrees.
Spray a parchment sheet lined rimmed baking sheet with oil. (Can use a half sheet pan for this recipe, or full size if doubling the recipe).
Whip egg white until very foamy, but not yet white and dry. Add the nuts, and half of all the seasonings listed.
Quickly spread onto parchment in a single layer, sprinkle with all remaining seasonings.
Bake until golden and firm. Do not overcook! – the nuts will be bitter. Well, don’t undercook either, the nuts will not be crisp or develop a roasted flavor. Remove from oven and cool. Taste, add a bit more seasoning if needed, to your taste.
Store in a large storage bag, I like to keep it in large pieces.
Break up for snacking or chop gently and garnish a salad.
You can easily double this recipe.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.