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Parve
Easy
10-12 Servings
Allergens 
40 Minutes
Diets
These nuts are so addictive, you’ll find yourself eating them right off the baking tray! I use an egg white to bind the spices to the nuts because it has no flavor, guaranteeing a perfect balance of sweet and spicy coating in every bite.
5 cups raw assorted nuts (I use cashews, pecans, almonds and pepitas. Make sure the nuts are raw, meaning not roasted, and are unsalted.)
1 egg white
1/2 cup sugar
1 teaspoon Gefen Salt
1 teaspoon Pereg Cumin
1 teaspoon Gefen Cinnamon
1/4 teaspoon black pepper
1/2 teaspoon chili powder
Preheat oven to 325 degrees Fahrenheit.
Whisk an egg white by hand until it’s light and foamy. Pour the nuts into the bowl with the egg white and toss to coat. Add the spices and mix well. Spread the mixture out on a baking sheet lined with Gefen Parchment Paper.
Bake for 25 to 30 minutes or until all the egg white is absorbed and the nuts are dry.
Allow to cool on the baking sheet before transferring to an airtight container, resealable plastic bag, or Mason jar with a tight-fitting lid. When stored properly, they will keep for up to two weeks.
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