Baked Coated Nuts

Baked Coated Nuts

4 cups nuts (pecan, walnut halves, whole almonds)
2 egg whites (egg-free instructions follow)
1/2 teaspoon salt
3 tablespoons honey or maple syrup
a little coconut oil for the pan
optional: spices of choice (cinnamon, pumpkin pie spice)

In a shallow pie dish, mix egg whites, honey and salt (and optional spices).

Working in batches, add nuts to pan and toss lightly to coat throroughly. Transfer to greased baking pan, spread in single layer. Bake at 375 for 15-20 minutes, stirring frequently, being careful not to burn them. When golden colored, remove from oven and allow to cool in pan. Store in tins.

Egg-free variation: simply omit eggs and slightly increase the amount of maple syrup. Follow same instructions.

You could also eliminate the sweetener, and use tamari soy sauce, salt, and savory spices such as chili or curry powder to make savory nuts. For an egg-free savory nut, use coconut oil instead of egg. Savory nuts are a great salad "crouton".

A paleo-modified version of a Mollie Katzen recipe.
By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000
recipe picture
Grant Cochrane / 10057764