
Pink Flirtini
December 31, 2017
Gluten-free Granola with Dried Apple, Pumpkin Seeds & Almonds
March 15, 2018 1 lb salted mixed nuts
1 egg white
1 tsp teaspoon water
1 tbsp sriracha chili sauce
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 tsp chopped fresh rosemary
1
Preheat oven to 250°F. Line a baking sheet with parchment paper or waxed paper.
2
Pour the nuts into a large mixing bowl. In a separate mixing bowl, whisk together the egg white, water and Sriracha for a brief minute or two until lightly aerated. Toss with the mixed nuts.
3
In another bowl, mix together granulated and brown sugars and rosemary. Pour over the nuts stirring to coat. Using a rubber spatula, spread the nuts out in a single layer on the prepared baking sheet.
4
Bake for 1 hour, stirring every 15 minutes. Serve warm or at room temperature. Extra nuts can be stored in an airtight container for up to a month.
CategoryAppetizerCuisineAmerican, North American
Ingredients
1 lb salted mixed nuts
1 egg white
1 tsp teaspoon water
1 tbsp sriracha chili sauce
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 tsp chopped fresh rosemary