Pink Flirtini
December 31, 2017
Gluten-free Granola with Dried Apple, Pumpkin Seeds & Almonds
March 15, 2018
Preheat oven to 250°F. Line a baking sheet with parchment paper or waxed paper.
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.
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.
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.
Ingredients
Directions
Preheat oven to 250°F. Line a baking sheet with parchment paper or waxed paper.
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.
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.
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.