This is a great use for those left over egg whites from making lemon butter or ice cream. You get crispy coated nuts and seeds to use in ice cream.
- 2 tbs slightly whisked beaten egg whites
- 2 cups nuts – any including blanched almonds, hazel nuts, pecans, walnuts, seeds etc.
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp black pepper
- 1/4 tsp chilli powder
- 1/2 tsp salt
Preheat the oven 150º C
Mix the sugar and spices together. Mix in the nuts and stir until coated. Spread the nuts onto baking paper lined tray.
Bake for 30 minutes, stirring during cooking, until they are dry. Remove from the oven and leave to cool. They become crisp as they cool.