Energy-Boosting Snack with Nuts, Soybeans, and Spices
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
- 1 teaspoon chili powder
- 2 teaspoons ground ginger
- 2 large egg whites
- 1 cup unsalted soy nuts
- 1 cup roasted edamame
- 1 cup pecan pieces
- 1 cup walnut pieces
- 1 cup raw almonds
- 1/4 cup granulated sugar substitute
- Carbohydrate 7.36988947980522 g
- Cholesterol 0 mg
- Fat 12.1644105241491 g
- Fiber 2.9313754444651 g
- Protein 6.63880787542248 g
- Saturated Fat 0.922630971118056 g
- Serving Size 1 1 Serving (41g)
- Sodium 8.03292708333333 mg
- Sugar 4.43851403534012 g
- Trans Fat 1.17811211473883 g
- Calories 154 calories
Step-by-step
- Preheat oven to 225. In a small bowl, add first 6 ingredients and blend.
- In a large bowl, whisk egg whites until foamy.
- Whisk in spice mixture.
- Add nuts and sugar substitute; toss to coat.
- Evenly divide nut mixture between two nonstick baking sheets, preferably with sides. (If sheets are not nonstick, line them with parchment paper.) Spread nuts to evenly cover sheets.
- Bake 1 hour 5 minutes, until nuts are dry and toasted.
- Stir every 20 minutes.
- Cool on baking sheet.
Replacing the granulated sugar substitute with dark muscovado sugar shifts the flavor profile from neutral sweetness toward a rich, molasses-heavy caramelization during baking. Spiced nut roasting traces back centuries through Mediterranean and Middle Eastern trade routes, where preservation methods combined high-fat seeds with heavy spice applications to extend edibility in arid climates.
Whisking the egg whites until foamy creates an albumin protein matrix that traps the powdered spices tightly against the surface of each nut. That sticky coating requires a low oven temperature of 225 degrees Fahrenheit to dehydrate the moisture slowly without burning the delicate oils inside the walnuts and pecans.
Stirring the baking sheets every twenty minutes redistributes the moisture and ensures even thermal contact across the nonstick metal surface. Cool the batches completely on the pans before transferring them to airtight glass containers, allowing the crisp structural shell to set firmly.
Stored properly in a sealed container at room temperature, these spiced snacks maintain their crunch for up to two weeks. Leftover batches also soften slightly when mixed into warm grain bowls or folded into green salads on the second day.
