Spicy BBQ-Flavored Nuts
Votes: 1
Time: 50 min.
These spicy, barbecue-flavored nuts are perfect for a light snack, a beer accompaniment, or in salads. For baking, use equal parts almonds and cashews. Coat them with an egg white mixture whipped with barbecue seasoning and maple syrup, then bake them in the oven, where the egg whites harden on the surface, creating a wonderfully crispy crust with a piquant, sweet-spicy flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Nuts
- Protein of 1 large egg
- 2 - 3 tbsp. l. BBQ seasoning (see recipe below)
- 2 - 3 tablespoons maple syrup
- 1 cup toasted unsalted almonds
- 1 cup roasted unsalted cashews
- Sugar for sprinkling
BBQ Seasoning
- 1/4 cup brown sugar
- 1/4 cup smoked paprika
- 3 tablespoons coarse salt
- 2 tablespoons white pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 teaspoon celery seeds
- 1 teaspoon mustard powder
- 0.5 tsp ground cinnamon
- Mix all ingredients in a separate bowl.
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Recipes with similar ingredients: cashews, almond, nuts, barbecue seasoning, onion powder, garlic powder, celery seeds, mustard powder, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 160°C. Line a baking sheet with foil. Whisk the egg whites in a medium bowl until foamy. Add the seasoning and maple syrup. Add the almonds and cashews and stir.
Exit: 2 tbsp. - Spread the nut mixture on the prepared baking sheet and sprinkle with a little sugar. Bake until golden brown, stirring halfway through, for 30-35 minutes. Let cool for 15-30 minutes. You can store the spiced nuts in an airtight container for up to a week..
Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)
Categories:
recipe / Appetizers / Beer snacks / Snacks
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