Happy National Nut Day! My name is Kathey Raskin, and I’d like to invite you to my Las Vegas kitchen. My Sugar and Spice Nuts is one of my favorite recipes because you can whip it up in a hurry and serve it for any occasion, whether it’s game night or a PTA meeting. Your guests may ask you what the secret ingredient in this recipe is. It’s paprika! I’ve found when combined with the other spices and kosher salt it gives this mixture just the right amount of kick. Consider serving this dish with a platter of your favorite cheeses and a favorite cold weather drink like hot apple cider or Mexican hot chocolate.

Ingredients

¼ cup packed raw sugar

½ tsp ground cinnamon

½ tsp pumpkin pie spice

½ tsp paprika

¼ tsp cayenne pepper

½ tsp kosher salt

1 cup almonds

1 cup pecans

1 cup dry roasted peanuts

1/2 cup dried cranberries

1 egg white

Directions

To make this dish, the first thing you’ll want to do is preheat your oven to 300°. Coat your baking sheet with nonstick cooking spray. Combine the kosher salt, chile powder, cinnamon, and other ingredients and then mix with an egg white that has been beaten until it’s frothy. Afterward simply toss with the mixed nuts, then spread them on the baking sheet and bake for about 45 minutes, stirring at least once and more often as necessary. It’s really that easy!

Looking for a fun and exotic twist on this recipe? Check out this video for Carribean sweet and hot nuts!