Makes 3 cups
One taste and you'll be glad to know this recipe can easily be doubled or tripled. You can even swap cumin or curry for the paprika for a Middle Eastern spiced treat.
½ cup brown sugar
½ cup granulated sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon sweet paprika
2 Tablespoons cocoa powder
1 large egg white, at room temperature
1 Tablespoon cold water
One pound assorted nuts
Preheat oven to 300ºF. Line two rimmed baking sheets with parchment paper; set aside.
Add the sugars, salt, cinnamon, paprika and cocoa to bowl of a food processor. Pulse until there are no chunks remaining.
In a large bowl, whisk egg whites and water until frothy but not stiff. Add nuts and stir to coat well. Sprinkle sugar mixture over nuts and toss, or stir with a rubber spatula, until evenly coated.
Divide nut mixture onto prepared baking sheets. Bake for 30 minutes, stirring halfway through. Let cool for a few minutes; break up any large pieces. Store in an airtight container in a cool, dry place, for up to two weeks.