Spiced Nuts

When the egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl.

  • Yield: Makes 2 1/2 cups
Spiced Nuts

Source: Martha Stewart Living Special Issues, 2005


  • 1 large egg white
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • 1 3/4 teaspoons cayenne pepper
  • 2 1/2 cups pecan halves, or assorted nuts, such as cashews, walnuts, or almonds


  1. Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.

  2. Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.


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