Crunch, crunch, munch…Oriental Spiced Nuts

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It does not happen often that people who are addicted, would admit to their addictions with a smile on their faces.  However, I do. I have done, and I always will, due to the nature of my addiction: it is actually not unhealthy. If someone, as well as me, is addicted to spiced nuts (usually store-bought), they will be over the moon when seeing how easy they are to make. With many different flavour combinations my partners in crime can make healthy mixed nuts and healthy nuts recipes for snacking, parties and more. As an addition (I am not sure who I am trying to convince) nuts are packed with heart-healthy fats so the eater receives a nutrition boost on the top of the joy, letting alone the protein intake originated from being baked in egg white rather than shortening.  Making these tasty snack treats is so easy that I am literally embarrassed to call it a recipe. But on the other hand – as its fulfils the criteria of baked goods – I am proud to own the process due to the sensational produce in the end.

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Ingredients

2 egg whites
250g mixed nuts
pinch paprika
1 tsp turmeric
1 tsp chilli flakes
pinch cayenne pepper
pinch of cinnamon
1 tbsp honey
1 tsp salt
1 tbsp water

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Pre-heat oven to 220C degrees. Mix honey and spices well (making sure there are no lumps) set aside. Beat egg whites, salt and water together until the mexture becomes frothy but not stiff. Add nuts, and stir to coat evenly. Sprinkle the nuts with spiced honey, and toss until evenly coated. Spread the spiced nuts in a single layer on a baking tray fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

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