Ingredients
¼ c sugar
½ c sweetened flaked coconut
2 t curry powder
1/8 t cayenne or to taste
1 t salt
1 large egg white
4 cups mixed nuts, like pecans, blanched almonds, raw cashews, peanuts
Preparation
Preheat oven to 350º and spray a cookie sheet with Pam.
In large bowl, stir together sugar, coconut, curry powder, cayenne and salt. In another bowl, whisk egg white until foamy and add nuts, stirring until well coated. Add nuts to coconut mixture, tossing to coat well and then spread nuts in one layer in prepared pan.
Roast nuts in middle of over until pale and golden, about 25-30 minutes. Cool nuts completely in pan on rack. Nuts will crisp as they cool. Store in airtight container at room temperature for 2 weeks.
