You can keep these irresistible nuts for weeks in a tightly covered tin… assuming you can keep your paws out of the tin. I used a combo of walnuts and almonds for the photo, but any combo of your favorite nuts will work.
2 large egg whites
4 cups mixed raw nuts (including pecans, cashews, almonds, peanuts and walnuts)
3 tablespoons sugar
1 tablespoon plus 1 teaspoon curry powder
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon white pepper
½ cup roasted coconut chips
1. Preheat oven to 225 degrees. Line a baking sheet with parchment paper.
2. Place the egg whites in a large bowl and whip until frothy. Add the nuts and toss until coated. In a small bowl, stir together the sugar, curry powder, cayenne pepper, salt and pepper. Add to the nuts and toss to coat everything well and evenly.
3. Transfer to the prepared sheet and arrange in a single layer. Place in the oven and cook, stirring every 15 minutes, until lightly colored and dried out, about 1 hour.
4. Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool completely. Toss the coconut with the cooled nuts and serve, or store in a tightly covered container.