Coconut Curry Macadamia Nuts Recipe
Servings: 1
Ingredients
- 1 1/2 tsp grnd ginger
- 1 1/2 tsp grnd cumin
- 1 1/2 Tbsp. curry pwdr
- 1/2 tsp cayenne pepper
- 1/4 c. firmly packed dark brown sugar
- 3/4 tsp kosher salt
- 2 x egg whites
- 5 c. macadamia nuts (about 1 1/4 pounds
- 1 c. large or possibly small coconut flakes (sweetened or possibly unsweetened)
Directions
- Heat the oven to 300 degrees. In a small bowl, combine the ginger, cumin, curry pwdr, cayenne, brown sugar and salt. Set aside.
- In a medium bowl, beat the egg whites with a small whisk till frothy. Whisk in the reserved spice mix. Stir in the nuts and the coconut flakes.
- Spread the mix in a single layer onto 2 lightly greased baking sheets.
- Bake, stirring the nuts and rotating the pans halfway through cooking, till the nuts are dry, 20 to 25 min.
- Transfer to parchment paper to cold. The nuts may be kept in an airtight container at room temperature for 1 week.
Adding to Planner
