I love these Barbecue Roasted Nuts. I find myself munching away at them throughout the day because they’re the perfect portable, quick snack. They pack a punch of flavor with enough protein and substance to hold me over between meals. This version uses a little brown sugar for a slight sweetness and smoked paprika for a little smoky barbecue finish.
You can tailor this recipe to your own tastes, and I love that flexibility. For example, feel free to use whatever combination of nuts and seeds you like. I included pecans and walnuts because their nooks and crannies really fill up with flavor. I also like almonds for their health benefits and pumpkin seeds for their cute size. If you’re a huge cashew or peanut fan, though, by all means, mix it up, go…..nuts!! (Hah! Get it?)
These Barbecue Roasted Nuts come out of the oven with a beautiful deep brown color that compliments the subtle smokiness of the spices. Feel free to adjust the spices to your own palate as well. If you want a little heat, add a pinch of cayenne. Maybe you like more subtle flavors – cut the measurements in half! And if you’re vegan, you can replace the egg white with ground flax seed. One teaspoon of ground flax to one tablespoon of water should get you enough binder to hold the sugar and spice. You could just eliminate the egg white for a little oil, but then you’ll miss the crunchy layer of spice coating that forms.
The result is totally addictive, flavorful Barbecue Roasted Nuts that you can mindlessly munch on all day. Okay, maybe not mindlessly, because I’m pretty sure you’ll want to taste these.
- 3 cups raw unsalted nuts/seeds (I used 1 c. almonds, 1 c. pecans, 1/2 c. walnuts, 1/2 c. pumpkin seeds)
- 1 egg white
- 1 tablespoon water
- 2 tablespoons light brown sugar*
- 1 tablespoon chili powder
- 1/2-1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
Preheat oven to 300 degrees. Line a baking sheet with foil and spray with non-stick cooking spray (for easy clean up).
In a medium bowl, whisk egg white and water until frothy. Add in the sugar and spices and whisk until thoroughly combined.
Add nuts and toss for a few minutes until they are thoroughly and evenly coated.
Spread nuts onto prepared baking sheet into a single layer.
Bake for 30-35 minutes, stirring every 10 minutes, until toasted and fragrant. Make sure to check a few times during the last 10 minutes to ensure the nuts are not burning.
When cool, store in an airtight container at room temperature for up to 1 week.
For 1 serving (about 1/4 cup): Calories 270 ~ Total Fat 17 g ~ Saturated Fat 2 g ~ Trans Fat 0 g ~ Cholesterol 0 mg ~ Sodium 268 mg ~ Potassium 191 mg ~ Total Carbohydrate 26 g ~ Dietary Fiber 3 g ~ Sugars 17 g ~ Protein 6 g
*You can easily reduce carbs and sugar in this recipe by substituting the brown sugar for 1 tablespoon Splenda Brown Sugar Blend. Sugars would reduce to about 2 grams and carbs to 11 grams.