Toasty Nuts

- 1 egg white
- 2½ tablespoons Grade B maple syrup
- ¼ to ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 2½ cups raw unsalted nuts mix, such as almonds, cashews, pecans, and walnuts
- 2 tablespoons flaxseeds
- 3 tablespoons millet or quinoa
- 1½ tablespoons finely chopped fresh rosemary
Instructions:
Toasty nuts are a perfectly portable snack. This recipe can be adapted according to your taste.
- Preheat the oven to 300°F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk the egg white until frothy. Whisk in the maple syrup, cayenne, black pepper, and salt. Stir in the nuts, flaxseeds, millet, and rosemary, making sure everything is coated completely.
- Spread the nuts on the prepared baking sheet in an even layer and bake until the nuts are browned and fragrant, 25 to 30 minutes. Remove from the oven and let cool before serving.