•  egg white
  •  tablespoon water
  •  cups raw whole cashews, whole almonds, walnut halves, and/or pecan halves
  •  tablespoons packed brown sugar or brown sugar substitute* equivalent to 3 tablespoons brown sugar
  •  tablespoon ground cumin
  •  teaspoons chili powder
  •  teaspoon garlic salt
  •  1/8 teaspoon cayenne pepper


  1.  Preheat oven to 300 degrees F. In a medium bowl, combine egg white and the water; beat with a fork until frothy. Add nuts; toss to coat. Let stand for 5 minutes.
  2.  Meanwhile, in a large plastic bag, combine brown sugar, cumin, chili powder, garlic salt, and cayenne pepper. Add nuts; shake well to coat. Spread nuts evenly in a 15x10x1-inch baking pan.
  3.  Bake for 35 to 40 minutes or until nuts are toasted and coating is dry, stirring twice. Transfer to a large sheet of foil. Cool completely. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.


  • *Sugar Substitutes: Choose from Sweet’N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 3 tablespoons packed brown sugar.
  • *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 200 calories, 11 g carb., 2 g sugar.

Nutrition Facts Per Serving:

Servings Per Recipe: 16
PER SERVING: 206 cal., 16 g total fat (3 g sat. fat), 72 mg sodium, 13 g carb. (1 g fiber, 4 g sugars), 7 g pro.

Diabetic Exchanges

Starch (d.e): 1; Lean Meat (d.e): 0.5; Fat (d.e): 2.5