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© Meredith Corporation. All rights reserved. Used with permission.
(about 4 cups)
Preheat oven to 350°F. Line a 15x10x1-inch baking pan with foil or parchment paper; set aside.
In a large bowl whisk egg white until foamy. Add peanuts, almonds, and pecans; toss gently to coat. Stir in brown sugar, paprika, salt, cinnamon, and allspice. Spread nuts in prepared baking pan.
Bake for 25 to 30 minutes or until nuts are toasted and appear dry, stirring twice. Remove from the oven and stir again. Cool completely in the baking pan. Break up any large clusters. Store in an airtight container at room temperature for up to 2 weeks.