1. Preheat oven to 325 degrees. Line 13x9x2-inch baking pan with foil. Lightly coat foil with cooking spray. Set aside.
2. In a medium bowl lightly beat egg white and water with fork until frothy. Add sugar, cinnamon, salt, cayenne, cumin, and coriander; beat until combined. Stir in nuts; toss to coat evenly.
3. Spread nut mixture in even layer in prepared pan. Bake 20 to 25 minutes or until golden and nuts appear dry, stirring once.
4. Remove foil with nuts from pan; cool. Break apart large clusters. Store in airtight container at room temperature up to 1 week. Makes 3 cups (tweleve 1/4 cup servings).
This is from Better Homes and Garden Cookbook.
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|Serving Size: 1 Cup (26g)|
|Recipe Makes: 3 Cups|
|Calories from Fat: 3 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 19.4mg||1 %|
|Potassium 36.4mg||1 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 13.2g|
|Protein 1.4g||2 %|
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Calories per serving: 61
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