Another homemade treat that takes nearly no time to make! I whipped up a double batch of these last night in 25 minutes -- and 20 of those minutes were spent just watching them bake in the oven.
1 large egg white
1 Tablespoon water
6 cups walnuts (or pecans)
1/2 cup white sugar
2 Tablespoons dried rosemary, crushed
1 teaspoon kosher salt
4 teaspoons Penzey's Old World seasoning (OR Old Bay seasoning OR a mix of cumin, corriander, garam masala, and cayenne pepper)
Heat the oven to 325 degrees. Line two rimmed cookie sheets with parchment paper, and set aside.
In a large bowl, stir together the egg white and water.
Add the nuts, and toss to coat.
In another bowl, mix together the sugar, rosemary, salt, and spices.
Add spice mixture to nuts, and toss or stir to coat well.
Spread the coated nuts in a single layer on each lined cookie sheet and bake for 20 minutes, stirring twice to make sure nuts toast evenly.
Remove from oven and cool completely before transfering to bags or jars. The nuts will get crispy as they cool.