Crisp walnuts and Brazil nuts glazed in spicy cayenne and citrusy, tangy sumac with coconut sugar make great party nibbles or as a topping for the salad, oatmeal or pancakes. Any mix of nuts (cashews, pecans, almonds) will work for this recipe—just be sure to allow them cool completely to ensure a crisp texture before serving or storing. Besides sumac, za'atar, a blend of herbs, salt, sesame seeds, cumin and sumac, would be another wonderful Middle Eastern condiment to spice up the nuts.



  • 1 1/2 tsp Sumac
  • 1/2 tsp Cayenne pepper
  • 1 tbsp Coconut sugar
  • 1/2 tsp Black salt
  • 1 Large egg white
  • 200 g Walnuts
  • 100 g Brazil nuts

  1. Preheat oven to 150C/300F. Line a rimmed baking sheet with parchment paper, and set aside. Combine sumac, coconut sugar and black salt in a bowl.
  2. Beat egg white until very foamy. Stir in nuts, combining well. Add in sumac mixture until evenly coated. Spread coated nuts in a single layer onto the prepared baking sheet.
  3. Bake nuts in middle of preheated oven, stirring at half time, until crisp and golden, about 30 to 35 minutes.
  4. Remove baking sheet from oven, and let cool completely. Break up nut clusters. Store nuts in an airtight container at room temperature for up to 1 week.




























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