8 Serves
40 Mins
Preheat your oven to 175°C.
In a large mixing bowl, whisk the egg whites until they reach a stiff, foamy consistency.
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Vitamin E
8 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
58 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
164 mg / 420 mgPhosphorus
339 mg / 1,250 mgPotassium
519 mg / 4,700 mgSodium
340 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
7 g / 28 gSugar
16 g / 50 gSaturated Fat
8 g / 20 gCholesterol
62 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Gently fold in the sugar, vanilla, cinnamon, nutmeg, and salt into the egg whites, then add the mixed nuts and toss until they are thoroughly coated.
Place the butter on a jelly roll pan and slide it into the preheated oven until completely melted.
Remove the pan from the oven, swirl the melted butter to coat the surface, and spread the coated nuts in an even layer across the pan.
Bake the nuts for 20 minutes, tossing them once or twice during the process to ensure even roasting.
Remove the pan from the oven and allow the nuts to cool completely on the tray before serving.
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