Trail Bites: Spiced Nuts

So I am obsessed with cooking and baking.  I really appreciate being able to say kiss my you know what to the  mega-conglomerate companies by making things myself.

If you like nuts, I am sure you've seen the expensive seasoned ones in the pretty gem-colored containers available in grocery stores or the fresh ones hot out of the kettle at the fair.  They are the perfect pick me up while out hiking, so why not make them yourself.  It's easy and delicious and will take you little time.

I used almonds for both recipes but you can certainly use any type you like.

Caramel-Coated Almonds

Caramel-Coated Nuts

1 egg white
1 teaspoon water
1 teaspoon vanilla extract
1 pound of raw almonds
1 cup packed brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 325° F.

In a large mixing bowl, beat the egg white with the water and vanilla until foamy.  Add the nuts and stir gently to coat.  Combine the brown sugar, salt, and cinnamon and mix well.  Add to the nut mixture and stir to coat.

Spread on a greased jellyroll pan.  Bake for 30 minutes, stirring every 10 minutes.  Cool and store in an airtight container.

Chili-Lime Almonds

Chili-Lime Almonds

1 egg white

2 teaspoons lime juice

1 pound raw almonds

1 tablespoon chili powder

1 teaspoon salt

Preheat oven to 325° F.

 In a large mixing bowl, beat the egg white with the lime juice until foamy.  Add the nuts and stir gently to coat.  Combine the chili powder and salt.  Add to the nut mixture and stir to coat.

Spread on a greased jellyroll pan.  Bake for 30 minutes, stirring every 10 minutes.  Cool and store in an airtight container.

ENJOY!