2. Add almonds and cranberries to a medium sized bowl.
3. Pour egg and vanilla mixture over almonds and cranberries, and stir until well coated.
4. Add the honey to the nut mixture and stir until well coated. This is a separate step because you don’t want the cold egg to cause the honey to seize up.
5. Add salt, pepper, and ginger and mix well.
6. Add the apples and mix well. We did this last because we didn’t want the freeze dried apples to soak up all the liquid.
7. Line a large cookie sheet with parchment paper, and add the nut mixture.
8. Bake at 350 for 15-20 minutes, rotate halfway through.
Asian Style nut mix
Ingredients:
2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon dried basil (optional)
1 egg white
2 cups almonds
1/4 cup macadamia nuts
3/4 cup cashews
1. Combine soy sauce, egg white, and all spices in a medium sized bowl.
2. Add Almonds, macadamia nuts, and cashews to the bowl. Mix well.
3. Transfer nut mix to a large baking sheet covered with parchment paper.
4. Bake at 350 for 15-20 minutes, or until done. The nut mix is done when the egg white mixture is set.
Teriyaki Ginger Wasabi Pea Nut Mix
Ingredients:
3 cups walnuts, whole or pieces
1 1/2 cups wasabi peas
1 oz ginger, medium to large chopped pieces
1/3 cup teriyaki sauce
1. Preheat oven to 350. Line a large baking sheet with parchment paper and set aside.
2. Add walnuts and wasabi peas to a medium or large bowl and set aside. (I had some peanuts lying around, so I added them too. It was about 2/3 of a cup. Calorie count does not include peanuts because they are optional.)
3. Add teriyaki sauce and chopped ginger to a small sauce pan. Bring to a boil and reduce heat to a simmer. Simmer for about 5 minutes.
4. Pour teriyaki and ginger mixture into walnut and wasabi peas and mix until well coated.
5. Pour nut mixture onto baking sheet.
6. Bake for 15-20 minutes, or until golden brown. Turning the nut mixture halfway through baking time.
7. Let the nut mixture cool for about 20 minutes to allow glaze to set.