Spiced nuts are easy to make, package beautifully, and taste incredible. Sara Lynn shares three of her favorite sweet and savory recipes.

Spiced Nuts
1 egg white
1/4 cup sugar
1 tsp salt
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne powder (optional)
1 cup raw walnuts
1 cup raw cashews
1 cup raw almonds

1. Preheat oven to 300°F.
2. In a large bowl whisk egg white until foamy.
3. Add sugar and spices and whisk until combined.
4. Add nuts and toss until they are evenly coated.
5. Pour mixture onto a parchment-lined baking sheet.
6. Bake at 300°F for 15 minutes.
7. Remove from oven, toss them to prevent sticking.
8. Return nuts to oven and bake for an additional 5-7 minutes.
9. Allow nuts to cool completely before packaging.

Sweet Rosemary Cashews
3 cups raw cashews
3 tbsp salted butter
1/4 cup brown sugar
1 tbsp fresh rosemary, finely chopped
cayenne pepper to taste (optional)

1. Preheat oven to 350°F.
2. Pour nuts onto a baking sheet.
3. Bake at 350°F for 10-12 minutes. Keep an eye on them so they don’t burn.
4. In a large skillet melt butter over medium high heat.
5. Add brown sugar and stir it until it’s dissolved.
6. Add rosemary and cayenne pepper and cook for another 30 seconds.
7. Turn off heat.
8. Pour nuts into the brown sugar mixture and toss until they are well coated.
9. Pour the nuts in a single layer onto a parchment lined baking sheet and allow them to cool.

Cinnamon Spiced Pecans
3 cups pecan halves
1 egg white
1/4 cup sugar
2 tsp cinnamon
1/2 tsp salt

1. Preheat oven to 300°F.
2. In a large bowl whisk egg white until foamy.
3. Add sugar, cinnamon and salt and whisk until combined.
4. Add nuts and toss until they are evenly coated.
5. Pour mixture onto a parchment-lined baking sheet.
6. Bake at 300°F for 10 minutes.
7. Remove from oven, toss them to prevent sticking.
8. Return nuts to oven and bake for an additional 10 minutes.
9. Allow nuts to cool completely before packaging.