Serves: 20
1 egg white
1 teaspoon sea salt
2 teaspoons pumpkin pie spice (a mix of cinnamon, cloves, ginger and nutmeg)
¼ teaspoon cayenne pepper
¼ cup coconut palm sugar
3 cups unsalted nuts (pecans, cashews, walnuts and almonds)
Preheat oven to 250 degrees
Place egg white into a large bowl and whip with a fork until frothy
Stir in sea salt, spices and sugar
Combine mixture with 3 cups nuts and coat them evenly
Place nuts in a single layer on top of a parchment paper lined large baking pan
Bake for 1 hour
Let nuts cool for at least 10 mins before serving (they will get crispy)
Store in an airtight container for up to 2 weeks
Recipe substitutions: If you are vegan you can omit the egg white and use maple syrup instead of coconut palm and add 1 tablespoon coconut oil. If you are allergic to nuts, you can use all seeds like pumpkin seeds and sunflower seeds. \

***Please use all organic ingredients if possible***