Every Helping
Sign in

Snack recipe · from the recipe book

Egg-White Crusted Smoky Walnuts and Peanuts

Walnuts and peanuts in a crackly, meringue-like shell of smoked paprika, brown sugar, cinnamon and a hint of cayenne-style heat, roasted low until shatteringly crisp.

Egg-White Crusted Smoky Walnuts and Peanuts

Ingredients

  • ¾ cup chopped100 gWalnutshalves
  • ⅓ cup60 gDry-roasted peanuts, unsalted
  • 1 large33 gEgg whites
  • 2½ tsp packed12 gBrown sugar
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • ½ tsp1 gGround cinnamon
  • ¼ tsp0.5 gCrushed red pepperfinely crushed
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 300°F (150°C) and line a sheet pan with parchment.
  2. In a small bowl, stir together the brown sugar, smoked paprika, cinnamon, red pepper flakes and salt to make the spice mix.
  3. In a large bowl, whisk the egg white until frothy and foamy, about 1 minute.
  4. Add the walnuts and peanuts to the egg white and toss until every nut is coated.
  5. Sprinkle the spice mix over the nuts and toss again until evenly coated.
  6. Spread the nuts in a single layer on the sheet pan, separating any clumps.
  7. Roast for 30 to 35 minutes, stirring every 10 minutes, until the coating is dry and the nuts are deep golden.
  8. Let the nuts cool on the pan for 10 minutes so the coating crisps, then break apart any clusters and serve.

Contains: Egg, Tree nuts, Peanuts.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book