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Snack recipe · from the recipe book

Maple Black Pepper Roasted Peanuts and Almonds

Crunchy dry-roasted peanuts and almonds glazed with maple, cracked black pepper, cumin and a whisper of cinnamon for a sweet, peppery bite.

Maple Black Pepper Roasted Peanuts and Almonds

Ingredients

  • ⅔ cup100 gDry-roasted peanuts, unsalted
  • ⅓ cup whole50 gAlmonds
  • 1 large33 gEgg whites
  • 1 tbsp20 gMaple syrup
  • 1¼ tsp3 gBlack peppercoarsely ground
  • ½ tsp1 gGround cumin
  • ¼ tsp0.5 gGround cinnamon
  • ¼ tsp1.5 gSalt

Steps

  1. Preheat the oven to 300°F (150°C) and line a sheet pan with parchment.
  2. In a medium bowl, whisk the egg white until frothy, then whisk in the maple syrup, black pepper, cumin, cinnamon and salt to make the glaze.
  3. Add the peanuts and almonds to the glaze and toss until every nut is coated.
  4. Spread the nuts in a single layer on the sheet pan, letting extra glaze drip back into the bowl.
  5. Roast for 20 to 25 minutes, stirring halfway, until the coating is dry and deep golden and the egg white is fully cooked.
  6. Cool on the pan for 10 minutes so the coating crisps, then break apart any clusters and serve.

Contains: Egg, Tree nuts, Peanuts.

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

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