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Snack recipe · from the recipe book

Smoky Cumin Chili Peanuts and Walnuts

Crunchy peanuts and walnuts roasted in a savory smoky-cumin glaze with a gentle chili kick and a hint of honey.

Smoky Cumin Chili Peanuts and Walnuts

Ingredients

  • ¾ cup120 gDry-roasted peanuts, unsalted
  • ⅓ cup chopped40 gWalnutshalves
  • 1 tbsp15 gEgg whites
  • 1 tsp7 gHoney
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)smoked
  • ¼ tsp1 gChili powder
  • ¼ tsp1 gGarlic powder
  • 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 foamy, then whisk in the honey.
  3. Stir the cumin, smoked paprika, chili powder, garlic powder and salt into the egg white mixture to make a spiced glaze.
  4. Add the peanuts and walnuts to the glaze and toss until every nut is coated.
  5. Spread the nuts in a single layer on the sheet pan.
  6. Roast for 20 to 22 minutes, stirring halfway, until the coating is dry and the walnuts are toasted.
  7. 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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