Best Chili Lime Nuts Recipes

CRUNCHY CHILI LIME SPICED NUTS

Steps:

• Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
• Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with lime zest, lime juice, and salt.
• Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
• Combine sugar, chili powder, cumin, and cayenne; add nuts and toss to coat with spices; spread nuts out on the prepared baking sheet.
• Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
• Cool, then break apart nuts and serve.
• Store in an air tight container for up to 3 weeks.

CHILI LIME NUTS

Steps:

• Cover the nuts with water and add a half tablespoon of sea salt. Soak the almonds over night and the cashews for 6 hours. Drain and rinse well. Preheat your oven to 150 degrees (or get your dehydrator ready). Spread the cashews and almonds on separate trays in a single layer. Dry the nuts, turning occasionally, for 8 hours. Split the remaining ingredients in half. Remove from the oven and toss each tray of nuts with half the olive oil, spices, salt, and lime juice. Return to oven and dry for another 1-2 hours, or until all of the moisture is gone and nuts have a crunch to them. The almonds may take less time than the cashews. If you don't soak and dry, toss the nuts first then roast them at 350 degrees for 15-20 minutes. Turn every 5 minutes so they don't burn. Store in an air-tight container in a cool, dry place for two weeks.