Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 1/2 cup flaked coconut
- 1/4 cup sugar
- 2 teaspoons curry powder
- 1/8 teaspoon ground red pepper
- 1 teaspoon salt
- 1 egg white
- 1 Lb. mixed nuts
From: Lauren Spieth, of Hartford, Wisconsin
Makes: 4-1/2 cups
Store in an airtight container at room temperature for up to 2 weeks.
Combine coconut, sugar and spices in a large bowl.
Whisk egg white in a separate bowl for 1 minute or until foamy. Stir nuts into egg white.
Stir together coated nuts and coconut mixture.
Spread in single layer on a greased jelly roll pan.
Bake at 300 degrees for 25 to 30 minutes or until golden brown.
Cool in the pan on a wire rack. Note: nuts will crisp as they cool.
Crack into pieces to serve.
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