These gluten-free sweet and spicy nut clusters are the perfect snack for home or on the go!
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Gluten Free Sweet and Spicy Nut Clusters
I have this habit of grabbing a handful of nuts when I walk into the kitchen. I don’t know if it is for the salt or the nuts, but its just something I do.
Usually, it is either cashews or pecans. Today, however, I wanted to make it a bit more fun on the tastebuds. PLUS, I love being able to grab a small bag of tasty nuts and throw them in my purse on the go.
I’m partial to spicy foods, but my favorite is when the spice is tempered just a bit by sweetness. But, if you know me by now, you know I’m a fan of lower carb eating so I wanted the sweetness without the blood sugar spike!
I present you with my favorite new snack!
What Kind of Nuts Can I Use to Make Nut Clusters
Limitless possibilities. I will tell you that I was originally planning on using pecans instead of walnuts. Mostly because my hubby is allergic to walnuts and I don’t like making things he can’t eat.
BUT, my pecans were a little stale so I opted to replace them with walnuts.
I tend to like softer nuts because my teeth just prefer it. That is why I chose almond slivers instead of whole almonds. If you rock solid teeth, then throw them in then whole if you prefer.
I also threw pumpkin seeds in at the last minutes just for fun and to add a little flare. Plus, they are incredibly healthy!
And then, my favorite, cashews. Love me some cashews!
What I’m getting at is this – use whatever nuts you want! Get playful, get creative and make it your own!
How to Store Nut Clusters
You’ll definitely want to store these nut clusters in an airtight container.
For those that like to freeze things, I also freeze these in smaller vacuum sealed bags. They freeze and thaw beautifully.
I would keep them in the fridge just due to the egg whites and to be on the safe side.
How To Make Nut Clusters
The first thing you want to do is to preheat your oven to 325 degrees F.
Next, mix the cashews, walnuts, almond slivers and pumpkin seeds into an 8×12 baking dish. You can use a standard 9×13 as well, I just felt like using my pretty 8×12 dish.
Bake for 15 minutes.
While the nuts are baking you can prepare the sauce!
Add the egg whites and sea salt to a medium bowl. Using hand beaters, beat until foamy. Then you will add sweetener, Worcestershire, paprika, cayenne and butter. Mix well.
When the nuts are done baking, remove them from the oven and pour the sauce over the top of them. Stir them up and mix well.
Place the nuts back in the oven for 30-40 minutes, stirring halfway through.
Let cool to harden. I would let them sit for a few hours at least! Then break apart into small clusters.
- Preheat oven to 325 degrees F.
- Mix cashews, walnuts, almond slivers and pumpkin seeds into an 8x12 baking dish (a 9x13 standard size will work fine too)
- Bake for 15 minutes.
- Meanwhile, add egg whites and sea salt to a medium bowl.
- Using hand beaters, beat until foamy.
- Add sweetener, Worcestershire, paprika, cayenne and butter.
- Mix well.
- When nuts are done baking, remove from oven and pour the sauce over the top of them. Stir them up and mix well.
- Place back in the oven for 30-40 minutes, stirring halfway through.
- Let cool to harden.
- Break apart clusters.
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Serving Size:1/4 cup
Amount Per Serving: Calories: 232 Total Fat: 21g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 14mg Sodium: 198mg Carbohydrates: 8g Net Carbohydrates: 6g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 6g