INGREDIENTS:
1 egg white, lightly beaten
1 tablespoon curry powder
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
4 cups walnuts, halves or pieces
METHOD:
In a large bowl, combine egg whites with spices; stir in walnuts and stir to coat thoroughly.
Coat a large, shallow baking pan with non-stick cooking spray. Spread nuts onto prepared pan.
Bake at 350°F 15 to 18 minutes, until dry and crisp. Cool completely before serving.
YIELD: Makes 4 cups.
SOURCE: Adapted from a recipe at California Walnuts
