Lunch: Brown Sugar-Spiced Nut Mix Recipe | Myrecipes

Recipe by Cheryl Slocum From the Kitchen of…Cheryl Slocum, Senior Food Editor A bowl of nuts in their shells was a coffee table staple for Thanksgiving snacks when Cheryl was young. "Operating the nutcracker was a real draw for us little kids," she says,

This recipe includes superfoods such as:

Cinnamon

Health benefits of Brown Sugar-Spiced Nut Mix Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

6 tablespoons light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground cardamom
1 egg white
2 teaspoons canola oil
1 teaspoon Worcestershire sauce
1 cup raw pecan halves
1/2 cup raw whole almonds
1/3 cup raw shelled pumpkinseeds
Cooking spray

Instructions

Preheat oven to 350 °.
Combine first 5 ingre­dients in a small bowl. Combine egg white, oil, and Worcestershire in a large bowl; stir with a whisk until mixture is frothy. Add nuts, pumpkinseeds, and sugar mixture, stirring well to coat.
Spread nut mixture on a baking sheet coated with cooking spray. Bake at 350 ° for 10 minutes. Remove pan from oven; stir nuts to break apart. Return pan to oven. Reduce oven temperature to 300 °. Bake 10 minutes. Remove nuts; cool 5 minutes. Stir to break apart nuts.

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