1 egg white

1 tablespoon (15 ml) Dijon mustard

1 tablespoon (15 ml) paprika

1 teaspoon (5 ml) dry mustard

1 teaspoon (5 ml) sugar

1/2 teaspoon (2.5 ml) salt

1/4 teaspoon (1 ml) ground cumin

1/4 teaspoon (1 ml) Cayenne pepper

2 cups (500 ml) unsalted mixed nuts (pecans, almonds, cashews, etc.)

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper. Set aside.

In a bowl, beat the egg white with a whisk until frothy. Add the remaining ingredients except for the nuts and stir to combine. Add the nuts and stir to coat with the spice mixture.

Spread the nuts on the baking sheet. Bake for about 12 minutes or until golden brown, stirring halfway. Let cool on the baking sheet. Serve as an hors d’oeuvre or on a cheese plate.

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