Anti Inflammatory Sea Salt & Rosemary Spiced Nuts with Mini Chocolate Chips
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 1 large egg white
- 1 tbsp light brown sugar, packed
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.7 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid light brown sugar, please tap it and change its rating to Red.
- 1 tbsp unsalted butter, melted
Ingredient noteButter is limited on an anti-inflammatory diet because it is high in saturated fat, but the small amount (~1/3 tsp per serving) here is likely fine. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 1 tbsp fresh rosemary, finely chopped
- ¾ tsp fine sea salt
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper (optional)
- 2 cups mixed nuts (such as cashews, almonds, and pecans)
- ⅓ cup mini chocolate chips
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the egg white, brown sugar, melted butter, rosemary, fine sea salt, garlic powder, and cayenne, if using, until the mixture is frothy and the sugar is dissolved.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!