skinny jalapeno poppers . baked mozarella sticks . crispy sweet potato fries
**makes about 3 cups
1 1/2 teaspoons Ener-G egg replacer
2 tablespoons warm water
1 pound roasted, salted mixed nuts
1/3 cup evaporated cane sugar
2 teaspoons sea salt
1 1/2 teaspoons cayenne powder
Preheat oven to 250 degrees F. In a medium bowl, whisk the egg replacer and water until foamy. Add the nuts and toss to coat. Transfer the nuts to a strainer and let drain for at least 2 minutes. Meanwhile, wipe out the bowl and combine the sugar, salt, and cayenne. Add the nuts, tossing to coat. Spread the nuts in a single layer on a large rimmed baking sheet.
Bake for 40 minutes. Stir with spatula and spread the nuts out again. Reduce the oven to 200 degrees F and bake another 30 minutes, or until dry. The nuts will crisp as they cool to room temperature. Thoroughly cooled, they can be stored for up to one week in an airtight container.
We dare you not to eat the entire batch before the game starts. . . enjoy!!