This easy spiced nuts recipe is a little sweet and a little spicy. Make a big batch to have around for the holidays, cocktail parties, game day, and get-togethers with family and friends.
HurryHurryHurry! Are you feeling that way? I always have a plan for holiday meals and shopping, but I am always about 45 minutes behind the schedule I have for myself in my head. Therefore, although I am feeling festive, I am also feeling flustered. Sometimes I just get too ambitious. That’s when you need a recipe like this.
Do you need one more thing for holiday cocktail hour? Are you looking for a last-minute hostess gift or homemade item for a friend or neighbor? Fear not, Melinda’s spiced nuts are coming to your rescue. This is my sister-in-law’s recipe, and has been part of our holiday celebrations for quite some time. They’ve got a great, spicy kick to them, and they go just as well with dessert as they do with cocktails. And they couldn’t be simpler to make.
Thanks Melinda, for a recipe that gives us time to slow down and enjoy each other’s company. Wish we could be together to share these this year.
Related recipes: Serve with other party foods like Parmesan-Rosemary Gougères with Goat Cheese Filling or Candied Hazelnuts.
Melinda’s Spiced Nuts
2 1/2 cups unsalted mixed nuts
1/4 cup sugar
1 tsp salt
1/2 tsp chile powder
1/4 tsp ground allspice
1/4 tsp ground cumin
1 3/4 tsp cayenne pepper
Preheat the oven to 300 degrees.
Whisk the egg white until soft and foamy, then add all spices, salt and sugar and whisk together. Fold in the nuts until completely coated.
Line a baking sheet with parchment paper and spread the nuts into a single layer on the sheet.
Bake for 15 minutes, then remove from oven and turn the nuts over, breaking up any clusters.
Reduce heat to 250 degrees and continue to bake for 10-15 minutes until nuts are roasted and most moisture from the egg white has evaporated.
Cool completely on a wire rack. Store in an airtight container or resealable bag.
- 2 1/2 cups mixed nuts unsalted
- 1/4 cup sugar
- 1 tsp salt
- 1/2 tsp chile powder
- 1/4 tsp allspice
- 1/2 tsp cumin
- 1 3/4 tsp cayenne
- 1 egg white
- Preheat oven to 300 degrees
- Beat the egg white with a whisk until soft and foamy. Add sugar, salt and spices and whisk until well-combined.
- Fold in the nuts until completely coated.
- Line a baking sheet with parchment paper. Spread nuts in a single layer on parchment.
- Bake for 15 minutes. Remove from oven, and using a spatula, scrape up the layer of nuts and flip them over and around, making sure to separate clusters and spread them out in a single layer again on the parchment.
- Reduce heat to 250 degrees, return baking sheet to oven, and continue to cook for 10 to 15 minutes, ensuring that nuts are roasted and moisture from the egg white is gone.
- Allow to cool completely on a wire rack. Store nuts in a resealable bag or plastic container until time to serve.