This easy spiced nuts recipe is a little sweet and a little spicy. Make a big batch to have around for cocktail party food, game days, and get-togethers with family and friends.
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Are you looking for one more cocktail party food ideas? Snacks for game day? Do you need a last-minute hostess gift or homemade treat for a friend or neighbor? Fear not, these spiced nuts are coming to your rescue.
This is my sister-in-law's recipe, and has been part of our celebrations for quite some time. They've got a great, spicy kick to them, and go just as well with dessert as they do with cocktails.
They couldn't be simpler to make. You'll get big flavors using spices that you probably already have around, and all you have to do is whisk everything together in a bowl.
5 reasons these spiced nuts are the best spiced nuts!
- Spicy AND sweet, with a touch of brown sugar.
- Make them in one bowl for easy cleanup.
- Use a pre-made mix of nuts, or create your own mix from your favorites.
- Gluten free and dairy free!
- You can store spiced nuts in an airtight container for up to three weeks!
Ingredients you'll need
- Unsalted, raw mixed nuts: You can put together your own batch, or buy them already mixed up. Just make sure they are unsalted and haven't been pre-roasted, because we are going to that part ourselves.
- Sugar and egg white: This will sweeten them up and help the spices stick to them.
- Chile powder, cayenne, cumin, allspice, salt: These spices give a nice balance of flavors that aren't too spicy. Feel free to play around with different ones to suit your own tastes.
How to make spiced nuts
Step 1: Make the spice mixture
Preheat the oven to 300 degrees.
Whisk the egg white until soft and foamy, then add all spices, salt and sugar and whisk to combine.
Step 2: Coat the nuts with the spices
Fold in the nuts until completely coated with the egg white mixture.
Step 3: Bake!
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 with a spatula, 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.
Carefully transfer the parchment paper to a wire rack and cool the spiced nuts completely before storing or serving. CAUTION: the nuts are coated in hot sugar, so watch your fingers!
Store in an airtight container in a cool, dry place for up to three weeks. These nuts will get sticky and clump together if they are left in areas that are too warm or humid.
Spiced nuts freeze well and thaw quickly, so keep some on hand for last minute gatherings. To freeze, put them on a parchment-lined baking sheet in one layer and place in the freezer. Once they harden, transfer them to an airtight container.
Try these easy cocktail party snack recipes
- You only need two ingredients to make these elegant Candied Hazelnuts.
- For a more aromatic take on party nuts, try Oven Roasted Nuts with Rosemary, Sage, and Crispy Garlic. You never knew you were missing fried herbs until now!
- Get a taste of Spain when you make Paprika Potato Chips using store-bought chips.
- A one-ingredient snack is my kind of snack, so try these Parmesan Crisps (Frico).
- Make one or make them all. Four Easy Crostini Recipes gives you the choices you need.
- 2 ½ cups mixed nuts unsalted
- ¼ cup sugar
- 1 teaspoon salt
- ½ teaspoon chile powder
- ¼ teaspoon allspice
- ½ teaspoon cumin
- 1 ¾ teaspoon 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 with the egg and spice mixture.
- 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.
- Carefully transfer the parchment paper to a wire rack to cool completely. Remember the nuts are coated in hot sugar so watch your fingers. Store nuts in a resealable bag or plastic container until time to serve.
- You can store spiced nuts up to 3 weeks in an airtight container, so go ahead and make a big batch! Be sure to keep them in a cool, dry place so they don't get sticky.
- If you'd like to freeze these spiced nuts, place them in an even layer on a parchment-lined baking sheet and put them in the freezer. Once hardened, transfer them to an airtight container and they'll keep for a few months.
I am making these tomorrow.
Fantastic! You'll love them!
Thanks for reading,