Spiced Nuts

Total Time:
25 min
5 min
10 min
10 min

4 cups


Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

SERVINGS: 16 (PER 1/4 CUP); Calories: 224; Total Fat: 20 grams; Saturated Fat: 3 grams; Protein: 6 grams; Total carbohydrates: 9 grams; Sugar: 4 grams Fiber: 3 grams; Cholesterol: 8 milligrams; Sodium: 147 milligrams

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    Just made these and they're awesome! Since my daughter is a vegan, i used canola oil instead of the butter. Perfect glazing; sweet, light heat. 
    Followed other reviewers' suggestions: 
    Toasted the 6 cups of nuts (pecans) in the oven for 5+ minutes at 375. Made the glaze while the nuts toasted; omitted the cumin, bumped up the cinnamon to 1 tsp and added 1 tsp vanilla just before adding the 6 cups of toasted nuts. Yum!
    I used 6 cups of nuts and doubled the cinnamon and cayenne. I also had to add two teaspoons of additional water to get it to glaze, probably due to the additional spices. Unless you like things super spicy, don't double it up until you try it first, especially if you use good spices (not that weak grocery store stuff). Double spices is too much for me, but will be perfect for my friend who loves super hot foods.
    I burned my nuts!!! Nuts!!
    I made some adjustments and prepared the recipe like this: 
    6 cups nuts, pecans and almonds mixed (two types I happened to have) 
    3 TB butter (good European, unsalted) 
    scant 1 tsp. salt 
    3/4 tsp. cumin 
    1 1/4 tsp. cinnamon 
    3/4 tsp of cayenne 
    1 1/2 TB water 
    6 TB brown sugar 
    1 tsp vanilla (I used Mexican vanilla) 
    Kosher salt 
    Combine spices. Toast nuts in dry skillet, stirring constantly, careful not to burn. Pour onto parchment lined baking sheet. Melt butter, whisking in spices, brown sugar, water, and vanilla until smooth.  
    Turn nuts back into pan, combine thoroughly and continue cooking 5-10 mins. Turn back onto parchment lined baking sheet, separate out, sprinkle lights with Kosher salt, and let cool. Store in airtight container.  
    **Had I walnuts on hand, I would have included those in the 6 cup mix. And were I cooking for just myself, I would have upped the cayenne a bit. But I am known to eat fresh jalapenos raw, without drinking. Just to provide context :)  
    I read the other reviews before I made, and in response to other comments, did double the spices and use 6 cups of nuts instead of 4. I think you could easily use 3 TB butter instead of 4. I used slightly less cayenne because all I had was "extra hot" from The Spice House, but would probably use the full amount in the future. As they are now probably even my kids will eat them. I thoroughly mixed the spices, sugar and salt before putting them on the nuts and I think that helped distribute everything evenly. DON'T FORGET THE WATER! I almost did and was disappointed that they weren't glazing, but as soon as I remembered and added it in they glazed immediately. Maybe that's a key to it? Get the sugars and nuts really hot and then add the water? They turned out great but I will probably make them a little spicier next time. I might also tinker with the spices in a future iteration and try curry... Will definitely make again.
    I left out the cumin. I used pecans, walnuts. peanuts. pistachios, almonds. Made a huge batch and gave with Christmas presents. Everyone loves them.
    Well, I don't know what I did wrong, but I'm not very happy with the results. I'm a very experienced cook ... I followed the recipe EXACTLY, and the cooking looked as the recipe described, but they came out swimming in butter! I tried cooking them further in a 375-degree oven for 10 minutes, but they're pretty charred. Any pointers on what I may have done wrong?? The flavoring is quite nice, just can't get the sugar-coated crispness I expected!
    My husband made these spiced nuts using only almonds for Thanksgiving and everyone loved them so much he needed to make a second batch.
    Nothing short of amazing! Aromatic and simple! Can be made ahead for holidays and great to bring into work!
    I made the recipe as written, and it is too salty and not sweet enough. Followed what other users suggested, doubled the spice and sugar (not the salt, 6 cups of nuts, original 4 tablespoons of butter is enough. Good with the alterations.
    Excellent. Just made a batch and can"t stop eating them as they cool. I also increased the nuts to 6 cups, doubled the spice and sugar, and used just 4 tbls butter. I can only immagine how good they will taste as they cool and the glaze hardens. They have a sweet taste right when you pop them in your mouth, followed by a little salty heat. Great combination. I used almonds, pecans and walnuts. Thanks Emeril!
    Perfect party recepe and EASY. Made them for New Years Eve and they were eaten all up. This is a Keeper!!! Oh and I used Vegan Butter to keep this recipe Vegan.
    I took an earlier reviewer's suggestion and used 6 cups of nuts and doubled the other ingredients. I didn't quite double the butter. I used pecans, cashews, and almonds and after mixing everything together on the stovetop, baked in the oven about 30 minutes at 300 degrees and stirred every 5 minutes or so. I then spread out on parchment paper and dried thoroughly. It was a hit!
    These were really awesome. I made them for Christmas eve and they were gone by the end of the night. I even uses some nuts that were already salted and just added less salt. They turned out perfect. I cooked them in a large pan on medium heat the whole time. You have to watch them so they don't burn. They are sweet at first and then the cayenne kicks it. Really good snack!
    LOVE this recipe and have made it several times. Every time it is an absolute crowd pleaser. Perfect combination of sweet, spicy, and salty. I use walnuts, pecans, cashews, and almonds. The walnuts and pecans work best because they have nooks and crannies for the glaze to grab onto. Such a simple recipe and they stay fresh in an airtight container for a long time. Good winter snack.
    very taste. I just used pecans, plan on bringing some to co-workers and making another batch for thanksgiving.
    Perfect tailgate food and it whips up in an instant. Also great on a salad with pear and crumbled blue cheese! Delish
    Well....there was no indication as to what heat level to use on this and I burnt the entire batch and had to throw it out. It would be nice if it said "over low heat" or " medium heat" etc. I may try it again but I'll have to guess as to which heat level will toast nuts while not burning everything.
    Absolutely delicious! I agree with previous reviews, just the right amount of sweet and spicy. This recipe is a keeper.
    just made these for book club, (along with other things too of course), and these were fantastic. made exactly to recipe, except only used walnuts. Just the right amount of sweet, salt and spice. Everyone loved them, very easy to make, I will definatley make them again!
    I made this recipe for Christmas presents this year it it was a BIG hit. I served it again at my New Year's gathering and it was loved by everyone! I substituted margarine the second time I made it and it worked fine.
    Very addictive. I added a little more cayenne pepper for a bit more zing. Delicious!!
    These are delicious!! I kept the quantities of spice in the recipe, and they were delicious! I wouldn't change a thing..Not sure if the sticky sugar is called a glaze but the result is fantastic! Super easy to make and super easy to eat:)
    Great recipe - quick, easy and perfect for that last-minute party or as a hostess gift in a pretty jar.
    I was really looking for a salty snack to go with all my cookie goodies for the holidays, so I wasn't sure about this since it had sugar and cinnamon. But it was really good! I used more nuts est. 7-8 cups so I just doubled the syrup recipe. I did not, however, totally double the sugar. I had to add a little more kosher salt, and it had a nice kick afterwards. I also used the baked method (I wasn't sure all of it would fit in my skillet). It took about 20 min and I never felt like they started to stick together like other people spoke of but I was afraid it would burn. All in all came out pretty good, we'll see when they're cool.
    I'm happy with how these turned out. I love nuts and these provide the perfect amount of sweetness with a kick, without being overpowering on either spectrum. Its a good recipe that I will make again.
    These are to die for! I took other's advice and toasted pecans in the oven first and then made sure suar was melted before adding nuts. Also very important is to spread nuts out completely to cool, moving them around as they do so they don't clump up...they are being eaten before they even get a chance to cool! I didn't use cumin, don't care for it and the cayenne amount is perfect for me.
    Wonderful recipe!!! I made the first batch according to the recipe and it turned out delicious. However, being from Louisiana, I like my food a bit spicer than most. So with the second batch, I took this recipe and doubled the cayenne pepper and instead of a tablespoon of water I added several dashes of hot sauce. It turned out great, so now I have a recipe for the ones that like the mild hot flavor and a spicer one for the ones that like living a bit more on the edge. Thank you Emeril!
    Very good taste, it's sweet and hint of spicy in the nuts. It's awesome.
    My mom has made a variation of these for a while, but this was my first attempt. I used her version which calls for more sugar and water for the 1st batch. They were still too gooey after having cooled, so I threw them in a 375 degree oven on a greased, foil-lined cookie sheet for 5 minutes. This salvaged them. I used this recipe for the second batch, toasting the pecans in the oven on 375 for 5 minutes while making the glaze on the stove. I then combined them and stirred continually for another 4-5 minutes, and they turned out perfectly! I used pecans only. They're great as is but are also a nice addition to fresh green beans that have been steamed and then slightly sauteed in butter.
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    Emeril's Spiced Nuts

    Recipe courtesy of Emeril Lagasse