Spiced Nuts

Total Time:
25 min
Prep:
5 min
Inactive:
10 min
Cook:
10 min

Yield:
4 cups
Level:
Easy

Ingredients
Directions

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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4.6 82
I have made this receipe for several years in an electric fry pan set to 400 degrees. I follow the instructions as presented. Be sure to add the 1 tbsp of water which is not listed with the ingredients but is included in the prep instructions. I used only pecans which allow the seasonings to soak down into the crevices. This is always a big hit during the holidays and I guess I have to make a second batch now that I have helped myself to a very generous handful!! Happy Holidays item not reviewed by moderator and published
Edible, but not exciting. The butter leaves the nuts with a consistency that's not crunchy enough to be truly satisfying, and you'd have to use waaaay more spice to get a decent flavor; these are boring with the amounts called for. While it's more work, I think I prefer recipes that call for egg whites to bind the spices to the nuts. All that said, the simplicity makes this is an acceptable recipe if you need to make something in a hurry to round out your selection of snacks for guests, or for a last-minute hostess gift in the absence of enough time to make something fussier. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I burned my nuts!!! Nuts!! item not reviewed by moderator and published
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 :) item not reviewed by moderator and published
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. item not reviewed by moderator and published
I left out the cumin. I used pecans, walnuts. peanuts. pistachios, almonds. Made a huge batch and gave with Christmas presents. Everyone loves them. item not reviewed by moderator and published
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! item not reviewed by moderator and published
My husband made these spiced nuts using only almonds for Thanksgiving and everyone loved them so much he needed to make a second batch. item not reviewed by moderator and published
Nothing short of amazing! Aromatic and simple! Can be made ahead for holidays and great to bring into work! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
very taste. I just used pecans, plan on bringing some to co-workers and making another batch for thanksgiving. item not reviewed by moderator and published
Perfect tailgate food and it whips up in an instant. Also great on a salad with pear and crumbled blue cheese! Delish item not reviewed by moderator and published
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. item not reviewed by moderator and published
Absolutely delicious! I agree with previous reviews, just the right amount of sweet and spicy. This recipe is a keeper. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very addictive. I added a little more cayenne pepper for a bit more zing. Delicious!! item not reviewed by moderator and published
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:) item not reviewed by moderator and published
Great recipe - quick, easy and perfect for that last-minute party or as a hostess gift in a pretty jar. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Very good taste, it's sweet and hint of spicy in the nuts. It's awesome. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I've been using the recipe for the past year, and everyone who tries them loves it. This is an easy and very tasteful recipe. item not reviewed by moderator and published
I made these yesterday to add to the appetizer table for our large Thanksgiving family feast. I substituted Brazil nuts for the hazelnuts as a personal preference. There never really was a type of glaze in my pan during the cooking process, but it still worked out well. Next time, I will add more cayenne pepper to the recipe. You can recognize the different tastes...salty, sweet, and a very very mild spice. I would rather you be able to recognize all of them equally. Maybe 3/4 tsp of the cayenne the next time? We shall see. *Note - the spice/butter mixture sticks much better to the nuts that have crevices - i.e. walnuts and pecans. Those may be the only kinds of nuts I use next time. item not reviewed by moderator and published
I love these anytime of the day!!! The best snack or munchie for a cocktail party!!! item not reviewed by moderator and published
I made these the other day for a party. NO ONE liked it. I ended up throwing it all away the end of the night. item not reviewed by moderator and published
My boys love spiced pecans, so I made this as instructed, but only used pecans. We were really pleased with the flavor, but everyone agreed the ratio of spice to pecans could have been a little higher. Next time, I will double the recipe for seasoning and use 6 cups of pecans. item not reviewed by moderator and published
I just made this for a snack for a party. This can be made ahead of time and stored in an air tight container. It is EASY to make and it tastes delicious. It is spicy and sweet. I did add 2 additional TBSP of brown sugar on the second batch for more sweetness as I have a sweet tooth. Highly recomend, keep 'em coming Emeril! item not reviewed by moderator and published
These are fabulous! I read all the advice of the good folks here and the results could not have been better. I'm making these for Christmas and so I got all new spices. I don't know if that's what really did it, but they are just addictive! Next batch, I might try using garlic salt instead of regular. Seems like a good idea. item not reviewed by moderator and published
I melted the butter, then added sugar+spices mixed. meanwhile, toasted pecans, almonds, and some walnuts in the oven at 350 for five minutes. added nuts to the melted glazed, tossed to coat (a lot). added glazed nuts back to pan covered with foil+cooking spray into oven at 350, then down to 250 because I was afraid of burning the nuts. took out every few minutes to stir. they were wet for about twenty minutes, then when they were dry enough they started to stick together and I had to separate them with a wooden spoon. put them on a cooling rack with wax paper to cool fast. they are TOTALLY AMAZING. perfect sweet with a kick. I think they're wonderful, hope my family loves them! item not reviewed by moderator and published
These were a huge hit at my Thanksgiving party. Like others said, my nuts didnt seem to harden well so I baked them in the oven a bit. Besides that, they were perfect. I love the flavor-- love how, at first bite, the flavors creep up on you with the cayanne pepper. Very good! (also super easy!) item not reviewed by moderator and published
I made these as an appetizer for Thanksgiving this year, and they were a HUGE hit! The spices are just right and people couldn't get enough of them. I made another batch a couple of days later, this time using only pecan halves. WOW! They turned out great. Super-easy and delicious. That's a hard combo to beat! item not reviewed by moderator and published
Perfect blend of sweet and spicy. This was super simple to make but beware, don't turn your back on it for a second. I burned the second batch. item not reviewed by moderator and published
I "kicked it up a notch" by doubling the cayenne pepper and used only pecans for my family (from Texas-have to change it up a bit). They loved 'em!! I ran out of brown sugar for the last batch and found that when I used white sugar and a little bit of honey (instead of molasses) for the added moisture, it worked quite well. I think that the family liked that batch even better. They said that they could taste the nuts a little better. Enjoy! item not reviewed by moderator and published
Can't stop eating them! item not reviewed by moderator and published
My variation: Spread nuts on large baking sheet, roast in 375 degree oven for 10 min. Meanwhile, melt butter in large oversized skillet over low heat. Mix brown sugar, spices, salt & water together, add to skillet with melted butter on low. Stir to combine ingredients until brown sugar just melted. Remove nuts from oven; add them to the oversized skillet with the butter mixture, stirring constantly for 1 to 3 minutes. Carefully add heavy duty aluminum foil to the still warm baking sheet; spray with oil. From skillet, pour entire mixture onto foil stirring to mix well. *If necessary, return to 350 degree oven for no more than 5 minutes. I found that the warm baking sheet was enough to set the mixture. If you choose to return to oven; five minutes should do the trick. As you remove baking sheet from oven; *stir and spread nuts evenly in pan; let cool. Break apart nuts as they cool to loosen for easy serving. Be careful not to overcook or use higher heat as this will harden the brown sugar and make the nuts stick together like cement. You want the nuts to be coated but not stick together. I had less pans to clean but like the oven roasting method suggested by another reviewer. I did not adjust the ingredients but would add more hazelnuts next time. I just love their crunch and taste. item not reviewed by moderator and published
Very easy to do, a guy that specializes in his own spiced nuts liked them too. item not reviewed by moderator and published
These nuts are so delicious, but every time I've made them they turn out sticky. I fixed that by popping them in the oven at 250 for 20 minutes. This seems to crisp them up quite a bit. item not reviewed by moderator and published
I was glad i looked at the reviews first - roasting the nuts while making the sauce was the way to go. Everyone loves these. I brought them to a picnic and it was embarassing how many compliments i got. I doubled the cayenne the second time - we like things hot! I tried switching the water for worcestershire the third time i made them, the sauce wouldn't harden up. These will be in my collection of dishes I'm asked to bring, i'm sure. item not reviewed by moderator and published
I made these for a Christmas party and they were a big hit!! I used chipolte pepper instead of cayanne. A mixture is great, but just pecans is really divine. I have also made them adding dried lemon & orange peel, plus a little nutmeg. Everyone loves them, and there are NEVER leftovers. item not reviewed by moderator and published
I brought these to a party and everyone loved them! I added extra of everything especially cayenne to make them more spicy and when they cooled I put them back in the pan with more brown sugar and butter to get more coating on them but they were good both ways. item not reviewed by moderator and published
I felt they could have been a little bit spicier, doubt that I make them again item not reviewed by moderator and published
Everything Emeril does is excellent!! This recipe is no exception. item not reviewed by moderator and published
I made this for a Christmas Eve family get -together last year. They were a hit! Everyone raved about them. I had looked all over for a recipe for something different (no one ever brings nuts!).I liked them so much that I made more after the holiday season was over. I'll make these again next holiday season and extras as gifts. item not reviewed by moderator and published
VERY tasty- and EASY! item not reviewed by moderator and published
I made these for a football party. Nobody liked them. We can't understand the great reviews. People must have very low expectations. item not reviewed by moderator and published
I'm a beginning cook so this recipe appeals to me and it was easy, quick, and the taste is fantastic. item not reviewed by moderator and published
LOST is starting back up tonight and we're having a bunch of people over to watch it w/ us so I thought I'd whip up some snacks. I toasted the nuts (used whole almonds, pecans, walnuts, hazelnuts and pistachios) in my heavy cast-iron skillet until I could smell them then added the butter. After about a minute just add the rest and then put on the foil lined tray to cool. DELICIOUS, and QUICK. I'm making another batch right away because these will NOT last long. item not reviewed by moderator and published
Made this for Super Bowl 41 party, took me just a few minutes to make. I added more cinnamon & sugar just because I'm crazy with sweet. Hubby & kids loved them. item not reviewed by moderator and published
I used only pecans and guests couldn't get enough of them. item not reviewed by moderator and published
These have a great flavor. Sweet and Spunky. The recipe is very simple to follow. My only problem was that the nuts wanted to stick and clump together -- even way after the 10 minute period that the recipe suggests. They still got gobbled up in no time! Everyone with whom I shared these nuts gratefully approved! Thanks, Emeril item not reviewed by moderator and published
Awesome Holiday gift!! item not reviewed by moderator and published
I made this recipe for Christmas, and it went over great with everyone, even the kids! item not reviewed by moderator and published
Always a hit with company. item not reviewed by moderator and published
I added some pumpkin seeds to the mix for a thanksgiving snack. I didn't have any left by the end of the evening. item not reviewed by moderator and published
Very Good, very easy item not reviewed by moderator and published
This recipe went together quite quickly and is very tasty. To simplify the preparation, I roasted a baking sheet full of nuts (about 8 cups) in the oven. While the nuts were roasting, I melted the butter and all of the spices, sugar, and water in a small saucepan on top of the stove. I also prepared two additional baking sheets by covering them with heavy-duty foil and spraying them with non-stick cooking spray. I then put half of the nuts onto each pan, and poured half of the sugar-spice-butter mixture onto each pan, and stirred everything together well. I tried just leaving the nuts this way but the coating was not hardening up, so I popped the pans into a 375-degree F. oven for another 5 minutes and that did the trick. I let the nuts cool in the pan, using a spatula to keep them separated (I tried using a fork but it kept tearing the foil). I would definitely make this recipe again. item not reviewed by moderator and published
Like some other reviwers, I too burned my first batch as heat level isn't specified. However, even tasting the charbroiled version, I could tell they had potential-- and made a second batch using medium heat. They are delicious, savory not too sweet. YUM YUM Took them to one party and tomorrow nite will take to another, providing I can resist eating too many. I kicked up 1/2 notch with little more cayenne. item not reviewed by moderator and published
I've made these a few times and they are always a big hit. For some reason I end up buying more than enough of the nuts so it costs quite a bit. If you pay attention to the glaze and don't let it burn they turn out great. A big wide pan is key. item not reviewed by moderator and published
I like this recipie. These nuts were a great addition to the holiday gift baskets I made. I did find it much easier to roast large batches of nuts in the oven first then glaze individual in batches in the pan. It was faster and the end product was far better done this way. item not reviewed by moderator and published
This is a very easy recipe for a party or for holiday gifts. It's a great mix of spicy and a little sweet. item not reviewed by moderator and published
Quick and easy. Turned out great. Giving to the neighbors for Christmas. Taste Great. item not reviewed by moderator and published
I found the nut glaze came out better if I removed the nuts from the pan after initial toasting, then melted butter w/spices until sauce was smooth, THEN added nuts back into sauce and cooked for 5-10 minutes. That way nuts don't get over-browned and sauce really stick to nuts! Once you're done, these nuts are hard to resist - beware! They're delicious! item not reviewed by moderator and published
Super easy and extremely tasty! That's all there is to say. A wonderful recipe for any occasion. item not reviewed by moderator and published
These disappeared very quickly. I ended up making this recipe three times over the holidays. Super easy, not too sweet with just the right kick. item not reviewed by moderator and published
Easy and very addictive! Beware! :) item not reviewed by moderator and published
Really good. I used walnuts, pecans, macadamia nuts, and almonds. The almonds did not hold the glaze very well so I will leave them out next time, but this was really a quick, easy and tasty snack. item not reviewed by moderator and published
I found my family enjoyed these even more when I used 6tbs of mild molasses and 6tbs granulated sugar instead of the 6tbs brown sugar. item not reviewed by moderator and published
made them for thanksgiving and not a single nut was left over!! item not reviewed by moderator and published
Good nibbling snack before dinner or for football game. item not reviewed by moderator and published
I started making these last year for Christmas gifts. I also bring them to parties, and give to the hosts.I also make them just for us!Everyone loves them. My 8 year old grandson goes crazy for them when I make them. I add Macadamia nuts to the recipe - this recipe is awesome! item not reviewed by moderator and published
great recipe to give to friends on Christmas item not reviewed by moderator and published
The recipe is not a 1 star recipe because you burned something. This is an unfair response. item not reviewed by moderator and published
Thanks for your version of the recipe, which I cut in 1/2 and followed. Still I found that the butter/brown sugar mixture was more crumbly than glaze-like. Flavor is good (I like your addition of vanilla!), but consistency still isn't right, at least for me. Will keep experimenting. item not reviewed by moderator and published

Not what you're looking for? Try:

Spiced Nuts

Recipe courtesy of Ellie Krieger