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
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 Dave Lieberman