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Spiced Nuts Recipe

Spiced Nuts

Emeril Lagasse

Recipe courtesy Emeril Lagasse, originally appearing in Emeril's Potluck, HarperCollins Publishers, New York, 2004

Show: Emeril LiveEpisode: Going Nuts

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

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  • on February 19, 2012

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    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.

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  • on January 06, 2012

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    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!

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  • on January 01, 2012

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    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.

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  • on December 27, 2011

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    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!

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  • on December 25, 2011

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    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!

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  • on November 23, 2011

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    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.

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  • on November 06, 2011

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    very taste. I just used pecans, plan on bringing some to co-workers and making another batch for thanksgiving.

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  • on October 22, 2011

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    Perfect tailgate food and it whips up in an instant. Also great on a salad with pear and crumbled blue cheese! Delish

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  • on May 27, 2011

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    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.

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  • on March 09, 2011

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    Absolutely delicious! I agree with previous reviews, just the right amount of sweet and spicy. This recipe is a keeper.

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