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Spiced Nuts Recipe

Spiced Nuts

Show: Emeril Live

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (75)

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Average Rating:

Total Reviews: 75

Showing 21-30 of 75

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  • on December 15, 2009

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    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.

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  • on December 15, 2009

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    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.

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  • on December 15, 2009

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    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!

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  • on November 09, 2009

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    Very good taste, it's sweet and hint of spicy in the nuts. It's awesome.

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  • on March 01, 2009

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    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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  • on December 14, 2008

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    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.

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  • on November 23, 2008

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    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.

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  • on November 18, 2008

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    I love these anytime of the day!!! The best snack or munchie for a cocktail party!!!

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  • on February 16, 2008

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    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.

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  • on December 26, 2007

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    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.

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