Sweet Spiced Nuts

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These are fabulous. My husband (who doesn't like nuts is in trouble because he keeps eating them... they are for friends. I didn't have parchment and used wax paper. I kept turning the nuts as they baked. I kept turning them as they cooled also. That seemed to keep them from sticking. They were runny and gooey when I took them out, but cooled to a crispy state. I used xylitol instead of sugar because they are for friends who are diabetic.

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These turned out pretty good. I used Splenda, which worked out fine, and almonds for the nuts. I didn't have pumpkin pie spice so I made my own spice blend with cinnamon, nutmeg, allspice, and garam masala. It was pretty good, but I think it needs either more cayenne or maybe some smoked paprika. It just needed a little bit more of a kick. I did bake them a little longer as some reviewers had suggested. Definitely very easy, and worth making. Just don't be afraid to play around with the spices to make it just the way you like.

Just made this recipe for the second time. I was out of Worcestershire sauce, so I used some soy sauce instead, and I thought it really added a great flavor. Not too salty, and it added a nice savory undertone to the sweet and spicy nuts.

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The bottoms of the nuts burned on the first attempt. Will try to make a second batch, but stir the nuts at the 15 minute mark. Hopefully this helps!

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I just made this recipe and it turned out great. I was a bit nervous after reading the mixed reviews. Based on suggestions, I left it in the oven for 45 minutes. I ended up buying salted nuts so left out the salt in the sugar mixture. Like others, I had absolutely no problems with the mixture sticking to the parchment paper. These little morsels are so complex -- crunchy pieces of goodness starting off sweet and ending with a cayenne kick.

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I have made this recipe about 6 times and people always rave about it. I use Splenda instead of Sugar and it turns out great.
Have also used just Walnuts and its also delicious!
I'm constantly forwarding the recipe to friends....

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This will turn out like brittle if you cook it a little longer. I usually go about 10 minutes longer. Everyones oven is different. The first time I made it I went by the time suggested. But checking it at the end of that time I thought it could use a little more time. It is very good and I have made it several times and have passed the recipe along. It has gone from one end of the state to the other in about 2 weeks. The parchment paper works good, you just have to let it cool completely. And like the previous gentleman, I didn't make clusters, I just spread it out and then broke it apart to sizes I preferred. That might address the problem of it being too soft if the clusters are too big.

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I never had any problems with this sticking to the paper or being soft. I agree that the trick might be leaving it in the oven for a few extra minutes. Make sure to let it cool properly. Rather than making clusters, I simply broke it apart after it had cooled.
I've had four people ask me for the recipe. I've brought it to work and it's been devoured twice now. Super tasty.

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I made these for my dad who loves spiced nuts and he loved them. They have a nice complex flavor. I had the same issue with the stickyness on the sheets. Instead of using parchment paper, I placed them directly on a VERY WELL GREASED baking sheet. This makes removal much easier. I also let them cool competely before storing them. I love the flavor and don't mind them being a little chewy.

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I think leaving them in the over for about 10 minutes longer is the trick. It dries them out more and they will not be soft at all. I let them cool completely before breaking them apart and then leave them out several hours more. Don't seal them up right away or they will soften. I also cut the spice mix and put about 2/3 of what it calls for; that also cuts the stickiness, but not the flavor!

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This recipe was terrible and my results after two attempts were the same as the previous reviews. I wastes a massive container of nuts on this recipe. Granted the flavor is really good, the end result was a sticky mess that made it nearly impossible to remove from the parchment paper. Very dissapointing and surprising this recipe made it into the December issue.