I made Spiced Mixed Nuts that are sweet, salty, and sneakily spicy, and I swear they’ll vanish from your snack bowl faster than the crackers.

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I’m obsessed with these Spiced Mixed Nuts because they hit every itch, sweet, salty, a little spicy, and totally snackable. I love how pecans and walnuts mingle with almonds in 3 cups mixed nuts for that crunchy, uneven bite I can’t stop picking at.

And the faint kick from cayenne makes my tongue sit up and pay attention. I adore how they disappear at parties, and how simple they feel while tasting deliberately bold.

Perfect for a snack bowl or tossed on a board, these Savory Nuts are my go-to when I need something thrilling to munch right now.

Ingredients

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Mixed nuts: crunchy variety, protein, it’s great snack heft and chew.
Egg white: it helps glaze nuts, adds light protein, no yolky richness.
Water: thins the egg white so coating sticks, nothing fancy.
Brown sugar: molasses notes, sticky caramel vibes and cozy sweetness.
Granulated sugar: quick crunch and shine, simple sweet balance.
Plus kosher salt: brightens flavors, cuts the sweetness, makes you snack more.
Smoked paprika: smoky warmth, gives depth without heat.
Basically cinnamon: cozy, slightly sweet spice that pairs surprisingly well.
Cumin: earthy, savory note that keeps things interesting.
Cayenne: quick kick, starts subtle then wakes your palate.
Black pepper: sharp bite, little floral heat, not overpowering.
Vanilla: rounds flavors, adds warmth and a sweet perfume.

Ingredient Quantities

3 cups mixed nuts (almonds, cashews, pecans, walnuts)

1 large egg white

1 tablespoon water

1/3 cup packed light brown sugar

2 tablespoons granulated sugar

1 1/2 teaspoons kosher salt

1 teaspoon smoked paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (or more to taste)

1/4 teaspoon freshly ground black pepper

1 teaspoon pure vanilla extract

How to Make this

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1. Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper or a silicone mat, and set aside.

2. In a small bowl whisk the egg white with 1 tablespoon water until frothy and slightly thickened, but not stiff. Stir in 1 teaspoon vanilla.

3. In a larger bowl combine 1/3 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 1/2 teaspoons kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon cinnamon, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Mix well so the sugars and spices are evenly distributed.

4. Add the 3 cups mixed nuts (almonds, cashews, pecans, walnuts) to the egg white mixture and toss with a rubber spatula or your hands until every nut is lightly coated.

5. Pour the sugar and spice mixture over the coated nuts. Toss again until nuts are evenly covered and you’ve got a slightly sticky, sugary coating on everything.

6. Spread the nuts in a single layer on the prepared baking sheet, leaving a little space between pieces so they roast and crisp instead of steaming.

7. Roast for 25 to 30 minutes, stirring and shaking the pan every 8 to 10 minutes to prevent burning and to help the coating brown evenly. Keep a close eye during the last 5 minutes because the sugar can go from perfect to burnt quick.

8. When nuts are golden and the coating is glossy and set, remove the pan from the oven. Let the nuts cool completely on the sheet; they’ll crisp up more as they cool. If any pieces are stuck together, break them apart with a spatula once cooled.

9. Taste and adjust if needed: sprinkle a little extra salt if you like more savory, or a pinch more cayenne for heat. Store cooled nuts in an airtight container at room temperature for up to 2 weeks.

10. Tip: use room temperature egg white so it whips easier, and don’t skip the parchment for easy cleanup. If the nuts seem too sticky after cooling, give them a short extra 3 to 5 minute bake at 300°F, watching closely.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper or a silicone mat
2. Small mixing bowl for the egg white
3. Whisk (or fork) to froth the egg white
4. Larger mixing bowl for the nuts and spice mix
5. Measuring cups and spoons (including 1/3 cup, tablespoons, teaspoons)
6. Rubber spatula for tossing and spreading the nuts
7. Oven mitts and a kitchen timer
8. Flat spatula or bench scraper to break apart any stuck pieces after cooling
9. Airtight container for storing the finished nuts

FAQ

Q: How long do these spiced nuts keep and how should I store them?

A: They keep 2 to 3 weeks in an airtight container at room temp, longer in the fridge. If you want them extra crunchy reheat in a 250°F oven for 8 to 10 minutes, let cool before eating.

Q: Can I use only one kind of nut or change the mix?

A: Yep, use whatever you like. Almonds and cashews brown differently so watch the oven, but proportions can stay the same. Bigger nuts may need an extra minute or two.

Q: I dont eat eggs, whats a good substitute for the egg white?

A: Aquafaba (the liquid from canned chickpeas) works well, use about 3 tablespoons. It helps the sugar stick like the egg white does.

Q: How do I make these less spicy for kids?

A: Cut the cayenne in half or leave it out, you can also reduce the smoked paprika to 1/2 teaspoon and add a pinch more cinnamon for a sweeter, milder flavor.

Q: Why use both brown and granulated sugar?

A: Brown sugar adds a deeper caramel note and a little chew, granulated gives crispness. Using both gives that great sweet coating without being cloying.

Q: Can I make these ahead for gifting and how do I keep them from getting soggy?

A: Yes make up to a week ahead. Cool completely before sealing, use airtight tins or jars with parchment between layers to prevent rubbing off. Avoid humid days, moisture is the main enemy.

Spiced Nuts Recipe Substitutions and Variations

Egg white: swap with 3 tablespoons aquafaba (chickpea brine) for the same sticky coating, or 1 tablespoon neutral oil plus 1 tablespoon honey if you dont have aquafaba.
Light brown sugar: use 1/3 cup packed coconut sugar for a less molasses-y flavor, or 1/3 cup granulated sugar plus 1 teaspoon molasses if you want that caramel note.
Smoked paprika: use regular sweet paprika plus 1/8 teaspoon liquid smoke or a tiny pinch of chipotle powder for that smoky taste.
Cayenne pepper: substitute 1/4 teaspoon hot smoked paprika or 1/2 teaspoon chili powder if you want milder heat but similar depth.

Pro Tips

1. Use room temp egg white and whisk it just until foamy, not stiff. If you overbeat it the coating can get clumpy and weird, so stop when it’s slightly thick and still pourable.

2. Spread nuts in a single layer but leave tiny gaps between them. Crowding traps steam and makes them chewy instead of crispy. If you have too many, roast in two batches.

3. Stir the pan every 8 to 10 minutes and scrape the bottom well. The sugar browns fast at the end, so keep the oven light on and be ready to pull them a minute or two early.

4. Cool completely on the baking sheet before storing. If they’re sticky after cooling, give them another 3 to 5 minutes at 300°F, watching closely, then cool again. Store in an airtight jar once fully crisp.

Spiced Nuts Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made Spiced Mixed Nuts that are sweet, salty, and sneakily spicy, and I swear they’ll vanish from your snack bowl faster than the crackers.

Servings

servings

Calories

245

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper or a silicone mat
2. Small mixing bowl for the egg white
3. Whisk (or fork) to froth the egg white
4. Larger mixing bowl for the nuts and spice mix
5. Measuring cups and spoons (including 1/3 cup, tablespoons, teaspoons)
6. Rubber spatula for tossing and spreading the nuts
7. Oven mitts and a kitchen timer
8. Flat spatula or bench scraper to break apart any stuck pieces after cooling
9. Airtight container for storing the finished nuts

Ingredients

3 cups mixed nuts (almonds, cashews, pecans, walnuts)
1 large egg white
1 tablespoon water
1/3 cup packed light brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (or more to taste)
1/4 teaspoon freshly ground black pepper
1 teaspoon pure vanilla extract

Directions

Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper or a silicone mat, and set aside.
In a small bowl whisk the egg white with 1 tablespoon water until frothy and slightly thickened, but not stiff. Stir in 1 teaspoon vanilla.
In a larger bowl combine 1/3 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 1/2 teaspoons kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon cinnamon, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Mix well so the sugars and spices are evenly distributed.
Add the 3 cups mixed nuts (almonds, cashews, pecans, walnuts) to the egg white mixture and toss with a rubber spatula or your hands until every nut is lightly coated.
Pour the sugar and spice mixture over the coated nuts. Toss again until nuts are evenly covered and you’ve got a slightly sticky, sugary coating on everything.
Spread the nuts in a single layer on the prepared baking sheet, leaving a little space between pieces so they roast and crisp instead of steaming.
Roast for 25 to 30 minutes, stirring and shaking the pan every 8 to 10 minutes to prevent burning and to help the coating brown evenly. Keep a close eye during the last 5 minutes because the sugar can go from perfect to burnt quick.
When nuts are golden and the coating is glossy and set, remove the pan from the oven. Let the nuts cool completely on the sheet; they’ll crisp up more as they cool. If any pieces are stuck together, break them apart with a spatula once cooled.
Taste and adjust if needed: sprinkle a little extra salt if you like more savory, or a pinch more cayenne for heat. Store cooled nuts in an airtight container at room temperature for up to 2 weeks.
Tip: use room temperature egg white so it whips easier, and don’t skip the parchment for easy cleanup. If the nuts seem too sticky after cooling, give them a short extra 3 to 5 minute bake at 300°F, watching closely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.