I have another recipe on the blog for spiced nuts, but honestly, I think it pales in comparison to this version. This one is reminiscent of the recipe my mom used to make when we were growing up. Her version included tons of sugar (NOT) and peachtree schnapps (TOTALLY unnecessary, in my opinion). This recipe is just sweet enough, just spicy enough and just crunchy enough to satisfy any cravings! PLUS, these nuts are easy to make, what a bonus. They also make a great little holiday or hostess gift too.
Sweet and Spicy Nuts – Adapted from Elana’s Pantry
Prep Time: 5 minutes
Cook Time: 20 – 25 minutes
Servings: 8 one-quarter cup servings
- 2 cups whole pecans and/or almonds (I used 1 cup of each)
- 1 egg white
- 1 – 2 tbsp. maple syrup (depending on how sweet you want them)
- 2 tsp. chili powder
- 2 tsp. cinnamon
- 1/4 tsp. cayenne pepper
- 1 tsp. celtic sea salt
- Pre-heat the oven to 300 degrees.
- Line a cookies sheet with parchment paper.
- In a medium sized bowl, combine the egg white, syrup and spices and mix well.
- Pour nuts into bowl and coat well with egg white mixture.
- Spoon onto the cookie sheet and spread out well so nuts lay flat.
- Bake nuts for 20 – 25 minutes and be careful not to burn.
- Pull parchment paper (with nuts still in tact) off the cookie sheet to let cool.
- Break apart nut clusters if needed and serve, then store the excess in an airtight container, if they last.