Sweet, Salty, Spicy Party Nuts

53 Reviews 12 Pics
  • Prep

    10 m
  • Cook

    17 m
  • Ready In

    27 m
Chef John
Recipe by  Chef John

“I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
  2. Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
  3. Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
  4. Transfer nuts to the prepared baking sheet and spread into a single layer.
  5. Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

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Reviews (53)

Rate This Recipe
Fernsong
29

Fernsong

OMG, these are delicious and they're not even cold yet! I followed the recipe exactly, but have had to really watch them in my fan oven! I had to pull them out well before the first ten minutes was up because they were threatening to burn, so turned the oven down (to 125 degrees C) for the final six minutes. I would recommend that, if you have a fan oven, lower the heat proportionately. And watch them closely whatever oven you're using! I would also suggest that you take them off the foil whilst they're still warm and sticky. Seems to me they'd be murder to break off if they were left on the foil to get cold. For my taste, they're not quite spicy enough (although they may become more spicy when they're cold)! I think there's plenty of cumin, but next time I think I'll heap the quarter teaspoon of cayenne pepper and use a little less sugar - perhaps 3/4 of the half cup. That's just me though - I love spicy but am not so keen on too sweet! Otherwise, these come highly recommended by me! Thank you so much for sharing, Chef John!

jackiew
23

jackiew

These are delicious! I followed the recipe to the letter, except that I bought a big jug of deluxe mixed nuts that contained pecans, hazelnuts, almonds, cashews and Brazil nuts and measured out four cups of that since this recipe called for 1 cup of 4 different types of nuts. They turned out really well, and are so easy to make. I'm giving them as gifts and will have to make at least another batch, if not more.

rowlsaround
14

rowlsaround

These nuts are really good. Next time I will add a little more cayenne pepper as I like them with a little more kick. However if giving these as a gift or serving them for friends the spice is just right. P.S. If you have any kind of juvenile sense of humor, watch the video (I used to teach Jr. High, I can't help it).

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 219 cal
  • 11%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 12.7 g
  • 4%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

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