Sweet And Spicy Nuts
- 15m Prep Time
- 27m Cook Time
- 40m Ready In
Sweet and spicy nuts coated with a sugar-spice mixture and baked until golden. Perfect for snacking or gifting.
Ingredients
- 237 ml sugar
- 9.86 ml salt
- 4.93 ml ground cumin
- 4.93 ml ground cinnamon
- 4.93 ml pepper
- 2.46 ml cayenne
- 1 large egg white
- 1.42 L unsalted nuts (such as pecans, almonds, walnuts and cashews)
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 21.7 mg
- Iron: 0.61 mg
- Magnesium: 30.3 mg
- Phosphorus: 68.5 mg
- Potassium: 89.3 mg
- Zinc: 0.61 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml sugar
- 9.86 ml salt
- 4.93 ml ground cumin
- 4.93 ml ground cinnamon
- 4.93 ml pepper
- 2.46 ml cayenne
- 1 large egg white
- 1.42 L unsalted nuts (such as pecans, almonds, walnuts and cashews)
Let's Cook
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Step 1.
Heat oven to 325°F. Grease two 10½- by 15½-inch jelly-roll pans with butter or nonstick spray.
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Step 2.
In a small bowl, combine 1 cup sugar, 2 teaspoons salt, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon pepper, and ½ teaspoon cayenne; stir until blended.
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Step 3.
In a large bowl, beat 1 large egg white with a wire whisk until foamy, about 30 seconds. Add 6 cups unsalted nuts (such as pecans, almonds, walnuts, and cashews) and stir to coat evenly. Add the sugar-spice mixture and toss until nuts are thoroughly coated.
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Step 4.
Divide the nut mixture between the prepared jelly-roll pans, spreading evenly in a single layer. Bake, stirring twice during baking, until golden brown and dry, 25 to 27 minutes.
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Step 5.
Using a slotted spoon, transfer the nuts to waxed paper and spread in a single layer. Let cool completely, about 15 minutes. Store in an airtight container at room temperature for up to 1 month.