I’m sharing my Spiced Mixed Nuts because the sweet, salty, and slightly spicy layers hide a surprising twist that will make you curious about how they come together.

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I love a bowl of spiced nuts that hits sweet, salty, and slightly spicy all at once. For me mixed nuts meet a whisper of ground cinnamon and a tiny bit of heat, and they vanish insanely fast.

This Spiced Mixed Nuts version is the kind of snack I pile on charcuterie boards or slip into boxes for Savory Holiday Treats Gift Ideas because people always come back for more. Theyre simple, a little imperfect, and strangely addictive.

Try some and watch how quick they disappear, you wont regret it.

Ingredients

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Mixed nuts provide protein, fiber, healthy fats, and a satisfying crunchy texture.
Egg white helps the coating stick, adds protein without extra fat or carbs.
Brown sugar gives a caramel like sweetness and helps glaze the nuts.
Cinnamon adds warm spice, antioxidants, and pairs well with sweet flavors.
Smoked paprika brings a smoky depth, subtle heat and savory balance.
Cayenne adds kick, a little goes far so taste as you’re cooking.
Vanilla rounds flavors, lifts sweetness and gives a cozy baked note.
Butter gives richness, helps caramelize sugars and carry the spices.
Kosher salt enhances all flavors, use a sprinkle at the end for contrast.

Ingredient Quantities

4 cups mixed nuts unsalted (almonds, cashews, pecans, walnuts)

1 large egg white, lightly beaten

2 tablespoons water

2 tablespoons granulated sugar

2 tablespoons light brown sugar, packed

1 teaspoon kosher salt, plus extra flaky sea salt for finishing if desired

1 teaspoon ground cinnamon

1/2 teaspoon smoked paprika

1/4 to 1/2 teaspoon cayenne pepper, to taste

1 teaspoon vanilla extract

1 tablespoon unsalted butter, melted

How to Make this

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1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper.

2. In a large bowl whisk the egg white with 2 tablespoons water until frothy, then add the 4 cups mixed unsalted nuts and toss so every nut gets a light coating.

3. In a smaller bowl combine 2 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 teaspoon smoked paprika and 1/4 to 1/2 teaspoon cayenne depending on how spicy you want it.

4. Sprinkle the sugar and spice mix over the coated nuts and stir well until they look evenly covered.

5. Drizzle in 1 teaspoon vanilla extract and 1 tablespoon melted unsalted butter, then toss again so the mixture becomes glossy and sticks to the nuts.

6. Spread the nuts in a single layer on the prepared sheet, scraping any extra coating from the bowl so nothing goes to waste.

7. Bake for about 20 to 25 minutes, stirring and flipping the nuts every 8 minutes or so to prevent hot spots and burning, until the coating is dry, slightly browned and fragrant. Keep a close eye in the last 5 minutes.

8. Remove from oven and immediately use a spatula to separate any bits that are stuck together, then sprinkle extra flaky sea salt on top if you want that salty finish. They’ll harden as they cool so don’t panic if they seem soft at first.

9. Let cool completely on the sheet, then transfer to an airtight container. Store at room temp for up to two weeks. If they clump later, just break them up with your hands or a spoon.

Equipment Needed

1. Rimmed baking sheet (quarter or half sheet) — for roasting the nuts
2. Parchment paper, for lining the sheet so the coating wont stick
3. Large mixing bowl, to whisk the egg white and toss the nuts
4. Small bowl, to mix the sugars and spices
5. Whisk, for frothing the egg white and water
6. Measuring cups and spoons, for the nuts, sugars, spices, vanilla and butter
7. Silicone spatula or wooden spoon, to stir, scrape and spread the nuts evenly
8. Oven mitts and a sturdy metal or silicone spatula, to flip/stir the nuts in the oven and separate any stuck bits immediately after baking

FAQ

What's the best oven temp and time for these nuts? Preheat to 300°F (150°C). Spread the coated nuts in a single layer on parchment or a silicone mat and bake about 25 to 30 minutes, stirring every 8 to 10 minutes so they brown evenly. They'll look dry and slightly glossy when done. Let them cool completely so the coating crisps up.

How do I stop the sugar from burning or the nuts from sticking? Use parchment or a Silpat and don't overcrowd the pan. Stir often so hot spots don't form. If bits stick or clump, loosen them with a spatula while still warm, or pop the tray back in the oven for a few minutes to dry them out. Lower the temp a little if your oven runs hot.

Can I swap or change the spices and heat level? Totally. Adjust the cayenne from 1/4 to 1/2 teaspoon or leave it out if you don't want heat. Add cumin, ginger, maple, or chili powder for different vibes. Smoked paprika gives a nice smoky note. Taste the spice mix first so it's balanced before you toss it with the nuts.

I'm vegan or allergic to eggs, what can I use instead of the egg white? Use aquafaba (liquid from a can of chickpeas) about 2 tablespoons, whipped lightly, as a one-to-one swap. Or for a non-vegan but egg-free option use 1 to 2 tablespoons maple syrup or corn syrup to help the sugar stick, but that will make them sweeter and stickier.

How long will they keep and how should I store them? Store cooled nuts in an airtight container at room temp for about 1 to 2 weeks. They'll keep in the fridge for a month, or frozen up to 3 months. If they get soft, re-crisp in a 300°F oven for 5 to 8 minutes.

Why do the recipe use both granulated and brown sugar, and what's the butter for? Granulated sugar gives a crunchy caramelized coating while brown sugar adds a deeper, molasses-y flavor and a little chew. The melted butter and vanilla give richness and help the spices cling. Finish with flaky sea salt if you want a salty contrast.

Spiced Nuts Recipe Substitutions and Variations

Mixed nuts unsalted: swap for roasted salted nuts, just cut the recipe salt by about half; or use 4 cups of one nut like almonds or pecans for a simpler texture; or use seeds like pumpkin and sunflower for a nut free option; or try store bought candied nuts and skip the sugar coating.
Egg white: use aquafaba 2 tablespoons in place of 1 egg white, it helps the sugar stick and is vegan; or use pasteurized liquid egg white 1:1; or 1 tablespoon plain yogurt or sour cream will coat the nuts but add a touch of tang; or 1 tablespoon corn syrup mixed with 1 tablespoon water helps adhesion though it wont foam.
Sugars (granulated and light brown): replace granulated sugar with coconut sugar 1:1 for a deeper flavor; replace light brown sugar by using granulated sugar plus 1 teaspoon molasses per tablespoon of brown sugar you need; or use maple syrup or honey, but cut the added water and watch roasting because they caramelize faster.
Smoked paprika: use regular paprika plus 1 pinch of liquid smoke or a tiny pinch of chipotle powder for smokiness; or use ancho chili powder for a milder smoky heat; or swap with smoked salt and reduce the recipe salt accordingly.

Pro Tips

– Toast the nuts briefly first, even 4-6 minutes at a low temp will wake up the oils and make the flavor way better. Dont leave them in too long though or they’ll go bitter, and let them cool a bit so steam doesnt make the coating soggy.

– Whisk the egg white until frothy and tacky, not thick like meringue. If the coating feels dry add a teaspoon of water or another splash of egg white, but go slow or you’ll end up with clumps.

– Keep a really close eye in the last 5 minutes and stir often, ovens have hot spots and sugar burns fast. If one side starts browning too quick, lower the temp 10-15 degrees and bake a little longer for even color.

– Cool on a wire rack so air can get under the nuts, separate any clusters while still warm with a spatula, then sprinkle flaky salt. Store airtight at room temp, or freeze for longer keeping; a piece of bread in the jar helps keep them crisp.

Spiced Nuts Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my Spiced Mixed Nuts because the sweet, salty, and slightly spicy layers hide a surprising twist that will make you curious about how they come together.

Servings

servings

Calories

404

kcal

Equipment: 1. Rimmed baking sheet (quarter or half sheet) — for roasting the nuts
2. Parchment paper, for lining the sheet so the coating wont stick
3. Large mixing bowl, to whisk the egg white and toss the nuts
4. Small bowl, to mix the sugars and spices
5. Whisk, for frothing the egg white and water
6. Measuring cups and spoons, for the nuts, sugars, spices, vanilla and butter
7. Silicone spatula or wooden spoon, to stir, scrape and spread the nuts evenly
8. Oven mitts and a sturdy metal or silicone spatula, to flip/stir the nuts in the oven and separate any stuck bits immediately after baking

Ingredients

4 cups mixed nuts unsalted (almonds, cashews, pecans, walnuts)
1 large egg white, lightly beaten
2 tablespoons water
2 tablespoons granulated sugar
2 tablespoons light brown sugar, packed
1 teaspoon kosher salt, plus extra flaky sea salt for finishing if desired
1 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted

Directions

Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
In a large bowl whisk the egg white with 2 tablespoons water until frothy, then add the 4 cups mixed unsalted nuts and toss so every nut gets a light coating.
In a smaller bowl combine 2 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 teaspoon smoked paprika and 1/4 to 1/2 teaspoon cayenne depending on how spicy you want it.
Sprinkle the sugar and spice mix over the coated nuts and stir well until they look evenly covered.
Drizzle in 1 teaspoon vanilla extract and 1 tablespoon melted unsalted butter, then toss again so the mixture becomes glossy and sticks to the nuts.
Spread the nuts in a single layer on the prepared sheet, scraping any extra coating from the bowl so nothing goes to waste.
Bake for about 20 to 25 minutes, stirring and flipping the nuts every 8 minutes or so to prevent hot spots and burning, until the coating is dry, slightly browned and fragrant. Keep a close eye in the last 5 minutes.
Remove from oven and immediately use a spatula to separate any bits that are stuck together, then sprinkle extra flaky sea salt on top if you want that salty finish. They’ll harden as they cool so don’t panic if they seem soft at first.
Let cool completely on the sheet, then transfer to an airtight container. Store at room temp for up to two weeks. If they clump later, just break them up with your hands or a spoon.

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.