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Hot and spicy with a hint of brown-sugar sweetness, these snacking nuts are simply sensational. You and your guests will not be able to stop munching! The quick-and-easy skillet recipe also makes a great stocking stuffer or last-minute holiday gift from the kitchen. —Patty Lok, Sherman Oaks, California
This recipe is:
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Quick
Nutritional Facts 1/3 cup equals 321 calories, 30 g fat (6 g saturated fat), 15 mg cholesterol, 218 mg sodium, 14 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Sweet & Spicy Nuts in Simple & Delicious November/December 2009, p33
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Reviewed on May. 31, 2013 by delowenstein
I had prepared this recipe and I think it's great! that is how I rated this recipe when I prepared it-I had made changes in the recipe: I omitted the chipotle powder and substituted smoky seasoning. I used 6 cups of shelled walnuts, 1-1/2 cups pecan halves OR almonds & substituted 1/4 cup maple syrup for the brown sugar!I baked the nuts at 250o F. for 25 to 30 minutes in a large roasting pan. This recipe, when adjusted, made almost 3 quarts! This is a wonderful recipe to use as an appetizer and knowing me, I'll turn back to using this recipe! Dawn E. Lowenstein
I had prepared this recipe and I think it's great! that is how I rated this recipe when I prepared it-I had made changes in the recipe: I omitted the chipotle powder and substituted smoky seasoning. I used 6 cups of shelled walnuts, 1-1/2 cups pecan halves OR almonds & substituted 1/4 cup maple syrup for the brown sugar!
I baked the nuts at 250o F. for 25 to 30 minutes in a large roasting pan. This recipe, when adjusted, made almost 3 quarts! This is a wonderful recipe to use as an appetizer and knowing me, I'll turn back to using this recipe! Dawn E. Lowenstein
Reviewed on Dec. 21, 2012 by jguillem28
The flavor is good, but not great. The butter and sugar make it more of a nutty caramel.
Reviewed on Nov. 21, 2012 by GatewayCook
These were delicious and super easy. I used a mix of nuts (almonds, walnuts, and pecans). The second time I made them I added a bit of cardamom, chili powder, and extra cayenne b/c we like things spicy. Excellent as-is, even better with the extra kick.
Reviewed on Dec. 13, 2011 by spiker1
Great party appetizer!
Reviewed on Dec. 08, 2011 by InfyBlr
good one. I will try it.
Reviewed on Dec. 21, 2010 by kayesandra
These are delicious! I didn't have chipotle powder so used an extra 1/4 tsp. chili powder. I toasted the pecans & walnuts together in a skillet. The pecans toast much faster than the walnuts, next time I will toast the nuts on separate pans in the oven & then transfer them to a skillet. I like the combo of walnuts & pecans, just a personal choice.
Reviewed on Nov. 27, 2010 by dellydo
I misread the recipe and thought it was only for one cup of pecans so I doubled everything using two cups of pecans and doubling the rest which in essence doubled the spices for the normal amount of nuts. I was afraid it would be overpowering but they were very good. I may make them again the same way, this time blending the nuts as directed.
Reviewed on Nov. 25, 2010 by maggieaw
Really good! I mixed the ingredients in a baggie then added nuts- closed the zip lock and coated nuts then I baked in oven for about an hour at 250- they turned out perfect- sweet spicy and crunchy. I like doing it this way instead of trying to maneuver everything quickly in fry pan. Great taste- I will had some to our spinach salad this afternoon, if they last that long!
Reviewed on Dec. 19, 2009 by cookie99
I've made these nuts twice and looks like I might need more for New Years. My husband loves them.
Reviewed on Dec. 18, 2009 by suziq253
This is a recipe I've been looking for. The nuts are sweet with a bite of spice. I used 2 cups of pecans - no walnuts and they are GOOD!
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