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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
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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 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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