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Caramel-Coated Spiced Nuts Recipe
Caramel-Coated Spiced Nuts Recipe photo by Taste of Home

Caramel-Coated Spiced Nuts Recipe

Read Reviews (3)
4.71 3
Publisher Photo
“A friend gave me these nuts in a jar as a gift. They were so delicious, I asked for the recipe and have made them ever since. They are always very well received.” —Carol Sankovic, Canfield, Ohio
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES: 15 servings

Ingredients

  • 2 egg whites
  • 1 teaspoon water
  • 1-1/2 cups roasted salted almonds
  • 1-1/2 cups pecan halves
  • 1 cup whole salted cashews
  • 1 cup packed dark brown sugar
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon white pepper

Nutritional Facts

1/3 cup equals 280 calories, 20 g fat (2 g saturated fat), 0 cholesterol, 128 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.

Directions

  1. In a large bowl, beat egg whites and water until foamy. Add the almonds, pecans and cashews; stir gently to coat. Combine the brown sugar, pie spice and pepper; add to nut mixture and stir gently to coat.
  2. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container. Yield: 5 cups.
Originally published as Caramel-Coated Spiced Nuts in Taste of Home October/November 2008, p61

Nutritional Facts

1/3 cup equals 280 calories, 20 g fat (2 g saturated fat), 0 cholesterol, 128 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.

Reviews for Caramel-Coated Spiced Nuts(3)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 2, 2012

I have made these so many times! They're easy and taste so good, they are a family favorite I make them every year. Last year I made them and sent them to my son who is in the army, I made them for all his friends and they were very well received I need to make them again this year!

MY REVIEW
Reviewed Jul. 6, 2012

Make it often. Goes over great as a gift.

MY REVIEW
Reviewed Jul. 23, 2011

The recipe sounded better than it tasted. Was very disappointed.

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