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Caramel-Coated Spiced Nuts Recipe

Caramel-Coated Spiced Nuts Recipe

“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 YIELD:15 servings


  • 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


  • 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.

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

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Reviewed Dec. 20, 2015

"These are so delicious! I've been making them for Christmas ever since the recipe first appeared in the magazine, and we love them. They are wonderfully crunchy and always well-received."

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!"

Reviewed Jul. 6, 2012

"Make it often. Goes over great as a gift."

Reviewed Jul. 23, 2011

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

Reviewed Nov. 11, 2010

"Great for parties and my husband loves to take them with on his hunting trips."

Reviewed Dec. 21, 2009

"The flavor was good, but the nuts were soft after sitting overnight. I made a similar recipe and the nuts stayed nice and crisp so I will stick with the other recipe. I baked this in a glass dish and it still stuck really badly."

Reviewed Dec. 13, 2009

"Made this recipe 4 times last xmas. Used as gifts & served at party."

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