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Sweet & Spicy Nuts Recipe

Sweet & Spicy Nuts Recipe

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
TOTAL TIME: Prep: 25 min. + cooling YIELD:6 servings


  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground chipotle powder
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons unsalted butter
  • 1 cup shelled walnuts
  • 1 cup pecan halves
  • 1/4 cup packed brown sugar
  • 1 tablespoon water
  • 1-1/2 teaspoons Worcestershire sauce
  • Dash Louisiana-style hot sauce


  • 1. In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes.
  • 2. Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container. Yield: 2 cups.

Nutritional Facts

1/3 cup: 321 calories, 30g fat (6g saturated fat), 15mg cholesterol, 218mg sodium, 14g carbohydrate (10g sugars, 3g fiber), 4g protein

Reviews for Sweet & Spicy Nuts

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Reviewed Dec. 21, 2014

"Excellent recipe. I have been looking for a recipe that contains the sweet and the spicy element and does not use the egg white method. This is exactly what I was searching for. I leave out the chipotle powder and the chili powder (the cayenne is just enough spice for me) and add about 1/8 tsp, of cardomom. Thank you for the recipe."

Reviewed Dec. 16, 2014 Edited Dec. 17, 2014

"I find these to be quite addicting, but DH did not like the spiciness of them."

Reviewed Feb. 20, 2014

"Very easy to make and tasty!"

Reviewed Dec. 4, 2013

"I made this according to directions. I'm using it to add crunch to a large salad. Turned out perfect. I will make this again."

Reviewed May. 31, 2013

"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 Dec. 21, 2012

"The flavor is good, but not great. The butter and sugar make it more of a nutty caramel."

Reviewed Nov. 21, 2012

"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 Dec. 13, 2011

"Great party appetizer!"

Reviewed Dec. 8, 2011

"good one. I will try it."

Reviewed Dec. 21, 2010

"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 Nov. 27, 2010

"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 Nov. 25, 2010

"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 Dec. 19, 2009

"I've made these nuts twice and looks like I might need more for New Years. My husband loves them."

Reviewed Dec. 18, 2009

"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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