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Sweet-Hot Spiced Nuts Recipe
Sweet-Hot Spiced Nuts Recipe photo by Taste of Home

Sweet-Hot Spiced Nuts Recipe

Read Reviews (5)
4.6 5
Publisher Photo
These healthy, hearty nuts make a great snack and a terrific gift for just about anyone. Pour them into a decorative tin and start giving! Carla Hutton, Lakeside, Montana
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 8 servings

Ingredients

  • 1 egg white
  • 2 cups unblanched almonds
  • 2 teaspoons canola oil
  • 1/3 cup sugar
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice

Nutritional Facts

1/4 cup equals 257 calories, 20 g fat (1 g saturated fat), 0 cholesterol, 165 mg sodium, 16 g carbohydrate, 4 g fiber, 8 g protein.

Directions

  1. In a large bowl, beat egg white until frothy. Add almonds and oil; stir gently to coat. Combine the remaining ingredients; add to egg white mixture and gently stir to coat.
  2. Spread into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 300° for 18-22 minutes or until lightly browned, stirring once. Cool completely. Store in an airtight container. Yield: 2 cups.
Originally published as Sweet-Hot Spiced Nuts in Taste of Home December/January 2010, p31

Nutritional Facts

1/4 cup equals 257 calories, 20 g fat (1 g saturated fat), 0 cholesterol, 165 mg sodium, 16 g carbohydrate, 4 g fiber, 8 g protein.

Reviews for Sweet-Hot Spiced Nuts(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 21, 2012

I accidentally reviewed the "Sweet & Spicy Nuts" recipe, but had actually made this one-oops!!! I made this with a mix of almonds, pecans, and walnuts and it was delicious. The second time I made it, I added some chili powder, a bit of cardamom, and extra cayenne b/c we like things spicy. It's excellent as-is, but even better with the extra kick.

MY REVIEW
Reviewed Nov. 15, 2011

This recipe is excellent! Everywhere I take these almonds, people love them. I have a weird sort of pickiness in that I don't like flavor combinations involving a lot of sweet and savory together (such as sweet-and-sour or sweet-hot). I love these almonds, though!

MY REVIEW
Reviewed Jan. 31, 2010

I made this recipe at Christmas and will make it again. First of all it is very tasty. Second it is very easy to make. And it is not as hot as you may expect, and you could adjust the amount of cayenne pepper if you wanted. As I said I will be making this dish again.

MY REVIEW
Reviewed Dec. 4, 2009

Nice taste--hard to stop eating. The "hot" isn't noticeable at first, but grows a little--but not serious heat.

MY REVIEW
Reviewed Nov. 26, 2009 Edited Dec. 28, 2013

These are GREAT! My go-to recipe that everyone asks for. I use 3/4 tsp. cinnamon and no coriander b/c I don't even know what coriander is. haha Addicting!!

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