Arabian Spiced Nuts Recipe
Arabian Spiced Nuts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Baharat is a North African spice blend that usually consists of peppercorns, cinnamon, nutmeg and other spices. The blend varies from region and individual cook. This blend gives the nuts a sweet, then spicy, peppery flavor.—Veronica Gantley, Norfolk, Virginia
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • BAHARAT:
  • 2 tablespoons whole peppercorns
  • 2 tablespoons whole allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • SPICED NUTS:
  • 1/4 cup honey
  • 4 cups lightly salted mixed nuts (1-1/4 pounds)
  • 1/4 cup sugar

Directions

In a spice grinder or with a mortar and pestle, combine peppercorns and allspice; grind until mixture becomes a fine powder. Add cinnamon and nutmeg; grind until blended. Store in an airtight container for up to 6 months.
For spiced nuts, in a 2-qt. microwave-safe dish, microwave honey for 30-45 seconds or until bubbly. Stir in nuts. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 10 minutes, stirring once. Cool for 5 minutes.
In a small bowl, combine sugar and 1 tablespoon Baharat spice mix. Sprinkle over nuts and toss to coat. Yield: 4 cups.
To Make Ahead: This recipe can be made a week in advance.
Originally published as Arabian Spiced Nuts in Taste of Home Christmas Annual Annual 2011, p131

Nutritional Facts

1/3 cup: 268 calories, 20g fat (3g saturated fat), 0 cholesterol, 74mg sodium, 17g carbohydrate (11g sugars, 3g fiber), 8g protein.

  • BAHARAT:
  • 2 tablespoons whole peppercorns
  • 2 tablespoons whole allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • SPICED NUTS:
  • 1/4 cup honey
  • 4 cups lightly salted mixed nuts (1-1/4 pounds)
  • 1/4 cup sugar
  1. In a spice grinder or with a mortar and pestle, combine peppercorns and allspice; grind until mixture becomes a fine powder. Add cinnamon and nutmeg; grind until blended. Store in an airtight container for up to 6 months.
  2. For spiced nuts, in a 2-qt. microwave-safe dish, microwave honey for 30-45 seconds or until bubbly. Stir in nuts. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 10 minutes, stirring once. Cool for 5 minutes.
  3. In a small bowl, combine sugar and 1 tablespoon Baharat spice mix. Sprinkle over nuts and toss to coat. Yield: 4 cups.
To Make Ahead: This recipe can be made a week in advance.
Originally published as Arabian Spiced Nuts in Taste of Home Christmas Annual Annual 2011, p131

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forArabian Spiced Nuts

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review