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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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faith5613 User ID: 7425833 215537
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."

Peggie0203 User ID: 2074993 215044
Reviewed Dec. 16, 2014 Edited Dec. 17, 2014

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

ConnieLB User ID: 2722799 101921
Reviewed Feb. 20, 2014

"Very easy to make and tasty!"

Agirlonmission User ID: 7519851 103609
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."

delowenstein User ID: 3766053 169167
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"

jguillem28 User ID: 7049720 187553
Reviewed Dec. 21, 2012

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

GatewayCook User ID: 6987453 184724
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."

spiker1 User ID: 264159 173213
Reviewed Dec. 13, 2011

"Great party appetizer!"

InfyBlr User ID: 6389394 127405
Reviewed Dec. 8, 2011

"good one. I will try it."

kayesandra User ID: 2865031 103595
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."

dellydo User ID: 3567578 187494
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."

maggieaw User ID: 4163584 173211
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!"

cookie99 User ID: 1260096 187893
Reviewed Dec. 19, 2009

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

suziq253 User ID: 1231557 108082
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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