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Sweet-Hot Spiced Nuts Recipe

Sweet-Hot Spiced Nuts Recipe

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 YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

1/4 cup: 257 calories, 20g fat (1g saturated fat), 0 cholesterol, 165mg sodium, 16g carbohydrate (10g sugars, 4g fiber), 8g protein.

Reviews for Sweet-Hot Spiced Nuts

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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."

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!"

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."

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."

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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