This easy spiced nuts recipe is lightly sweet with a warm spicy kick. Make a large batch to keep on hand for cocktail parties, game days, holiday gatherings, or as a simple homemade gift.
Looking for an easy snack that travels well and pleases a crowd? These spiced nuts are quick to prepare, use pantry spices you likely already own, and balance sweet and spicy flavors in a way that pairs equally well with cocktails or dessert plates.
This recipe comes from a family favorite — my sister-in-law’s version — and it’s been part of our celebrations for years. The nuts toast beautifully in the oven, the spices cling to a lightly sweetened coating, and the result stores well, making it convenient to prepare ahead of time.
5 reasons these spiced nuts are the best spiced nuts!
- Sweet and spicy at once, with a touch of brown sugar for balance.
- Made in a single bowl for fast prep and easy cleanup.
- Flexible: use a pre-mixed bag of unsalted nuts or create a custom mix of your favorites.
- Gluten free and dairy free, suitable for many dietary needs.
- Store in an airtight container up to three weeks, or freeze for longer storage.
Ingredients you’ll need
- Unsalted mixed nuts: Use a store mix or combine almonds, cashews, pecans, walnuts, and hazelnuts. Make sure they are raw and unsalted so you can control the roasting and seasoning.
- Brown sugar and egg white: Brown sugar sweetens and caramelizes; the beaten egg white helps spices adhere and forms a light glaze when baked.
- Seasonings: Chile powder, cayenne, cumin, allspice, and salt give depth and a balanced heat. Adjust amounts to taste if you prefer milder or hotter nuts.
How to make spiced nuts
Step 1: Make the spice mixture
Preheat the oven to 300°F (150°C).
Whisk one egg white in a bowl until soft and foamy. Add the brown sugar, salt, chile powder, cayenne, cumin, and allspice, then whisk until the sugar dissolves somewhat and the spices are evenly combined.
Step 2: Coat the nuts with the spices
Add the mixed nuts to the bowl and gently fold them until every nut is thoroughly coated with the egg-and-spice mixture. Work carefully so the coating stays on the nuts and forms an even layer.
Step 3: Bake
Line a baking sheet with parchment paper and spread the coated nuts into a single layer. Bake at 300°F for 15 minutes.
Carefully remove the tray and use a spatula to turn the nuts and break up any clusters so they remain in a single layer. Reduce the oven temperature to 250°F (120°C) and return the pan to the oven for another 10–15 minutes, or until the nuts are golden and most of the moisture from the egg white has evaporated.
When done, transfer the parchment paper with the nuts to a wire rack and let them cool completely. Warning: the sugar coating will be hot initially, so avoid touching until cooled. Once cool, store in an airtight container.
FAQ
Store spiced nuts in an airtight container in a cool, dry place for up to three weeks. In warm or humid environments they may become sticky and clump together—keep them cool to preserve texture.
Yes. Freeze on a parchment-lined baking sheet in a single layer. Once fully frozen, transfer the nuts to an airtight container or resealable bag. They thaw quickly and retain crunch and flavor.
Try these easy cocktail party snack recipes
- Candied hazelnuts for a simple two-ingredient sweet snack.
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- Paprika potato chips made from store-bought chips with a smoky Spanish twist.
- Parmesan crisps (frico) for a one-ingredient, crunchy appetizer.
- Four easy crostini recipes to offer several small-bite topping options at once.
Recipe
Spiced Nuts
Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 2 ½ cups mixed nuts, unsalted
- ¼ cup brown sugar
- 1 teaspoon salt
- ½ teaspoon chile powder
- ¼ teaspoon allspice
- ½ teaspoon cumin
- 1 ¾ teaspoons cayenne (adjust to taste)
- 1 egg white
Instructions
- Preheat the oven to 300°F (150°C).
- Beat the egg white until soft and foamy. Stir in brown sugar, salt, chile powder, allspice, cumin, and cayenne until well combined.
- Fold the mixed nuts into the egg-and-spice mixture until completely coated.
- Line a baking sheet with parchment paper and spread the coated nuts in a single layer.
- Bake for 15 minutes. Remove the pan and use a spatula to turn the nuts and separate any clumps.
- Reduce the oven temperature to 250°F (120°C). Return the pan and bake an additional 10–15 minutes, until the nuts are roasted and the coating is dry.
- Transfer the parchment with nuts to a wire rack and cool completely before storing. Be cautious—the sugar coating will be hot when fresh from the oven.
Notes
- Store spiced nuts in an airtight container in a cool, dry place for up to three weeks.
- To freeze, spread nuts in a single layer on parchment and freeze until solid, then transfer to an airtight container or resealable bag. They keep well for several months.
- Adjust cayenne and chile powder to control heat level. Swap or add spices—smoked paprika, cinnamon, or a pinch of nutmeg can work nicely.
Nutrition (approximate)
- Calories: 237 kcal per serving
- Carbohydrates: 14 g
- Protein: 7 g
- Fat: 19 g
- Sugar: 5 g
- Fiber: 3 g
Nutrition information is an estimate and may vary based on exact ingredients used.