Sugar, Spice and All Things Nice: Spiced Nuts


I am nuts for nuts, especially jazzed up nuts like the ones you probably love, too. I made these spiced nuts to have as a little appetizer before a dinner party where I knew everyone would leave stuffed. Sometimes I’ll serve an appetizer that’s a bit more filling, but I wanted people to munch and drink wine without filling up too much before dinner. Plus, I love having leftover spiced nuts to top on salads, or enjoy on their own.


You’ll need one egg white, whipped vigorously by hand.


Use about four cups, or a bit more, of raw nuts of your choosing. My blend of choice includes cashews, pecans, walnuts and almonds.


Once you’ve added your spices, lay the nuts evenly on a baking sheet lined with parchment paper. Get ready for your house to smell amazing!


Forty minutes later, plus a bit more time for cooling, and you’ll be indulging in one of the most irresistible snacks out there. The nuts pair well with just about any wine, beer or cocktail.


  • 4 cups raw mixed nuts of your choosing. I used cashews, pecans, walnuts and almonds.
  • 1 egg white
  • 2/3 cup sugar (I used a little less) 
  • 2 Teaspoons cinnamon
  • 2 Teaspoons salt
  • 1 1/2 Teaspoons Chili Powder
  • 1/2 Teaspoon Cayenne
  • 1 Teaspoon nutmeg
  • 1 Teaspoon cloves

Preheat oven to 300 degrees. Line baking sheet with parchment paper. Mix sugar, salt and spices in small bowl. In separate, larger bowl whisk egg white until foamy. Add raw nuts and coat with egg white. Add spices and mix to coat nuts evenly. Spread nuts on baking sheet lined with parchment.

Bake at 300 degrees for 40 to 50 minutes. Let cool before serving. Store in an airtight container.

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