Spiced Nuts: Another Option to Eat or to Give

In addition to the previous post Sweet and Spicy Candied Nuts, my other favorite nut-making recipe is this spicy version. In contrast to the other one, this one has a bit of a kick to it and is more savory. You'll notice in the picture that these are not shiny like the candied version. I usually make both kinds and give them together as most people generally prefer one more than the other. My kids like the candied nuts better while husband and his family prefer this spicy nut version.

The only thing trickier about this one is the beaten egg white - and when I mean beaten, I mean to soft peaks. Generally I separate my egg, dump the white in my stand mixer and walk away and do something else for a few minutes and come back to it, all ready for me. If you do not have a stand mixer, it means that you have to stand there holding the mixer and whip up the eggs - not a difficult task, but merely a requirement of time and focus.

The original recipe on Martha Stewart's website calls for 2 1/2 cup nuts. What I found happened was that there was excess egg/spice mixture and that annoyed me. I also slightly augment the amount of sugar and salt. I found that closer to 3 1/2 cups used up all the spice and egg mixture - it just requires that you mix a little bit more thoroughly to coat all the pieces.

Whatever you choose - both are yummy to give as gifts!

Spiced Nuts (adapted from Martha Stewart)

1 large egg white
1/3 cup sugar
1 rounded teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1 3/4 teaspoons cayenne pepper
3 1/2 cups pecan halves, walnuts, and/or almonds

Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except nuts; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.

Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees. and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again.

Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together; store in an airtight container, at room temperature, up to 2 weeks.

Printable recipe

Bag of nuts ready to give as a gift.