Sheet Pan

Sweet and Spicy Mixed Nuts

October 27, 2014
0 Ratings
  • Makes 4 cups
Author Notes

A little spicy, a little sweet, a little salty - meant to have a little back-of-the-throat burn, but not full-on heat. Loosely adapted from David Lebovitz's spiced pecans, this was a big seller when I had my candy business, and is still one of the things my family asks me to make each year at the holidays. —sweetlolo

What You'll Need
  • Nut Mix
  • 4 cups raw, whole nuts - I use a mix of equal parts cashews, pecans, almonds and walnuts
  • 2 egg whites
  • 1/2 cup dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground ancho chili
  • 1/4 teaspoon ground chipotle pepper
  • 1 teaspoon salt (regular kosher salt, or smoked salt if you have it)
  • 1 dash white pepper
  • Spice Mix
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ancho chili
  • 1/4 teaspoon ground chipotle chili
  1. Preheat oven to 300 degrees.
  2. In a large bowl, beat egg whites for a few seconds until frothy. Beat in brown sugar and spices listed under Nut Mix. Stir in nuts to coat with sugar/spice mixture.
  3. Spread coated nuts in a single layer on a parchment lined sheet pan. Bake 45-50 minutes, stirring every 10-15 minutes, until nuts are dry.
  4. Move nuts on sheet pan to rack to cool. Dust nuts with Spice Mix while cooling.
  5. When completely cool, break up and store in airtight container.
Contest Entries

See what other Food52ers are saying.

0 Reviews