Sweet and Spicy Nuts

August 6, 2015

Test Kitchen-Approved

Author Notes:

As its name promises, these nuts are the perfect balance of sweet and spicy. They're great with beer or just eaten out of hand, but fair warning: You may want to double the recipe. They'll be gone before you know it.


Makes: about 2 cups


  • 1 cup raw cashews
  • 1 cup raw almonds
  • 2 tablespoons coconut oil, melted
  • 1/4 cup sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon New Mexican green chile powder
  • 1 teaspoon Saigon cinnamon
  • 1/2 teaspoon cumin
In This Recipe


  1. Preheat your oven to 275° F.
  2. In a medium-sized bowl, toss the cashews and almonds with the oil and sugar. In a separate bowl, mix together the salt, chile powder, cinnamon, and cumin. Set aside.
  3. Line a baking sheet with a silpat mat (or parchment) and place the nut mixture on the sheet. Bake for 15 to 17 minutes, tossing it three times during baking.
  4. As soon as the nuts come out of the oven, mix in the spices. Let them cool completely before serving (or move to an airtight container for storage).

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Reviews (1) Questions (0)

1 Review

Kathryn November 19, 2015
What can be substituted for the New Mexican green chili powder? I don't believe that I can find that.