Sweet and Spicy Nuts

August  6, 2015
4 Ratings
Photo by Bobbi Lin
  • Makes about 2 cups
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. —Food52

What You'll Need
  • 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
  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).

See what other Food52ers are saying.

  • Kathryn
  • emcsull

2 Reviews

Kathryn November 19, 2015
What can be substituted for the New Mexican green chili powder? I don't believe that I can find that.
emcsull December 2, 2019
my question too