These crunchy, sweet spiced nuts are made with a mix of pecans and almonds coated in a warm blend of cinnamon, ginger, and a hint of cayenne. They're totally addictive, easy to make, and perfect for snacking, gifting, or topping salads and desserts.
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Ingredients you'll need
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- Nuts - A mix of raw pecan halves and raw almonds.
- Sugar - Granulated sugar (we use organic raw cane sugar). Regular white sugar works great too. You can also use light brown sugar for a slightly deeper, molasses-like flavor.
- Spices - Ground cinnamon, ground ginger, kosher salt, and cayenne pepper for a warm, lightly spicy kick.
- Egg - For this recipe we only use the egg white. It helps create a light, sticky coating that adheres perfectly to the nuts. Save the yolk for another use (like scrambled eggs, custard, or baking).
- Vanilla extract - Adds a nice background flavor.
- You will also need - A large mixing bowl for tossing the nuts (big enough to stir and toss without spilling), a small bowl for the spices, a rimmed baking sheet (half sheet pan), parchment paper (essential to prevent sticking and so the sugar coats the nuts instead of the pan), and a rubber spatula for even coating.
📖 See the recipe card for exact quantities and preparation.
How to make sweet spiced nuts
- Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper.
- In a small bowl, combine the sugar, cinnamon, salt, ginger, and cayenne pepper.
- In a large bowl, beat the egg white until frothy but not stiff peaks. Stir in the vanilla extract.
- Add the pecans, almonds, and sugar-spice mixture to the egg white.
- Use a rubber spatula to toss and stir until the nuts are completely coated, scraping the sides and bottom of the bowl.
- Spread the nuts in a single layer on the prepared baking sheet, separating them as much as possible.
- Bake for about 45 minutes until light golden brown, stirring once halfway through (around 20-25 minutes). After stirring, spread them back into a single layer.
- Let the nuts cool completely on the baking sheet before breaking apart, serving, or storing.
Pro tip
Don't throw away that delicious sugar left on the parchment! Use a slotted spoon or spatula to lift the cooled nuts onto a plate, then scrape up the leftover spiced sugar and store it in a jar, resealable baggie, or any airtight container. It's fantastic sprinkled on buttered toast, ice cream, oatmeal, or yogurt.
Serving suggestions
These sweet spiced nuts shine in so many ways!
- Arrange them on a mini cheese board with salami, sharp cheese, and grapes (just like we do) for a perfect sweet-salty snack.
- Sprinkle over ice cream or yogurt for an easy, delicious dessert.
- Add a handful to fresh fruit salads or oatmeal for crunch and flavor.
- Toss into green salads for a sweet and spicy contrast.
- Serve in a bowl for everyday snacking or pack them for lunches and road trips.
- They also make a thoughtful homemade gift during the holidays.
Storing instructions
Once completely cooled, store in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate up to 1 month or freeze up to 3 months. Thaw at room temperature before serving.
If you love these sweet spiced nuts, be sure to try our caramel popcorn (also dangerously addictive) and our Cajun party mix - think classic Chex mix with a bold Cajun seasoning kick. Both are perfect for snacking and parties, just like this recipe.
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📖 Recipe
Sweet Spiced Nuts
Ingredients
- ¾ cup granulated sugar we use organic raw cane sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon salt we use kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper or to taste
- 1 large egg white
- 1 teaspoon vanilla extract
- 2 cups raw pecan halves (about 8 ounces by weight)
- 2 cups raw almonds (about 10 ounces by weight)
Instructions
- Preheat oven to 300°F. Line a large, rimmed baking sheet with parchment paper.
- In a small bowl, combine the sugar, cinnamon, salt, ginger, and cayenne pepper.
- Separate the egg white from the yolk (reserve the yolk for another use). Place the egg white in a large bowl and beat until frothy but not stiff peaks. Stir in the vanilla extract.
- Add the pecans, almonds, and sugar-spice mixture to the egg white. Use a rubber spatula to toss and stir until the nuts are completely coated, scraping down the sides and bottom of the bowl. Choose a bowl that is large enough to stir and toss the nuts easily without spilling.
- Spread the nuts in a single layer on the prepared baking sheet, separating them as much as possible.
- Bake for about 45 minutes until light golden, stirring once halfway through (around the 20-25 minute mark). After stirring, spread them back into a single layer.
- Let the nuts cool completely on the baking sheet before breaking apart, serving, or storing.
Notes
- If you want more heat, increase the cayenne pepper to taste.
- Use a rubber spatula when combining the nuts and sugar mixture, it helps scrape the bowl thoroughly for even coating.
- If your oven has hot spots, rotate the pan halfway through baking if needed.
- Storage: Once completely cooled, store the nuts in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate up to 1 month or freeze up to 3 months. Thaw at room temperature before serving for the best crunch.
- Don't throw away that delicious sugar left on the parchment! Use a slotted spoon or spatula to lift the cooled nuts onto a plate, then scrape up the leftover spiced sugar and store it in an airtight container. It's fantastic sprinkled on buttered toast, ice cream, oatmeal, or yogurt.
💌 Save this recipe
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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