Spiced Nuts
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This spiced nuts recipe combines warm spices with sweet and salty flavors—the perfect nibble for holiday gatherings or a lovely homemade gift.
The balance of salty, sweet, and spicy flavors makes these spiced nuts hard to resist. The recipe is adapted from restaurateur Danny Meyer’s cocktail and bar fare book, Mix Shake Stir, and is based on the nut mix served at the bar at Gramercy Tavern, one of his most beloved NYC restaurants. I’ve made a few adjustments to the original recipe to make it more accessible for home cooks, using ingredients that are easy to find or that you may already have in your pantry. The result is a delicious and simple snack that’s perfect for serving with cocktails or giving away during the holidays.
What You’ll Need To Make Spiced Nuts
- Dark brown sugar: Adds sweetness and a rich, molasses-like flavor that balances the spices.
- Salt: Enhances the overall flavor and brings out the natural taste of the nuts.
- Spices (ground cinnamon, ginger, nutmeg, and cayenne pepper): This spice blend provides warm, aromatic flavor with a hint of heat.
- Water: Helps dissolve the sugar and corn syrup, creating a sticky mixture that coats the nuts.
- Light corn syrup: Adds sweetness and helps the coating adhere to the nuts, creating a delicious glaze. It’s also necessary to prevent crystallization and ensure a smooth coating that clings to the nuts.
- Raw unsalted nuts: A combination of cashews, pecans, and almonds provides a mix of textures and flavors.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. In a large bowl, combine the brown sugar, salt, cinnamon, cayenne pepper (if using), ginger, nutmeg, water, and corn syrup.
Mix until evenly combined.
Add the nuts and toss with spice mixture until evenly coated.
Transfer the nuts to the prepared sheet pan and arrange in a single layer, making sure the syrupy spice mixture is evenly distributed.
Bake for 35 to 40 minutes, stirring once halfway through, until the nuts are caramelized and lightly toasted. (To check for doneness, take a few nuts out of the oven and set them on a cool surface for a few minutes; if done, they will be dry to the touch.)
Carefully slide or lift the parchment and nuts off of the hot baking sheet and onto a countertop; let cool completely.
Break up the nuts with your hands. Store in an airtight container or mason jar in a cool, dark place for up to one week.
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Spiced Nuts
This spiced nuts recipe combines warm spices with sweet and salty flavors—the perfect nibble for holiday gatherings or a lovely homemade gift.
Ingredients
- ¼ cup (packed) dark brown sugar
- 1 scant teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons water
- 1 tablespoon light corn syrup
- 3½ cups raw unsalted nuts (I use equal parts cashews and pecans, but you can use any combination of cashews, pecans, and almonds)
Instructions
- Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
- In a large bowl, mix the sugar, salt, cinnamon, ginger, nutmeg, cayenne pepper (if using), water, and corn syrup. Add the nuts and toss with spice mixture until evenly coated. Transfer the nuts to the prepared baking sheet and arrange in a single layer, making sure the syrupy spice mixture is evenly distributed. Bake for 35 to 45 minutes, stirring once halfway through, until the nuts are caramelized and lightly toasted. (To check for doneness, take a few nuts out of the oven and set them on a cool surface for a few minutes; if done, they will be dry to the touch.) Carefully slide or lift the parchment and nuts off of the hot baking sheet and onto a countertop; let cool completely. Break up the nuts with your hands. Store in an airtight container in a cool, dark place for up to one week.
Nutrition Information
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- Per serving (14 servings)
- Serving size: 1/4 cup
- Calories: 215
- Fat: 18 g
- Saturated fat: 3 g
- Carbohydrates: 11 g
- Sugar: 5 g
- Fiber: 2 g
- Protein: 6 g
- Sodium: 92 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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My came out with great flavor but they all remained sticky. After they cooled, I broke them up as best I could but they stayed stuck together and would not be loose in the container or bowl. Should I have baked them longer? I did 40 minutes.
Hi Sabrina, sorry to hear the texture was not quite right. Yes, it sounds like they were a little underdone. If you try them again, leave them in for a couple extra minutes and test a few for doneness (take a couple off the baking sheet and let them cool for a few minutes. If they’re done, they’ll be dry to the touch).
I’ve made these many times and love them, but it seems this recipe has changed? The last time I made them, they tasted different, it realized that cumin was missing from the recipe. Not sure how it changed or why, how much cumin was in the original recipe?
Hi Jeff, I did change this. (Many people complained that they disliked the cumin so I retested the recipe and removed it.) I used 1/2 teaspoon so feel free to add it back in. 😊
I’ve always used egg white for that “crunch” in my spiced nuts, though gotta admit, they don’t look too pretty. These ones are way prettier (love that gloss!) and have this fantastic texture — really crisp with just a hint of chewiness. Absolutely delicious!