For almost every holiday for as long as I can remember, my Aunt Connie brings the most amazing sweet, spicy, delicious mixed nuts to munch on as an appetizer. These things are addictive, and the sweet, salty, and spicy flavor combination is out of this world. Zach and I are having some friends over tonight, and I adapted her recipe to serve these as a snack before dinner (chili and cornbread… yum!)
Of course, all of this is contingent on me not eating the entire batch before our company arrives. Well… whatever happens, happens. I cannot guarantee anything.
Nuts are a filling, healthy food. In addition to being a great snack to serve to company, these would be excellent to take to work. They are far more interesting in taste than boring plain ol’ nuts, and have no refined sugar or oil or any icky ingredients packaged flavored nuts have!
Just toast 4 cups of nuts (I used almonds and cashews. If you have the option, get raw nuts. Since you will be roasting in the oven, pre-roasted nuts may turn out a bit dry.) in the oven for ten minutes on a parchment paper covered baking sheet. Meanwhile, heat up a combination of maple syrup, honey, olive oil, crushed red pepper, and salt on the stovetop, in a saucepan large enough to hold all the nuts.
When the nuts are done toasting, mix with the other ingredients in the saucepan, and transfer back to the baking sheet. Back in the oven for another 5-7 minutes, allow to cool, and you’re done! Easiest thing ever.
The one tricky thing about these: they are sticky. While they are cooling, stir them around every once in a while so they don’t meld together, then transfer to an airtight container until you are ready to serve. Before serving, break them up a bit by shaking the container or with a wooden spoon so you don’t serve your guests a lump o’ nuts (albeit a tasty lump o’ nuts).
These will keep in an airtight container for about a week.
Wish me luck on resisting the temptation to keep eating these. Maybe I should try just a few more to make sure they are still delicious…
Yup, they are.
Hope you enjoy! :-)
Sweet and Spicy Roasted Nuts
- Spread nuts evenly on the prepared baking sheet and roast in the oven for 10 minutes.
- Meanwhile, heat remaining ingredients in a medium-sized saucepan (big enough to hold all of the nuts) over low heat and simmer until nuts are done toasting.
- Add toasted nuts to saucepan and stir to coat.
- Put the nuts back on the the prepared baking sheet and spread out in an even layer.
- Roast in the oven for another 7 minutes.
- Remove and allow to cool on baking sheet, stirring occasionally so the nuts don't clump together.
- Once cool, place in a bowl to serve or an airtight container until you are ready to serve.
- These will keep for about a week in an airtight container.
- If you have the option, get raw nuts. Since you are roasting in the oven anyway, they will be less dried out if you start with raw ones.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.