This sweet and spicy nut mix recipe originated in culinary school. It's such a great recipe, that I've been making it ever since. It's perfect to accompany any alcoholic beverage, complete any charcuterie board, or add a homemade touch to a gift package. It's easy to make and customizable based on your preference of nuts.
What kind of nuts to use:
You must use raw and unsalted nuts for the sweet and spicy nut mix since you are adding in your own seasonings and baking them! I like to buy mine at Trader Joe's because they sell them for a great price. They also make their own version of a raw unsalted nut mix, that you can buy if you don't want to spend time mixing and matching a variety of nuts.
My favorite blend is cashews, pecans, almonds, and a sprinkle of pepita seeds (pumpkin seeds, also raw and unsalted) for a splash of color. You may use any variety you'd like!
Okay I got the nuts, what else do I need?
- An egg white- this helps the spice mixture stick to the nuts! I like to use an egg white because it's tasteless, allowing the flavors of the spice blend to shine through.
- Sugar- for that sweetness!
- Salt, cumin, cinnamon, chili powder and black pepper- the perfect spice blend!
How to bring it all together:
Whisk the egg white by hand until it’s light and foamy. Pour the nuts into the bowl with the egg whites and toss to coat. Add in the spices and mix well. Spread out the mixture on a parchment lined baking sheet. Bake for 25-30 minutes or until all the egg white is absorbed and the nuts are dry. It's that simple!
How to store the sweet and spicy nut mix:
Cool on the baking sheet before transferring to an airtight container, a zippered plastic bag, or a mason jar with a tight fitting lid. When properly stored, they will keep for up to 2 weeks.
More great snack recipes:
Quick crispy rice cake and chocolate bars
Sweet and Spicy Nut Mix
Ingredients
- 5 cups raw assorted nuts
- 1 egg white
- ½ cup sugar
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- ½ tsp chili powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 325F.
- Whisk an egg white by hand until it’s light and foamy. Pour the nuts into the bowl with the egg whites and toss to coat. Add in the spices and mix well.
- Spread out the mixture on a parchment lined baking sheet.
- Bake for 25-30 minutes or until all the egg white is absorbed and the nuts are dry.
- Cool on the baking sheet before transferring to an airtight container, a zippered plastic bag, or a mason jar with a tight fitting lid. When properly stored, they will keep for up to 2 weeks.
As always, I love hearing from you! Please feel free to leave any questions or comments below or DM me over on Instagram!
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