Sweet and Savory Spiced Nuts
November 28, 2009
During the holidays it’s fun to share different types of goodies with your friends and family. I found this fabulous recipe for sweet and savory spiced nuts from my monthly Gourmet magazine, everyone loved them and asked for the recipe. In fact they were so good that my mother asked if I wouldn’t mind making her a batch for a luncheon that she’s hosting, (and of course it is my absolute pleasure). These golden walnuts and pecans took very little time to prepare, and can be made up to a week in advance. Nuts can also be a very healthy appetizer that is ideal during the holidays. Walnuts happen to be one of the healthiest nuts, proven to be beneficial in lo
wering cholesterol levels, as well as reducing the risk of heart disease and inflammation. To learn more about the benefits of walnuts, click here. And Pecans have it all, besides being one of the most elegant, versatile and rich tasting nuts you can eat, they offer up a number of health benefits that’s very impressive, according to this link here from the happynutritionist.com. Please note that the original recipe calls for regular paprika, I only had smoked paprika, which created a light, pleasant, smokey taste. Please enjoy!
For more appetizer recipes with nuts, click here.
- 3 tbsp. sugar
- 1 tsp. smoked paprika
- 1 tsp. ground cinnamon
- ½ tsp. ground cumin
- Pinch of clove
- 1 large egg white
- ½ lb. walnut halves (1/2 cup)
- ½ lb. pecan halves (1/2 cup)
Preheat oven to 350 degrees. Lightly oil a four sided pan, I like to use a 9×11 aluminum disposable pan. Pour spices, along with ¾ tsp. salt into a small bowl. Mix completely with a spoon. Whisk egg whites in a separate bowl until frothy, stir in nuts, coating completely. Add the spices, stirring again to coat completely. Spread mixture evenly into your pan. Bake stirring once or twice until dry and well toasted, about 30 minutes (depending on your oven it may take longer). Loosen nuts from pan then cool completely. These nuts will keep in an airtight container at room temperature for up to one week.
Makes: 4 cups
Total time: 60 minutes
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November 30th, 2009 at 1:27 am
I read a few topics. I respect your work and added blog to favorites.
December 14th, 2011 at 9:01 pm
How can a recipe be posted without weighing and measuring the main ingredient? Do you go with 1/2# nuts or 1/2 C. nuts. Try measuring out a 1/2# of nuts.