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Sweet & Spicy Nuts

Hot and spicy with a hint of brown-sugar sweetness, these snacking nuts are simply sensational. You and your guests will not be able to stop munching! The quick-and-easy skillet recipe also makes a great stocking stuffer or last-minute holiday gift from the kitchen. —Patty Lok, Sherman Oaks, California
  • Total Time
    Prep: 25 min. + cooling
  • Makes
    2 cups


  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground chipotle powder
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons unsalted butter
  • 1 cup shelled walnuts
  • 1 cup pecan halves
  • 1/4 cup packed brown sugar
  • 1 tablespoon water
  • 1-1/2 teaspoons Worcestershire sauce
  • Dash Louisiana-style hot sauce


  • In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes.
  • Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container.
Nutrition Facts
1/3 cup: 321 calories, 30g fat (6g saturated fat), 15mg cholesterol, 218mg sodium, 14g carbohydrate (10g sugars, 3g fiber), 4g protein.

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Average Rating:
  • suefalk
    Sep 29, 2018

    These nuts have a kick! Deliciously sweet and spicy. Too much heat for me, but my family enjoyed them.

  • ckbray
    Jan 22, 2018

    This recipe was just alright. It is true that they are hard to stop eating but they are just okay. They are not very spicy at all (disappointing). The fat content has to be high with all the butter and and the fat of the nuts. I have a better recipe for candied pecans using an egg white coating so the spices will stick and they are baked in the oven at a very low temperature. Also the nuts are sticky after they are done and with my other recipe they are not sticky.

  • babajiji
    Mar 10, 2015

    No comment left

  • faith5613
    Dec 21, 2014

    Excellent recipe. I have been looking for a recipe that contains the sweet and the spicy element and does not use the egg white method. This is exactly what I was searching for. I leave out the chipotle powder and the chili powder (the cayenne is just enough spice for me) and add about 1/8 tsp, of cardomom. Thank you for the recipe.

  • Peggie0203
    Dec 16, 2014

    I find these to be quite addicting, but DH did not like the spiciness of them.

  • ConnieLB
    Feb 20, 2014

    Very easy to make and tasty!

  • Agirlonmission
    Dec 4, 2013

    I made this according to directions. I'm using it to add crunch to a large salad. Turned out perfect. I will make this again.

  • delowenstein
    May 31, 2013

    I had prepared this recipe and I think it's great! that is how I rated this recipe when I prepared it-I had made changes in the recipe: I omitted the chipotle powder and substituted smoky seasoning. I used 6 cups of shelled walnuts, 1-1/2 cups pecan halves OR almonds & substituted 1/4 cup maple syrup for the brown sugar!I baked the nuts at 250o F. for 25 to 30 minutes in a large roasting pan. This recipe, when adjusted, made almost 3 quarts! This is a wonderful recipe to use as an appetizer and knowing me, I'll turn back to using this recipe! Dawn E. Lowenstein

  • essentia
    Mar 31, 2013

    No comment left

  • gardengirlPA
    Mar 17, 2013

    No comment left