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
Reviews
These nuts have a kick! Deliciously sweet and spicy. Too much heat for me, but my family enjoyed them.
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.
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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.
I find these to be quite addicting, but DH did not like the spiciness of them.
Very easy to make and tasty!
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.
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
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