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Anybody have a good recipe for spiced nuts?

I want something that everybody likes and gobbles up for cocktails before dinner. Any ideas?

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  1. These are from Union Square Cafe in NYC. They are easy and just wonderful:


    1 1/4 lb assorted unsalted nuts

    2 T rosemary chopped

    1/2 t cayenne

    2 t dark brown sugar

    2 t koser salt

    1 T melted butter

    - Preheat over to 350

    - Toss nuts and spread them out on a cookie sheet – toast about 10 minutes

    - In a large bowl, combine other ingredients

    - Toss warm nuts with butter mixture and serve warm

    1 Reply
    1. re: Tom P

      I have been making these Union Square nuts since the cookbook came out several years ago. It is my "go to" and most requested to bring to tailgates and autumn outdoor parties. If you put them in a pottery serving bowl they travel well and stay warm for quite a while.

      1. I love the spiced nuts with sugared bacon that was in the New York Times a few months ago. The spices are a little different (cardomon (sp), cumin, a bit of cinnamon and allspice, a few others). The spices go perfectly with the bacon. People go wild for this.

        Here's the link: http://query.nytimes.com/gst/fullpage...

        1. This recipe for curried almonds is insanely easy and always a huge hit -- I've tried various curry powders and always go back to my favorite Chinese (mild but complex) curry powder (S&B).


          1 Reply
          1. re: Ruth Lafler

            i made curried cashews from the Joy of Cooking (i think) and these were also great!!

            Rosemary almonds...also good.

          2. Crunchy Vanilla Hazelnuts from a 2002 issue of Martha Stewart Living

            1. Stephan Pyles' Sweet & Spicy Pecans. I've made them several times and they're wonderful. http://seattletimes.nwsource.com/html...

              1. I'm made these several times and they are fabulous:


                1. I just made these for a Mardi Gras party, and they were divine! Not too sweet, just a hint of spice. They were completely devoured. Easy too, about 15 minutes of work total.

                  Cajun-spiced Pecans
                  Based on a recipe from Crescent City Cooking by Susan Spicer

                  1 c pecan halves
                  2 tbsp sugar
                  1/4 tsp kosher salt
                  1/4 tsp cayenne
                  1 tbsp butter
                  2 tsp Worcestershire sauce

                  Preheat oven to 325.

                  Mix pecans, sugar, salt, and cayenne together. In a medium skillet, melt butter over medium heat. Add the pecan mixture and Worcestershire sauce and toss to coat evenly. Spread the pecans on a baking sheet and bake for 7-10 min. Cool completely on the baking sheet, then loosen with a metal spatula (or better yet, use a nonstick baking sheet or a sheet of parchment paper, much easier to remove). Store in an airtight jar or else they'll get sticky.

                  1 Reply
                  1. re: Karen_Schaffer

                    Thanks everyone. So many good recipes. I think I will try several before choosing.

                  2. I made these to go on a salad, from Frank Stitt's book, and couldn't help myself from nibbling on them every morning while making my coffee, until they were all gone. I really liked the chopped rosemary in them.

                    Spiced Pecans

                    1. Got a crockpot? These practically cook themselves and they're very good:

                      Crockpot Sugared Pecans & Walnuts

                      1 pound Pecans or Walnut pieces
                      1/2 cup Unsalted butter - melted
                      1/2 cup Powdered sugar
                      1/4 tsp Allspice - ground
                      1/8 tsp Cloves - ground
                      1 1/2 tsp Cinnamon - ground
                      1/4 tsp Ginger - ground

                      - - Preheat crockpot on high for 15 minutes.
                      - - First, in preheated crockpot stir the walnuts (or pecans) and butter until
                      - - Add the powdered sugar, stirring to coat evenly.
                      - - Cover and slow-cook on high for 15 minutes.
                      - - Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally until the nuts are coated with a crisp glaze (should be about 2 hours.)
                      - - Transfer the nuts to a bowl.
                      - - In another small bowl, combine the spices and sift them over the nuts,
                      stirring to coat evenly.

                      - - Let cool before serving.