Spiced Nuts

22 servings Prep: 15 m Cook: 45 m Total: 1 h 5 m Beginner
These spiced nuts with chili powder, cumin, and cayenne are wonderful for entertaining or just plain snacking. You can use any nuts such as pecans, walnuts or almonds. If using almonds, blanch the nuts first.

Ingredients

  • 1 egg white
  • 1 tbsp water
  • 2 cups whole nuts (if using almonds, blanch the nuts)
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp red pepper or cayenne
  • 1/4 tsp salt
  • vegetable spray

Step-by-Step Instructions

  1. Allow egg to sit on counter to reach room temperature prior to beginning. Preheat oven to 275 degrees.
  2. Separate yolk from egg and beat egg white and water in medium bowl until foamy.
  3. Add nuts, folding gently to coat in mixture.
  4. Thoroughly combine chili powder, cumin, red pepper, and salt.
  5. Add to nut mixture, folding well to coat evenly.
  6. Spray baking sheet with cooking spray. Spread nut mixture in a single layer onto the baking sheet.
  7. Bake for 45 minutes. Transfer nuts to wax paper and allow to cool.
  8. Break nuts apart and store in an air-tight container.

Common Problems and Solutions

Q: Why are my nuts sticky instead of crispy?

A: Make sure the egg white is beaten until foamy (not stiff peaks) and spread the nuts in a single layer on the baking sheet. Crowding causes steaming instead of roasting. Also ensure they cool completely on wax paper before storing.

Q: Can I make these ahead of time?

A: Absolutely! These spiced nuts actually get better after a day or two as the flavors develop. Store them in an air-tight container at room temperature for up to 2 weeks, or freeze for up to 3 months.

Tips and Techniques

For extra crispy nuts, let them cool completely on the baking sheet before breaking apart—this helps the coating set properly. You can also double the spice mixture if you like them extra zippy, though taste as you go since the cayenne heat builds.

Ingredient Substitutions

  • pecans: cashews, peanuts, or mixed nuts
  • chili powder: smoked paprika
  • egg white: 2 tablespoons aquafaba (chickpea liquid)

Equipment Needed

  • baking sheet
  • mixing bowls
  • wax paper