Recipe by Chef John
"I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots."
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untoasted walnut halves
untoasted pecan halves
unsalted, dry roasted almonds
unsalted, dry roasted cashews
freshly ground black pepper
OMG, these are delicious and they're not even cold yet! I followed the recipe exactly, but have had to really watch them in my fan oven! I had to pull them out well before the first ten minutes was up because they were threatening to burn, so turned the oven down (to 125 degrees C) for the final six minutes. I would recommend that, if you have a fan oven, lower the heat proportionately. And watch them closely whatever oven you're using! I would also suggest that you take them off the foil whilst they're still warm and sticky. Seems to me they'd be murder to break off if they were left on the foil to get cold.
For my taste, they're not quite spicy enough (although they may become more spicy when they're cold)! I think there's plenty of cumin, but next time I think I'll heap the quarter teaspoon of cayenne pepper and use a little less sugar - perhaps 3/4 of the half cup. That's just me though - I love spicy but am not so keen on too sweet!
Otherwise, these come highly recommended by me! Thank you so much for sharing, Chef John!
I don't know what I did wrong but we though these were disgusting. I made a batch for Christmas gifts and ended up throwing them all away. Sad.
These are delicious! I followed the recipe to the letter, except that I bought a big jug of deluxe mixed nuts that contained pecans, hazelnuts, almonds, cashews and Brazil nuts and measured out four cups of that since this recipe called for 1 cup of 4 different types of nuts. They turned out really well, and are so easy to make. I'm giving them as gifts and will have to make at least another batch, if not more.
These nuts are really good. Next time I will add a little more cayenne pepper as I like them with a little more kick. However if giving these as a gift or serving them for friends the spice is just right.
P.S. If you have any kind of juvenile sense of humor, watch the video (I used to teach Jr. High, I can't help it).
DO NOT LET THESE COOL ON THE FOIL!! These nuts taste great, but the are really hard to get off if you let them cool on the foil, even if they are well separated. Parchment paper may also be the way to go, as another reviewer suggested.
Other than that, these are easy to make and tasty, so I'll probably make them again. I might reduce the salt next time and mix them with pretzels before serving
We loved these nuts. If you had problems breaking them up, try separating them a little more before they go back in for the last six minutes. As Chef John stated in his video, you could use any varieties of spices. Since cumin isn't my favorite, I used a specialty mix of Cajun spices gifted to me by my friend ~Lissa~. I might try adding the spices to the butter/sugar mixture to see if it will more evenly coat the nuts and then the salt at the end. These would make a very nice hostess gift as stated by other reviewers. I would also perhaps like some snipped rosemary added to these. Thanks for this recipe! Yum!
Love, love love these. Very addictive. I did change the prep a little as I couldn't see how the spices would evenly distribute if applied directly to the nuts, so I stirred them into the butter mixture before I put it on the nuts and mixed. I also made sure I loosened them from the foil and broke them apart while they were done and still warm. Have made several times and will make them again. Thanks for the post.
Excellent, easy & delicious treat! Making second batch for holidays (& may take some to the movies!) to share with friends. Recommend using Silpat type baking sheet liners- no problems with sticking & cleans up easily. Bought nuts in large bags at Costco, or could buy in bulk (if fresh?)- enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet, Salty, Spicy Party Nuts
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 163
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