Spiced Nuts
Mixed nuts roasted in butter, sugar, smoked paprika, cayenne and rosemary until crisp and fragrant.
Photograph credit: Spiced Nuts (6149930998) by Gavin Firkser from Canada · CC BY 2.0 · Wikimedia Commons
Spiced Nuts: Step by Step
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Heat the oven to 160°C / 320°F and line a tray. Mix the melted butter, sugar, salt, paprika and cayenne in a bowl.
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Toss the nuts in the mixture until coated. Spread in a single layer on the tray.
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Roast for 20 minutes, stirring twice, until fragrant and the coating has dried.
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Scatter with the rosemary and cool completely on the tray.
Related guide: Prep, cook and total time.
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What Can Go Wrong
- Spread the nuts in one layer.
- Stir twice.
- If your oven runs hot, check at 15 minutes.
- Let them cool completely.
A Little Background
Why do spiced nuts so often come out chewy? Because the coating is wet when it goes into the oven, and stays that way.
Mix the butter, sugar and spices in a bowl and toss the nuts through until each is coated, then spread them in a single layer on a lined tray. Nuts that touch steam each other and stay soft. Stir them twice during roasting. The coating pools in the gaps and burns without a stir.
Roast at 160°C / 320°F for 20 minutes, until the nuts smell toasty and the coating has dried to a glaze. If your oven runs hot, check at 15 minutes. Nuts burn quickly, and the difference between toasted and bitter is about 2 minutes.
Leave them to cool completely on the tray. They crisp up as they cool, and are soft and sticky until then. Break up any clumps, add the rosemary and a little extra salt if needed, and serve in a bowl. They keep in a jar for a week and make a good gift.
On the Table Alongside
Cold beer · Cheese board · Sparkling wine · Olives
Leftovers
Keeps in an airtight jar for 1 week.
Questions People Ask
How long does Spiced Nuts take to make?
5 minutes of preparation and 20 minutes of cooking, so at least 25 minutes. The method also needs time for cooling completely, which it does not time, so treat that as a minimum. The recipe serves 10.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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