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Spiced Nuts
Recipe Summary
Yield: Makes 2 1/2 cups
Ingredients
Ingredient Checklist
1 large egg white
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1 3/4 teaspoons cayenne pepper
2 1/2 cups pecan halves, or assorted nuts, such as cashews, walnuts, or almonds
Cook's Notes
When the egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl.
Gallery
Spiced Nuts
Recipe Summary
Yield: Makes 2 1/2 cups
Gallery
Spiced Nuts
Spiced Nuts
Spiced Nuts
Recipe Summary
Yield: Makes 2 1/2 cups
Recipe Summary
Yield: Makes 2 1/2 cups
Yield: Makes 2 1/2 cups
Makes 2 1/2 cups
Ingredients
Ingredients
- 1 large egg white
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1 3/4 teaspoons cayenne pepper
- 2 1/2 cups pecan halves, or assorted nuts, such as cashews, walnuts, or almonds
Directions
Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.
Cook's Notes
When the egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl.
Cook’s Notes
When the egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl.
Reviews (18)
Add Rating & Review
594 Ratings
5 star values:
88
4 star values:
89
3 star values:
258
2 star values:
114
1 star values:
45
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Reviews (18)
Add Rating & Review
594 Ratings
5 star values:
88
4 star values:
89
3 star values:
258
2 star values:
114
1 star values:
45
Add Rating & Review
594 Ratings
5 star values:
88
4 star values:
89
3 star values:
258
2 star values:
114
1 star values:
45
594 Ratings
5 star values:
88
4 star values:
89
3 star values:
258
2 star values:
114
1 star values:
45
594 Ratings
5 star values:
88
4 star values:
89
3 star values:
258
2 star values:
114
1 star values:
45
- 5 star values:
- 88
- 4 star values:
- 89
- 3 star values:
- 258
- 2 star values:
- 114
- 1 star values:
- 45
Martha Stewart Member
Rating: 5 stars
07/03/2019
I have been using this recipe for some time. The last year we switched to veto lifestyle and I use onkfruit sugar to replace the real sugar and use almonds and macadamia nuts, works beautifully. A great way to break up the monotony of keto meals.
Martha Stewart Member
Rating: 4 stars
12/18/2018
Gave these away for gifts to co-workers and they were a big hit.
Egg mix was enough to take care of a full three cups of nuts.
Taste the spice mix before use. I had a particularly hot jar of cayenne. I left it out, tasted mix, and added incrementally.
Also, I tested taste of nuts after first bake and added a tad more salt.
I really like that spice mix!
Martha Stewart Member
Rating: 5 stars
12/29/2016
I've been making these nuts for years, thanks to Martha! They are outstanding. I prefer the egg white method over frying. I do usually cut back on the cayenne. I also cook one type of nut at a time, as I've found that almonds take a bit longer to cook to my liking than do the pecans and walnuts.
Martha Stewart Member
Rating: Unrated
12/10/2013
This is a fine basic recipe. Mix and match spices to your own taste. The only thing I would do differently is to toast the nuts before you use them in this recipe. I've made it with raw nuts and toasted and they're so much more flavorful when toasted. Plus, the toasted nuts are more crunchy, which I prefer. The raw ones can be a bit soft, which just isn't as satisfying!
Martha Stewart Member
Rating: 5 stars
12/23/2012
I made these nuts to serve at my wedding reception. They were a hit! Everyone loved my nuts!! I gave credit where credit was due and told my guests they were actually enjoying Martha's nuts and we all agreed that Martha has the best nuts around!! Adjust spices as needed! These are nuts you'll want to be popping in your mouth all day long.
Martha Stewart Member
Rating: Unrated
12/15/2012
I eliminated the cumin (personal taste), substituted brown sugar, reduced the amount of cayenne to 1/2 tsp; then use the microwave rather than regular oven. Start with 3 minutes and gradually increase until done. They should lose the shine when finished. I have always received rave reviews from friends as I gift them constantly. It's a great way to use up varieties of nuts.
Martha Stewart Member
Rating: Unrated
12/14/2012
I have to amend what I wrote yesterday. It is necessary to take them out, stir and put back in because that is what sets the egg whites. When I only baked them once, they were still sticky, and I had to put them back in. In order not to burn them, I think I will bake them for 10 minutes, take them out, stir, and bake again for 10 minutes.
Martha Stewart Member
Rating: Unrated
12/13/2012
Thanks lal.
Also did you use that much cayenne pepper, as everyone else is saying that this is too much?
And I have a fan forced oven, does the time and temperature in the recipe change??
Thank you
Martha Stewart Member
Rating: Unrated
12/13/2012
The first time I made them, I left them in my 300 degree oven, for 15 minutes, took them out and stirred and put them in again for 5 minutes. They tasted a bit overdone, so the second time I left them in for 17 minutes and then took them out and let them cool. That worked better and they tasted just right.
Martha Stewart Member
Rating: Unrated
12/07/2012
no it means that after the first 15 min you separate the nuts by stirring them up, then put them back in at a lower temperature for an additional 10 min. it doesn't matter what nuts you use or whether they are all the same. so far i have only ever used almonds and every time they were fabulous!
Martha Stewart Member
Rating: Unrated
12/01/2012
Hi
Sorry I am a bit confused by the directions. So if I am using using pecans plus other nuts, then I bake the pecans for only 15minutes and remove while I let the other nuts roast for longer??
Thank you
Martha Stewart Member
Rating: Unrated
09/09/2011
I made this for a work party and my co-workers raved over it. Everybody asked me for the recipe.
I did reduce the amount of cayenne to a bit less than one teaspoon, and I would suggest people making it for a large crowd do the same. But I am eager to try it as it is written for me and my spicy food-loving friends.
Martha Stewart Member
Rating: Unrated
09/07/2010
I prefer Martha's other Spiced Nuts and Seeds recipe. http://www.wholeliving.com/photogallery/savory-snacks-under-200#slide_3
Martha Stewart Member
Rating: Unrated
09/01/2010
Delicious recipe, though 1 3/4 teaspoons cayenne pepper is A LOT! I used 1 1/4 teaspoons and it was plenty spicy. Would use even less if I were making the recipe for people sensitive to spicy foods. I don't think one egg white was too much at all, as one reviewer thought, and I certainly wouldn't alter the amount of any of the other ingredients, aside from the cayenne.
Martha Stewart Member
Rating: Unrated
12/19/2009
I think that one egg white is way too much - I'm going to try doubling the amount of nuts.
Martha Stewart Member
Rating: Unrated
01/08/2009
These are my favorite spiced nuts! You can alter how spicy they are by choosing different types of cayenne pepper. Watch for the scoville unit count - it usually ranges between 30,000 to 50,000, although I've seen higher. This Christmas I didn't check the count and got milder cayenne... they were still good, but not spicy.
Martha Stewart Member
Rating: Unrated
12/15/2008
I'm not sure if I took a wrong turn here... but I followed the recipe exactly and I can even eat these. They are so incredibly spicy!!
Martha Stewart Member
Rating: Unrated
01/06/2008
Excellent hostess gift presented in fancy box or dish. Always a hit!
Martha Stewart Member
Rating: 5 stars
07/03/2019
I have been using this recipe for some time. The last year we switched to veto lifestyle and I use onkfruit sugar to replace the real sugar and use almonds and macadamia nuts, works beautifully. A great way to break up the monotony of keto meals.
Rating: 5 stars
Rating: 4 stars
12/18/2018
Gave these away for gifts to co-workers and they were a big hit.
Egg mix was enough to take care of a full three cups of nuts.
Taste the spice mix before use. I had a particularly hot jar of cayenne. I left it out, tasted mix, and added incrementally.
Also, I tested taste of nuts after first bake and added a tad more salt.
I really like that spice mix!
Rating: 4 stars
Rating: 5 stars
12/29/2016
I've been making these nuts for years, thanks to Martha! They are outstanding. I prefer the egg white method over frying. I do usually cut back on the cayenne. I also cook one type of nut at a time, as I've found that almonds take a bit longer to cook to my liking than do the pecans and walnuts.
Rating: Unrated
12/10/2013
This is a fine basic recipe. Mix and match spices to your own taste. The only thing I would do differently is to toast the nuts before you use them in this recipe. I've made it with raw nuts and toasted and they're so much more flavorful when toasted. Plus, the toasted nuts are more crunchy, which I prefer. The raw ones can be a bit soft, which just isn't as satisfying!
Rating: Unrated
Rating: 5 stars
12/23/2012
I made these nuts to serve at my wedding reception. They were a hit! Everyone loved my nuts!! I gave credit where credit was due and told my guests they were actually enjoying Martha's nuts and we all agreed that Martha has the best nuts around!! Adjust spices as needed! These are nuts you'll want to be popping in your mouth all day long.
Rating: Unrated
12/15/2012
I eliminated the cumin (personal taste), substituted brown sugar, reduced the amount of cayenne to 1/2 tsp; then use the microwave rather than regular oven. Start with 3 minutes and gradually increase until done. They should lose the shine when finished. I have always received rave reviews from friends as I gift them constantly. It's a great way to use up varieties of nuts.
Rating: Unrated
12/14/2012
I have to amend what I wrote yesterday. It is necessary to take them out, stir and put back in because that is what sets the egg whites. When I only baked them once, they were still sticky, and I had to put them back in. In order not to burn them, I think I will bake them for 10 minutes, take them out, stir, and bake again for 10 minutes.
Rating: Unrated
12/13/2012
Thanks lal.
Also did you use that much cayenne pepper, as everyone else is saying that this is too much?
And I have a fan forced oven, does the time and temperature in the recipe change??
Thank you
The first time I made them, I left them in my 300 degree oven, for 15 minutes, took them out and stirred and put them in again for 5 minutes. They tasted a bit overdone, so the second time I left them in for 17 minutes and then took them out and let them cool. That worked better and they tasted just right.
Rating: Unrated
12/07/2012
no it means that after the first 15 min you separate the nuts by stirring them up, then put them back in at a lower temperature for an additional 10 min. it doesn't matter what nuts you use or whether they are all the same. so far i have only ever used almonds and every time they were fabulous!
Rating: Unrated
12/01/2012
Hi
Sorry I am a bit confused by the directions. So if I am using using pecans plus other nuts, then I bake the pecans for only 15minutes and remove while I let the other nuts roast for longer??
Thank you
Rating: Unrated
09/09/2011
I made this for a work party and my co-workers raved over it. Everybody asked me for the recipe.
I did reduce the amount of cayenne to a bit less than one teaspoon, and I would suggest people making it for a large crowd do the same. But I am eager to try it as it is written for me and my spicy food-loving friends.
Rating: Unrated
09/07/2010
I prefer Martha's other Spiced Nuts and Seeds recipe. http://www.wholeliving.com/photogallery/savory-snacks-under-200#slide_3
Rating: Unrated
09/01/2010
Delicious recipe, though 1 3/4 teaspoons cayenne pepper is A LOT! I used 1 1/4 teaspoons and it was plenty spicy. Would use even less if I were making the recipe for people sensitive to spicy foods. I don't think one egg white was too much at all, as one reviewer thought, and I certainly wouldn't alter the amount of any of the other ingredients, aside from the cayenne.
Rating: Unrated
12/19/2009
I think that one egg white is way too much - I'm going to try doubling the amount of nuts.
Rating: Unrated
01/08/2009
These are my favorite spiced nuts! You can alter how spicy they are by choosing different types of cayenne pepper. Watch for the scoville unit count - it usually ranges between 30,000 to 50,000, although I've seen higher. This Christmas I didn't check the count and got milder cayenne... they were still good, but not spicy.
Rating: Unrated
12/15/2008
I'm not sure if I took a wrong turn here... but I followed the recipe exactly and I can even eat these. They are so incredibly spicy!!
Rating: Unrated
01/06/2008
Excellent hostess gift presented in fancy box or dish. Always a hit!
All Reviews for Spiced Nuts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Spiced Nuts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
