Sweet & Spiced Nuts


These roasted nuts are an easy, satisfying, homemade treat. I quadrupled the recipe to make enough for 20 gift baskets, but a little batch would be just the right snack for anytime through this season. They aren’t aggressively salty, spicy, or sweet, but this allows for the other spices to come through as well. The cocoa is especially nice and I always love chocolate and chilies together. Try a batch and put a bowl of them out at your next gathering or nosh on them while you make dinner or read. They’ll disappear quicker than you think.


Sweet & Spiced Nuts
Adapted from Healthy Green Kitchen

4 cups raw nuts and/or seeds (I used a mix of almonds, peanuts, cashews, pumpkin seeds, hazelnuts, and brazil nuts)
2 Tbs sugar
1 tsp cocoa powder
1/2 tsp salt
1/2 tsp cayenne
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp smoked paprika
2 Tbs butter


Preheat oven to 325 degrees. Melt the butter in a small bowl in the microwave and then mix in the sugar, cocoa, salt, cayenne, cinnamon, ginger, and paprika. Put all the nuts in a large bowl and cover with the spiced butter mixture. Stir very well to coat all the nuts. Pour the coated nuts onto the sheet pan and roast for 20 minutes, stirring half way through. Watch that they do not burn. Remove from the oven and allow to cool.



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