Spiced Nuts

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Elevate your next co*cktail hour with these caramelized spiced nuts. They make a great gift, too!

The balance of salty, sweet, and spicy flavors makes these spiced nuts hard to resist. The recipe is adapted from restaurateur Danny Meyer’s co*cktail and bar fare book, Mix Shake Stir, and it is based on the nut mix served at the bar at Gramercy Tavern, one of Meyer’s most beloved NYC restaurants. I’ve made a few changes to the original recipe to make it more accessible to home cooks, using ingredients that are easy to find or in your pantry already. The result is a delicious and easy-to-make snack that’s perfect for serving with co*cktails or gifting during the holidays.

What You’ll Need To Make Spiced Nuts

Step-by-Step Instructions

Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. In a large bowl, combine the brown sugar, salt, cinnamon, cayenne pepper (if using), ginger, nutmeg, water, and corn syrup.

Mix until evenly combined.

Add the nuts and toss with spice mixture until evenly coated.

Transfer the nuts to the prepared baking sheet and arrange in a single layer, making sure the syrupy spice mixture is evenly distributed.

Bake for 35 to 40 minutes, stirring once halfway through, until the nuts are caramelized and lightly toasted. (To check for doneness, take a few nuts out of the oven and set them on a cool surface for a few minutes; if done, they will be dry to the touch.)

Carefully slide or lift the parchment and nuts off of the hot baking sheet and onto a countertop; let cool completely.

Break up the nuts with your hands. Store in an airtight container in a cool, dark place for up to one week.

Metric Cup Measures

Adapted from Mix Shake Stir by Danny Meyer

Elevate your next co*cktail hour with these caramelized spiced nuts. They make a great gift, too!

Servings: 3½ cups

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Ingredients

¼ cup (packed) dark brown sugar
1 scant teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper (optional)
2 tablespoons water
1 tablespoon light corn syrup
3½ cups raw unsalted nuts (I use equal parts cashews and pecans, but you can use any combination of cashews, pecans, and almonds)

Instructions

Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
In a large bowl, mix the sugar, salt, cinnamon, ginger, nutmeg, cayenne pepper (if using), water, and corn syrup. Add the nuts and toss with spice mixture until evenly coated. Transfer the nuts to the prepared baking sheet and arrange in a single layer, making sure the syrupy spice mixture is evenly distributed. Bake for 35 to 45 minutes, stirring once halfway through, until the nuts are caramelized and lightly toasted. (To check for doneness, take a few nuts out of the oven and set them on a cool surface for a few minutes; if done, they will be dry to the touch.) Carefully slide or lift the parchment and nuts off of the hot baking sheet and onto a countertop; let cool completely. Break up the nuts with your hands. Store in an airtight container in a cool, dark place for up to one week.

Nutrition Information

Per serving (14 servings)
Serving size: 1/4 cup
Calories: 215
Fat: 18 g
Saturated fat: 3 g
Carbohydrates: 11 g
Sugar: 5 g
Fiber: 2 g
Protein: 6 g
Sodium: 92 mg
Cholesterol: 0 mg

Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Appetizers
Dairy-Free
Gluten-Free Adaptable
Holidays
Make-Ahead
Snacks
Vegetarian

Comments

My came out with great flavor but they all remained sticky. After they cooled, I broke them up as best I could but they stayed stuck together and would not be loose in the container or bowl. Should I have baked them longer? I did 40 minutes.
- — Sabrina on August 2, 2024
- Reply
- Hi Sabrina, sorry to hear the texture was not quite right. Yes, it sounds like they were a little underdone. If you try them again, leave them in for a couple extra minutes and test a few for doneness (take a couple off the baking sheet and let them cool for a few minutes. If they’re done, they’ll be dry to the touch).
  — Jenn Segal on August 2, 2024
  Reply
I’ve always used egg white for that “crunch” in my spiced nuts, though gotta admit, they don’t look too pretty. These ones are way prettier (love that gloss!) and have this fantastic texture — really crisp with just a hint of chewiness. Absolutely delicious!
- — Nicole on December 20, 2023
- Reply
Hi! I need substitution for corn syrup, because it isn’t available here. What does this ingredient do, what is the purpose of using it? Thanks in advance.
- — András Király on December 18, 2023
- Reply
See Also
Union Square Cafe Rosemary Nuts - Once Upon a Chef
- This recipe really relies on the corn syrup to help with the texture and there’s not a great substitute for it. Instead, I’d go with these nuts, which are ridiculously good!
  — Jenn on December 20, 2023
  Reply
Can I sub honey or agave for corn syrup
- — Jacquie on December 17, 2023
- Reply
- Unfortunately, that won’t work here — sorry!
  — Jenn on December 19, 2023
  Reply
Way too much cumin. Maybe our cumin is more pungent than normal but we made these last year and only one of us could eat them. This year, we used about 1/16 the amount of cumin and it’s just barely there but more than enough. Note: we really like cumin and use it a lot.
- — Andy on December 11, 2023
- Reply
- Hi Andy, You’re not the first to mention the cumin being overpowering. I retested them without the cumin and they are delicious, so the recipe has been updated. Thank you for your feedback!
  — Jenn on December 18, 2023
  Reply
The recipe sounds great as almost all of yours do! I haven’t made this yet because I need to know the nutritional values, please. They’re usually posted at the bottom of the recipe, but not in this case. Would love your help. Thanks for this & all the other awesome food ideas & comments you provide!
- — S. Lee on September 16, 2023
- Reply
- I just added them. Hope you enjoy!
  — Jenn on September 18, 2023
  Reply
So, so good! I handed these to a friend and he couldn’t stop eating them and then turned to me and said that they were so good and asked how I made them! Making them again in the same week. Such a great balance of flavors and the cayenne pepper definitely adds another level to these. Such a great snack to have around the house or while running errands or attending ball games. Can you tell how much I love this recipe yet?!
- — Felishia on June 20, 2023
- Reply
Perfect snack…Delicious and so very easy….not too spicey and not too sweet…everyone loved them. I’ll make them often.
- — Leanne McKinley on January 29, 2023
- Reply
These are excellent and so quick and easy to make. I left out the cayenne because I was taking them to a party. Everyone seemed to love them.
- — Joan on December 31, 2022
- Reply
very tasty and easy to make, but not sure why Cumin is in the mix. it kind of spoils the whole thing.
- — Karen on December 21, 2022
- Reply
- Hi Karen, That seems to be the consensus, so I’ve updated the recipe to exclude the cumin. I appreciate the feedback!
  — Jenn on December 19, 2023
  Reply
Are you starting with raw nuts?
- — Ruth on December 20, 2022
- Reply
- Yep!
  — Jenn on December 22, 2022
  Reply
Can I substitute maple syrup for corn syrup?
- — Staci on December 19, 2022
- Reply
- Unfortunately, that won’t work here — sorry!
  — Jenn on December 20, 2022
  Reply

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Spiced Nuts - Once Upon a Chef (2024)