Chipotle chili powder makes them naughty, white and dark brown sugars make them nice, coarse salt and cinnamon make them awesome. Coat your favorite craggy nut with this combo for an addictive holiday treat that also makes a great gift.
My house smells ah-mazing. It’s that time of year – cooking and baking and baking and cooking. I made my first batch (this year) of these spiced nuts a few weeks ago for a holiday dessert spread I put together for a local event put on by a friend of mine. A steady stream of ladies made their way to the sweets table and casually grabbed a single nut as they passed by. One by one, predictably, they would come to a halt a few steps away, turn and come back for more. At least one person admitted to stashing a serving in her purse to take to her husband. Or was it her “husband”? I’m not judging. There is no shame in seconds. And nothing makes me happier than someone wanting more of something I’ve made.
I can quit anytime.
These sweet/salty/spicy nuts get distributed around our neighborhood and to the teachers at my kids’ school every year around Christmas. I also try to keep a few bags with me when I’m out and about to give to people I see on a regular basis like the parking garage attendant at my gym or my favorite grocery store cashier. I’ll go through about 10 pounds before it’s all over. And of course I personally test each batch to make sure it strikes the perfect balance of flavors and crunch. Quality control. Yeah…
The recipe is adapted from Smitten Kitchen who adapted it from Elizabeth Karmel. I cut the sugar from 1 cup to 3/4 cup and I use chipotle chili powder (because I’m a Texan, I guess) rather than hot smoked paprika (Deb’s choice) or cayenne (Elizabeth’s choice). I’ve tried all three and each one provides a nice little kick that you can adjust to your taste. Cayenne is heat, major heat, but does not contribute much flavor. Chipotle chili powder and hot smoked paprika both have a smoky flavor that adds a little interest and a lingering heat that you feel after the sweet and salty subside.
In years past I’ve made equal amounts of pecans and walnuts and mixed them together but my household decided this year that we all prefer the pecans. Both work beautifully as they are covered with lots of nooks and crannies for the sugar and spice mixture to hide.
Gift Ideas
Party favor, hostess gift, holiday treat – these nuts do it all.
Place 1 1/2 – 2 cups of Naughty and Nice Spiced Nuts in a festive food-safe cellophane bag and secure with a twist tie. Add a personalized gift tag and finish with decorative ribbon.
Fill a glass jar with Naughty and Nice Spiced Nuts and tie a simple bow with holiday-worthy ribbon.
Make it a bigger gift:
- Give your hostess a handmade ceramic bowl and a filled jar for a snack she put out at the party or save for later
- Attach a beautiful ornament to the bag for a keepsake that will be enjoyed for years to come
- Add a jar or bag to a holiday food basket
What is your signature homemade holiday treat? Leave a comment below; I’d love to hear from you. And don’t forget to subscribe to my newsletter and be the first to see new posts!
Naughty and Nice Spiced Nuts
Chipotle chili powder makes them naughty, white and dark brown sugars make them nice, coarse salt and cinnamon make them awesome. Coat your favorite craggy nut with this combo for an addictive holiday treat that also makes a great gift.
Adapted from Smitten Kitchen who adapted it from Elizabeth Karmel
Ingredients
- 1/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 generous teaspoon kosher salt
- 1/4 teaspoon chipotle chili powder
- 1 egg white
- 1 tablespoon water
- 1 pound pecan or walnut halves
Instructions
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Preheat oven to 300º with the oven rack in the middle position. Line a baking sheet with parchment paper or a silicon baking mat. In a medium bowl, combine the sugars, cinnamon, salt and chili powder and mix until no lumps remain. You may need to use your fingers to break up all of the brown sugar. Set the mixture aside.
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In a separate bowl large enough to toss the nuts, beat the egg white with 1 tablespoon water until frothy. Add the nuts and stir to coat evenly. Sprinkle all of the sugar mixture over the nuts and fold a few times until evenly coated. (I find a rubber spatula is more useful than a spoon for this.) Spread the nuts in a single layer on the prepared baking sheet. Bake for 30 minutes, stirring at least once halfway through. Let cool completely, breaking up any nuts that stick together.
Recipe Notes
To substitute hot smoked paprika for the chipotle chili powder, use 1/4 teaspoon. To substitute cayenne, use about 1/8 teaspoon.
I stir the nuts at the 15 minute mark, 20 minute mark and again at the 25 minute mark. I find they bake and dry out more evenly but it could be my oven.
The nuts can be stored in an air tight container for about a week. Do not store until completely cooled.
***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.
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