• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Butter & Baggage logo

  • Home
  • Recipes
    • Appetizer Recipes
    • Bread Recipes
    • Breakfast and Brunch Recipes
      • Savory Breakfast Recipes
      • Sweet Breakfast Recipes
    • Main Dish Recipes
      • Easy Beef Recipes
      • Best Chicken Recipes
      • Tasty Pork Recipes
      • Seafood Recipes
      • Soup and Chili Recipes
      • Pasta Recipes
    • Salads & Sides
    • Dessert Recipes
      • Cakes Pies & Muffins
      • Cookie Recipes
      • Brownies & Bars
      • Fruit Desserts
    • Holiday Recipes
    • Seasonal Recipes
    • Techniques
  • Restaurants
    • Culinary Ventures
  • About
    • Barbara’s Bio
    • Privacy Policy
    • Accessibility Statement
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Recipes » Appetizer Recipes » Hot and Spicy Mixed Nuts

Hot and Spicy Mixed Nuts

Feb 20, 2014 · Leave a Comment

46shares
  • Share
  • Tweet
Mixed nuts in a bowl and skillet

Mixed nuts are always a great snack, savory and spicy make these even better.  Perfect for when friends stop by.

 

Mixed nuts in a skillet

I love seasoned nuts but not when they are sweet.  Most of the time, people add brown sugar, but I think that masks the wonderful flavor of the nuts themselves.  I want a seasoning that enhances, not detracts.  This combination is savory and spicy and a little addictive.  It calls for just a little butter to keep the coating on, not enough to make them greasy.  I tried it with almonds, pecans, cashews and walnuts. However, my walnuts were already chopped into pieces and the rest were whole.  This made the walnuts cook quicker than the rest so I would advise to use nuts about the same size.

Mixed nuts in a bowl

The Back in the Day Bakery Cookbook

Print

Hot and Spicy Mixed Nuts

Mixed nuts in a skillet

Mixed nuts are always a great snack, savory and spicy make these even better.  Perfect for when friends stop by.

  • Author: Back in the Day
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups 1x
  • Category: Appetizer
Scale

Ingredients

  • 1 tablespoon butter
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/2 cup cashews
  • 1/2 cup blanched whole almonds
  • 1/2 cup pecans
  • 1/2 cups walnuts
  • 1 teaspoon sea salt

Instructions

  1. Line a large baking sheet with parchment.
  2. Melt the butter in a medium skillet over low heat. Add the cumin, cayenne, cinnamon, and cloves and stir until fragrant, 2-3 minutes. Add the cashews, almonds, pecans, and walnuts, stirring until they are coated with the spiced butter mixture, then sauté until the nuts are toasted, 8-10 minutes.
  3. Remove the nuts from the heat and spread them evenly on the prepared baking sheet. Sprinkle with salt and let cool completely.

 

Appetizer Recipes, Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Recipe Rating




Primary Sidebar

Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen. Read More…

Sign up & get your FREE e-book of Easy Weeknight Dinners!

Queso Chicken

Footer

Explore breakfast bread chicken pasta dessert bars
Butter and Baggage

Sign up & get your FREE e-book of Easy Weeknight Dinners!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2021 Butter & Baggage
Branding & Customization by Grace + Vine Studios