Sweet and Spicy Nuts

We’ve adapted this tasty treat from Sunset Holiday Entertaining, 2001. We often have only pecans and almonds on our shelf, and this simple combination still brings raves, “Where did you buy these?” or “I want the recipe!” If you don’t have time to roast them in the oven or if you don’t have 5 cups of nuts or all the spices, just cut the recipe down to what you have available and stir the ingredients over medium high heat in a skillet, stirring constantly.

Prep and cook time: approximately 60 minutes (or much less if you cook them on the stove)

Note: Instead of fresh herbs, you can use dried ones (1/2 teaspoon of each).

Makes: 5 cups

Sweet and Spicy NutsSweet and Spicy Nuts Ingredients:

red-dot 1 ½ cups almonds

red-dot 1 ½ cups walnut halves

red-dot 1 cup pecan halves

red-dot 1 cup hazelnuts

red-dot ½ cup maple syrup

red-dot 2 T brown sugar

red-dot ¼ teaspoon cayenne

red-dot 1 ½ teaspoons chopped fresh oregano leaves

red-dot 1 ½ teaspoons chopped fresh sage leaves

red-dot 1 ½ teaspoons chopped fresh rosemary leaves

red-dot 1 ½ teaspoons chopped fresh savory leaves

red-dot 1 ½ teaspoons chopped fresh marjoram leaves

red-dot 3 tablespoons olive oil

red-dot About 1 teaspoon kosher or sea salt

Optional: sweetened dried cranberries


Mix all nuts, spices, oil, maple syrup, and brown sugar in a 10 by 15-inch rimmed pan covered in tin foil to make cleanup easy. Sprinkle nuts with 1 teaspoon salt.

Bake in 300 oven, stirring every 15 minutes until all the liquid is evaporated and nuts are golden, about 45 minutes. Add sweetened cranberries towards the end of the process so that they don’t get too crispy. More raves!

Let cool. Taste and add more salt if desired.

Store airtight at room temperature for up to 3 days. Bets they won’t last that long! Freeze up to 1 month.