Sweet-and-Hot Nuts


Spice up any combination of nuts with this sweet and spicy seasoning mix.

Prep Time:
15 mins
Cook Time:
2 hrs
Cool Time:
1 hr
Total Time:
3 hrs 15 mins


  • 1 cup whole cashews

  • 1 cup whole almonds, toasted*

  • 1 cup pecan halves, toasted*

  • 1 cup hazelnuts, toasted and skins removed*

  • ½ cup sugar

  • cup butter, melted

  • 1 teaspoon ground ginger

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • ¼ teaspoon cayenne pepper


  1. Place nuts in a 2- to 3 1/2-quart slow cooker. In a small bowl combine sugar, butter, ginger, salt, cinnamon, cloves, and cayenne pepper. Add nuts to slow cooker; toss to coat.

  2. Cover and cook on low-heat setting for 2 hours, stirring after 1 hour. Stir nuts again. Spread in a single layer on buttered foil; let cool for at least 1 hour. (Nuts may appear soft after cooking but will crisp upon cooling.) Store in a tightly covered container at room temperature for up to 3 weeks.

    Sweet Hot Nuts
    Scott Little

*To Toast Nuts:

Spread nuts in a single layer in a shallow baking pan. Bake in a 350°F oven for 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice. To remove the papery skin from hazelnuts, rub the nuts with a clean dish towel.

Nutrition Facts (per serving)

147 Calories
13g Fat
8g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 22
Calories 147
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 7mg 2%
Sodium 73mg 3%
Total Carbohydrate 8g 3%
Protein 3g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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