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Sweet and Spicy Roasted Party Nuts

Sweet and spicy roasted party nuts are a tasty & addictive snack–perfect for serving during the holiday season!  

Sweet and Spicy Roasted Party Nuts

I found a recipe on Cookie and Kate for these sweet and spicy roasted party nuts that are sweetened with maple syrup and made spicy thanks to cayenne pepper. Roasting the nuts in the oven makes this recipe really easy to make and your house will smell terrific too. These tasty roasted nuts are terrific on their own but I also really love them on salads too.

Sweet and Spicy Roasted Party Nuts

How to Make Sweet and Spicy Roasted Party Nuts

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Combine the maple syrup, butter, and cayenne pepper together in a small ramekin until well combined.

Spread the nuts and pumpkin seeds on the baking sheet then drizzle with the maple syrup mixture and toss to coat until evenly coated. Spread the nuts & seeds in a single layer.  Side Note: The maple syrup mixture will pool on the bottom but that’s okay. 

Roast for 20-25 minutes, stirring halfway through cooking time, until deeply golden brown.  Side Note: The maple syrup coating will be a little sticky right out of the oven, but will harden as the nuts & seeds cool.

Remove the baking sheet from the oven and stir the nuts and seeds one more time, spreading them into an even layer across the pan. Season the with sea salt, to taste. Let them cool down for about 10 minutes.

Sweet and Spicy Roasted Party Nuts

Let the nut mixture cool completely on the baking sheet. These nuts & seeds will keep for up to 2 months in a sealed bag at room temperature. Enjoy.

Sweet and Spicy Roasted Party Nuts

Sweet and Spicy Roasted Party Nuts

Sweet and Spicy Party Nuts

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 2 1/2 cups +
Author: Pam - For the Love of Cooking / Original by Cookie & Kate

Equipment

Ingredients

  • 1 cup pecan halves
  • 1 cup whole almonds
  • ¾ cup pumpkin seeds (pepitas)
  • tbsp real maple syrup
  • ½ tbsp butter
  • ⅛-¼ tsp cayenne pepper, to taste
  • Sea salt, to taste

Instructions

  • Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. 
  • Combine the maple syrup, butter, and cayenne pepper together in a small ramekin until well combined.
  • Spread the nuts and pumpkin seeds on the baking sheet then drizzle with the maple syrup mixture and toss to coat until evenly coated. Spread the nuts & seeds in a single layer.  Side Note: The maple syrup mixture will pool on the bottom but that's okay. 
  • Roast for 20-25 minutes, stirring halfway through cooking time, until deeply golden brown.  Side Note: The maple syrup coating will be a little sticky right out of the oven, but will harden as the nuts & seeds cool.
  • Remove the baking sheet from the oven and stir the nuts and seeds one more time, spreading them into an even layer across the pan. Season the with sea salt, to taste. Let them cool down for about 10 minutes.
  • Let the nut mixture cool completely on the baking sheet. These nuts & seeds will keep for up to 2 months in a sealed bag at room temperature. Enjoy. 
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