Name: Sweet and Spicy Party Nuts
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup pecan halves; 1 cup whole almonds; ¾ cup pumpkin seeds (pepitas); 2½ tbsp real maple syrup; ½ tbsp butter; ⅛-¼ tsp cayenne pepper, to taste; Sea salt, to taste

Jump to Recipe Print Recipe

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

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.

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.

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 Party Nuts

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5

Cook Time: 25

Total Time: 30

Course: Appetizer, Snack

Cuisine: American

Servings: 1/2 cups +

Author: Pam - For the Love of Cooking / Original by Cookie & Kate

Equipment

Baking Sheet

Ingredients

1 cup pecan halves
1 cup whole almonds
¾ cup pumpkin seeds (pepitas)
2½ 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.