Spicy Spiced Nuts–our August Recipe Share

There are a lot of recipes out there for spiced nuts…all perfectly fine recipes. But there’s one that I have been carrying around and making for a few years that is really great: everyone loves them-they are sweet and spicy at the same time, and completely addictive.  I always give credit where it is due but unfortunately, I absolutely could not remember where it came from.

The other day I was thumbing through an hors d’ oeuvres cookbook and it jumped out at me…”Spicy  Almonds”, page 83,  in none other than, of course, Martha Stewart’s Hors d’Oeuvres  from 1984!!  I should have known it was hers.

So now I can attribute them to her every time someone asks for the recipe and here it is for our August Recipe Share.

Spiced Nuts à la Martha Stewart

2 cups whole almonds, preferably blanched (or any combination of nuts you like)

3 tablespoons peanut or canola oil

1/3 plus 1 tablespoon sugar

1 ½ teaspoons kosher salt

1 ½ teaspoons ground cumin

1 teaspoon red pepper flakes

In a medium sized stainless steel bowl, combine the 1 tablespoon sugar with the salt, cumin and pepper flakes.    Line a sheet pan with parchment or foil. Set both aside.

Heat oil in a large, heavy pan over medium high heat.  Stir in almonds to coat with oil.  Sprinkle the sugar evenly over the almonds, trying not to create clumps.  Shake pan and stir occasionally, until the sugar caramelizes (usually about 5-7 minutes, depending on your heat).  As soon as the sugar is a light amber brown color, carefully pour almonds into bowl of spices and toss immediately, until nuts are covered with spices.  Pour out onto lined sheet pan to cool.  (If you omit this step, you will have a large, lovely clump of spiced nuts!)

When completely cool, they can be stored at room temperature for 3-4 days.

Though, I can almost guarantee you they won’t last that long!!



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