Chile-Spiced Sugared Nuts

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 30 Minutes


2 large egg whites
1 tablespoon water
1 2/3 cups (1/2 lb.) pecan halves
1 2/3 cups (1/2 lb.) whole natural almonds
1 1/2 cups sugar
2 tablespoons ground cinnamon
2 teaspoons salt
1 1/2 teaspoons chipotle chile powder or other chile powder


Beat egg whites and water in a bowl until blended. Add nuts to egg whites, stirring to coat; drain in a colander.

Combine sugar and next 3 ingredients in another bowl. Add nuts, in batches, to spiced sugar, shaking bowl to coat nuts. Transfer nuts with a slotted spoon to a large rimmed baking sheet lined with parchment paper, spreading nuts into a single layer.

Bake at 300° for 30 minutes or until coating is crisp, stirring after 25 minutes. Cool completely. Break big clusters apart. Store in airtight containers.

Christmas with Southern Living 2008,

Oxmoor House

May 2008
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