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Chile-Spiced Sugared Nuts

Chile-Spiced Sugared Nuts

Oxmoor House MAY 2008

  • Yield: about 6 cups
  • Cook time: 30 Minutes
  • Prep time: 9 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.


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Chile-Spiced Sugared Nuts Recipe