Sweet and spicy nuts

These are awesome. If your nuts are raw, you might want to toast them a bit before adding the butter since the butter browns relatively quickly. I’d also suggest cooking it for longer than just until the sugar is melted – I found that the sugar mixture wasn’t thick enough to fully coat the nuts while it was hot so I ended up with chunks of sugar mixture mixed in with the nuts. (They taste good, too.)

  • 1/2 teaspoon salt (I used 1/4 tsp since my butter was salted then decided they weren’t salty enough so salted them at the end)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder (omitted)
  • 1/4 teaspoon ground chipotle powder (I used smoked paprika since I didn’t have any)
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons unsalted butter
  • 1 cup shelled walnuts
  • 1 cup pecan halves (I used walnuts and almonds because I was out of pecans)
  • 3 Tbsp. xylitol
  • 1 tablespoon water
  • 1-1/2 teaspoons Worcestershire sauce
  • Dash Louisiana-style hot sauce


  • In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes.
  • Sprinkle with spice mixture. Add the xylitol sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted. Spread on a silpat or parchment paper to cool. Store in an airtight container. Yield: 2 cups.