What makes it work:
These little gems are highly addictive and so easy to make. But what makes them so good? As with any dish, these sticky, sweet & spicy nuts are all about balance. The sweetness comes from a combination of real maple syrup, honey, and corn syrup. The heat comes from chipotle powder, which also brings a bit of smokiness, and ground ginger. Then we round it out with warm spices of cinnamon and cloves and salt and fresh ground pepper.
I am not normally someone who reaches for the corn syrup as a sweetener in any recipe. But I’ve found that there really isn’t a substitute to achieve that stickiness on these sweet & spicy nuts without it. Same goes when I make Pecan Pie for my daughter. I just have to accept it as fact and move on. My solution was to just use a little and back it up with some of the real flavors I love (maple syrup and honey). That said, if you want to make your own corn syrup and not use the store-bought kind, here’s a good article that covers light versus dark corn syrup and a recipe to make your own: Homemade corn syrup.
What kind of nuts do I use?
There’s no right or wrong when it comes to sticky, sweet & spicy nuts. It’s a preference thing. Sometimes it comes down to an allergy thing though so just know who is going to be eating those nuts. Most common allergies are peanuts and walnuts so if you are giving them as a gift and you aren’t certain then leave those two wild cards out of the mix. Otherwise, it’s whatever you love: Cashews, Walnuts, Pecans, Hazelnuts are all delicious.
Raw versus Roasted
Whatever your preference on nuts do make sure they are raw and not already toasted and salted. Raw is important because they need to bake for the full amount of time to let the sugars and corn syrup melt and get sticky and then start to harden. If you have already roasted nuts, they will burn. And the salt factor is key because you are not only adding salt into the mixture you a roasting the nuts in but at the end as well for that pop of flavor against the sticky sweet.
Size Matters
The other factor is the size. This recipe works best if you use nuts that are generally the same size, so they cook evenly. If you are going to do a smaller nut like a Hazelnut or Peanut, then cook them together and do a separate batch of the larger nuts like cashews and pecans. If using walnuts, it works best to use full sized Walnuts and not the halves with pieces variety.
How do I use them?
Sticky, sweet, & spiced nuts are good on their own, but I love to use them on all kinds of salads. They bring zip of flavor to a fall harvest salad with roasted butternut squash and chopped kale. Or my elegant roasted beet salad with whipped goat cheese, microgreens, and beet puree.
Get the recipe for this Roasted Beet Salad
Because they are so easy to make, you’ll want to whip up a few batches and include them in your holidays.
- Find a seasonal wine glass and fill with shredded paper. Insert a small cellophane baggie of spiced nuts and wrap with a ribbon. Can make a nice hostess gift or place setting ideas for you holiday table.
- A wide-mouthed, short mason jar wrapped in a holiday ribbon and then closed with the airtight lid. Package this with a salad bowl and festive salad tongs and copy of the beet salad (or your favorite recipe) for a holiday gift.
- Seasonal baking cups stuffed with a little bit of shredded paper and the sweet, spicy nuts wrapped in cellophane tucked in
- A simple white box wrapped in a seasonal ribbon stuffed with holiday tissue paper and spiced nuts.
Sticky, Sweet, Spicy Nuts Ingredients:
- 1 cup raw mixed nuts of choice (any combo of: hazelnuts/walnuts/pecans/almonds)
- 2 Tablespoons honey
- 2 Tablespoons corn syrup
- 1 Tablespoon real maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon chipotle powder
- 1/8th teaspoon ground cloves
- 1/8th teaspoon ground ginger
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon sea salt, divided
Sweet & Spicy Nuts Method:
- Preheat oven to 350. Line a baking sheet with parchment paper and brush with a little canola oil or cooking spray to prevent sticking. (or use silicon baking mat)
- In a small saucepan add the honey, corn syrup and maple syrup over low heat and add in the spices and 1/4 tsp of the course sea salt. Mix with rubber spatula until just combined. Add nuts and stir until well coated.
- Arrange in a single layer on the sheet pan and bake for 15-22 minutes or until the nuts are a deep golden brown. Check them about 1/2 way through and give them a stir to redistribute the mixture.
- Remove from oven immediately add the last 1/4 tsp course sea salt while still hot. Place on a cooling rack. Once cool, nuts can be stored in an airtight container in a cool spot for several days.
*Note: the candied mixture will continue to harden as it cools. Be careful when handling and let cool completely before breaking apart. Chill in the fridge to keep crunchy.
