"I like to take something that's generally ordinary and do it really well," entertaining expert Bronson van Wyck says about his recipe for spiced nuts. "With cinnamon, salt, and sugar, they hit a lot of spots on the tongue."
Note from the Food & Wine Test Kitchen
These spicy nuts are flavored with a simple blend of sugar, salt, cinnamon, and cayenne — all fairly straightforward — along with a full tablespoon of chile powder. Not to be confused with chili powder, the spice blend used to enhance the dish of the same name, what we're referring to here is the pure pulverized flesh of a singular dried chile variety. Since cayenne is already bringing the heat, we recommend choosing a more mild chile powder, such as ancho or Kashmiri.
Frequently asked questions
How do you get spices to stick to nuts?
While some recipes rely on added oil or syrup to do the job, we utilize the binding power of egg white to adhere our spiced sugar to the cashews and almonds. Not only does neutral-flavored egg white allow the spices and roasted nuts to shine, but it also crisps up beautifully in the oven, contributing to the nuts' satisfying crunch.
What temperature is best for roasting nuts?
For this spiced nuts recipe, low and slow is the name of the game. The nuts are roasted at 300°F for 45 minutes, which gives the egg white time to thoroughly dehydrate while the nuts toast evenly, without the risk of over-browning. Be sure to spread the nuts on the sheet pan in a single layer, stirring midway through the baking time.
