Spiced Nuts

Feeling peckish?

These should tide you over till your next meal.
We may have mentioned this before, but it bears repeating:


We figured your average bar nuts could use a little updating, so we put these together.

These nuts are spicy, toasty, mega-crunchy (from double roasting), and will be the hit of your parties. They can be repurposed a thousand different ways, make the nuts as spicy or sweet as you want. Don’t have rosemary on hand? Most herbs pair perfectly with roasted nuts. So go ahead, experiment.

Let us know your favorite combinations.
We’ll post them here.

Here’s the deal friends- Thanksgiving is coming up and you know you’ll want to have something on the table when your guests arrive.
Make these.
Everyone will nibble.
Then they’ll ask for the recipe.
Tell them you invented it- you will look like a genius.

Eat it.

Free of Gluten, Dairy, Processed Sugar, Corn, and Soy. Vegetarian.

  • 3 pounds Mixed Raw Nuts (you can buy them pre-mixed or just get one pound of three of your favorite nuts. We like to use almonds, pecans and cashews)
  • 3 Egg Whites
  • 1 large bunch Rosemary, minced (~1/4 cup)
  • 7 cloves Garlic, minced (~2 1/2 tablespoons)
  • 2 tablespoons Granulated Palm Sugar
  • 2 tablespoons Balsamic Vinegar
  • 1 1/2 tablespoons Salt
  • 2 1/2 teaspoons Ground Black Pepper
  • 2 teaspoons Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Hot Paprika

Get Busy

  1. Preheat your oven to 350 degrees.
  2. Mix the nuts in a large bowl and then spread them evenly over two cookie sheets. Make sure to keep them in one layer for even roasting.
  3. Roast the nuts for 12-15 minutes, or until toasted and fragrant. Remove them from the oven and set aside while you make the coating.
  4. Reduce your oven temp. to 250 degrees.
  5. In a large bowl whisk together the egg whites, rosemary, garlic, palm sugar, balsamic vinegar, salt, pepper, onion powder, garlic powder and paprika. Whisk until everything is just incorporated and slightly foamy- we’re not looking to really turn this into a meringue.
  6. Dump the dry roasted nuts into your egg white mixture and mix everything up. Use your hands, your favorite spatula or your kids, just make sure the coating is evenly distributed over all the nuts.
  7. Spread the now coated nuts back onto their cookie sheets (again for even roasting) and put the trays back in the oven for 4 minutes to 1 hour, or until the coating looks baked on and toasty.
  8. Remove the trays from your oven, let the nuts cool on the trays and then break apart and serve!

Prep. Time: 15-20 minutes
Roasting Time: 1 hour 15 minutes
Yield: 3 lbs. Roasted Nuts