Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Spiced Nuts

By Diane Worthington Fine Cooking Issue 12
Mark Thomas

Yield: Yields 4 cups

Don’t increase the heat or the nuts may burn.

Ingredients

  • 3 Tbs. unsalted butter
  • 1 Tbs. finely chopped orange zest
  • 2 tsp. finely chopped lemon zest
  • 2 tsp. ground cinnamon
  • 1-1/2 tsp. ground coriander
  • 1-1/4 tsp. ground mace
  • 1/4 tsp. cayenne
  • 2 Tbs. plus 2 tsp. brown sugar
  • 1/4 tsp. salt
  • 1/2 lb. (about 2-1/2 cups) pecan halves
  • 1/2 lb. (about 1-1/2 cups) blanched almonds

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 210
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 5
  • Sodium (mg): 35
  • Carbohydrates (g): 8
  • Fiber (g): 3
  • Protein (g): 4

Preparation

  • Heat the oven to 300°F. In a large saucepan, melt the butter over medium-low heat. Add the orange and lemon zests, cinnamon, coriander, mace, cayenne, brown sugar, and salt. Combine until the mixture is bubbly and well blended. Add the nuts and stir to coat them evenly. Transfer the nut mixture to a baking sheet, spread it evenly, and bake for 25 min., stirring every 5 to 7 min. For crispier nuts, increase the cooking time to 35 to 40 min.
Read Reviews (1)
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews

  • winstonk | 05/10/2013

    Good but not great. I substituted walnuts for the blanched almonds and orange extract for orange zest but I don't think those changes would have made a large difference. If I use this recipe again I may add more brown sugar as I'd like a little more sweetness and probably cut the cayenne amount in half.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop
Moveable Feast

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2018 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - August/September 2018

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?