Spiced Mixed Nuts
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
A blend of varied unsalted nuts coated in a smoky, tangy, and mildly sweet spice mix, oven-roasted until crisp. Uses egg white as binder. Incorporates Dijon mustard, ground coriander, smoked paprika, brown sugar, garlic powder, salt, cayenne pepper, and cumin. Nuts include pecans, almonds, cashews but can be swapped. Roasting releases aromas and deepens flavors; stirring midway ensures even toasting. Serve warm or cooled. Great as snack, appetizer, or cheese board companion.
Prep:
12 min
Cook:
15 min
Total:
27 min
Servings:
4 servings
#snack
#appetizer
#easy recipe
#party food
Spiced nuts, not just a snack. Various unsalted nuts tossed in zesty coating. Egg white foams up, acts sticky binder. Dijon mustard brings tang, not overpowering. Paprika, smoked now, adds depth. Coriander changed in place of dry mustard. Garlic powder swapped for sugar’s companion. Cayenne stays, kick lingers. Salt soft for balance. Oven heated, 175 degrees. Nuts arrayed on parchment, waiting. Stir midway. Crisp develops, aroma floats out. Cool down takes patience. Serve with cheeses, or alone. Crunch. Heat. Try swapping nuts for hazelnuts or macadamia. Spice levels adjustable. Mild or fiery. That’s the twist. Nuts are versatile, endless combos. Ready in under 30 minutes. Hands dirty, mouth busy, no fuss.
Ingredients
- 1 egg white
- 20 ml (1 1⁄3 tbsp) Dijon mustard
- 10 ml (2 tsp) smoked paprika
- 5 ml (1 tsp) ground coriander
- 7 ml (1 1⁄2 tsp) brown sugar
- 3 ml (1⁄2 tsp) garlic powder
- 1.5 ml (1⁄4 tsp) salt
- 1 ml (1⁄4 tsp) ground cumin
- 1 ml (1⁄4 tsp) cayenne pepper
- 600 ml (2 1⁄2 cups) mixed unsalted nuts (pecans, almonds, cashews, walnuts)
About the ingredients
Egg white’s here as glue, holds powder and spices on nuts. Dijon mustard has acidity, keeps mix tangy but smooth. Paprika smoked, not sweet, adds smokiness, swapped from regular for depth. Coriander’s warmth replaces the dry mustard, milder and aromatic. Brown sugar balances spice and acid with slight sweetness, instead of plain white. Garlic powder rounds the profile, instead of dry mustard. Salt carefully measured — too much kills nut flavor. Cayenne for gentle heat, adjust to preference. Nuts: pecans, almonds, cashews, walnuts combined for texture and taste. Quantity increased slightly from original to ensure enough for coating. Use unsalted nuts mostly, avoid oversalting.
Method
- Position oven rack mid-level. Preheat oven to 175 °C (350 °F). Line baking sheet with parchment paper. Set aside.
- Whisk egg white in medium bowl with wire whisk until frothy. Add Dijon mustard, smoked paprika, coriander, brown sugar, garlic powder, salt, cumin, and cayenne. Mix well to form spice slurry.
- Add nuts to spice mixture; toss thoroughly to coat all nuts in the spiced egg wash.
- Spread nuts evenly on baking sheet in single layer.
- Bake 14–17 minutes until golden brown and fragrant. Stir nuts halfway through baking for even roasting.
- Remove from oven; cool on sheet until room temperature. Store in airtight container or serve immediately.
Cooking tips
Start with whisking egg white vigorously until frothy—this binds. Then add all dry spices and Dijon mustard, whisk thoroughly for a cohesive mixture. Mixing nuts in coats completely; no bare spots. Arrange on parchment paper single layer for even heat. Bake at moderate 175 °C for a bit longer than original 12 minutes, about 14-17 minutes, stirring once halfway to prevent burning and encourage even roasting. Allow to cool on baking sheet so nuts crisp up as they cool. Store in airtight container. Serve as appetizer or snack, alone or with cheese. Watch roasting time; nuts can go from toasted to burnt fast. Experiment with spice quantities or replace cayenne with chili powder. The twist gives smoky notes and richer aroma compared to the original.
Chef's notes
- 💡 Use fresh egg whites for best binding. Whisk until frothy, this is crucial. The mixture need stickiness to coat well. Don't skimp on whisking. Add spices after, keep it smooth.
- 💡 Adjust spice levels to preference. Heat from cayenne can be light or intense. Garlic powder brings flavor too. Ground coriander has warmth, great balance. Experiment, find what you love.
- 💡 Evenly spread nuts on parchment. This ensures all sides get roasting. Too crowded? Nuts will steam. Stir halfway for even results. Important to watch—burning happens fast.
- 💡 Store in an airtight container. Room temperature is fine. Can last for a week. Consider refrigeration to extend freshness. Just be sure to bring back to room temp before eating.
- 💡 Use any combination of nuts. Pecans, almonds, cashews or whatever available. Each nut has unique texture. This adds crunch factor. Hazelnuts, macadamia work well too.
Common questions
How can I adjust roasting time?
Start with 14 minutes for golden brown. Watch closely till fragrant. Can shift to more time if needed. Stir midway too. Don’t let them burn.
What's best way to store them?
Airtight container is key. Keep in cool, dry place. Lasts a week easily. Fridge helps if longer storage is wanted. Avoid moisture.
Can I swap out the nuts?
Yes, swaps work great. Just keep same ratios. Each nut brings different taste. Experiment often. Some combinations stand out.
Nuts too salty?
Use less salt next time. Focus on balance of spices. Measure carefully. Salt can overwhelm. Adjust to taste, more sweetness could help too.
