Spicy Smoky Party Nuts
Prep Time: 15 minutes | Cook Time: 30 – 35 minutes | Cool Time: 1 hour | Total Time: 1 hour, 50 minutes | Serves: 10 – 12
Are you a sweet or salty grazer when it comes to a party spread? I would pick French Onion Dip and Ruffles chips over cake any day. It’s even better when the nuts have been seasoned and roasted by someone instead of a purchased bag of smoky nuts. Those generally are overpowered by salt. Making them at home gives you control over how much salt and what flavors go into your party nuts. You get to customize your recipe!
I chose a spicy and smoky route to my recipe. I added a touch of brown sugar to the mix; I didn’t want a dominating sweet flavor, but enough to balance out the savory notes.
This is a very simple recipe. I believe the cooling process takes the longest, but I suppose that could be the hardest part, too, if you don’t have a lot of patience. Okay, eating slightly warm nuts is very satisfying and so yummy. I will list “cool completely” in the recipe below, but eat at your own discretion (and enjoyment!).
Here’s a good tip… follow the instructions in the recipe. Don’t just mix the oil and spices together. It will not coat the nuts as you want it to. (It will become almost paste-like and get into the crevices of the nuts and burn.) Toss the nuts in the oil mixture, then sprinkle on the dry seasoning. Trust me.
The nuts make great gifts for the holidays! Place them in a glass jar with a tight-fitting lid, ribbon or bow, and gift!
I also have a recipe called Stovetop Smoky and Spicy Pecans. This recipe is made on the stovetop, sweet, and pecans only. The Spicy Smoky Party Nuts are roasted in the oven, more savory, and consist of a variety of mixed, whole nuts. Both recipes are flavorful and easy!
Be sure to read about seasonings in Notes.
Enjoy!
Spicy Smoky Party Nuts
Ingredients
Nut Combo:
- 1 cup whole almonds
- 1 cup whole cashews
- 1 cup peanuts
- 1 cup pecan halves, or walnuts
- 1/2 cup pepitas/pumpkin seeds
Spice Coating:
- 2 tablespoons plus 2 teaspoons neutral oil, (avocado, vegetable, etc.)
- 1/2 teaspoon Worcestershire sauce
- 1 - 2 drops liquid smoke, optional, see Notes
- 1 1/2 teaspoons chipotle chile powder
- 1 teaspoon smoked paprika, hot or mild
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon cayenne pepper, more or less to taste
- 1/2 teaspon dark brown sugar, packed
- 1 1/2 teaspoons fine sea salt, or to taste
- 1/4 teaspoon freshly-cracked black pepper, or to taste
Instructions
- Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment. No need to spray with nonstick spray. Set aside.
- In a medium bowl, add all the nuts.
- In a small bowl or measuring cup blend the oil, Worcestershire sauce, and liquid smoke if using. Drizzle over the nuts and toss to thoroughly coat.
- In a small bowl, combine the chipotle powder, smoked paprika, garlic powder, onion powder, cayenne, sugar, salt and pepper. Sprinkle about a teaspoon of the dry mixture at a time over the nuts, toss, and sprinkle with another teaspoon and keep repeating until you’ve used all the dry seasoning. (You’re adding the spice mixture in small increments to better evenly coat the nuts.)
- Scatter the nuts in one layer on the baking sheet.
- Bake in the preheated oven for 15 minutes. Stir and bake for another 15 minutes, or until the nuts smell very fragrant and are lightly browned. If you need more time, continue to bake, stirring every 3 to 5 minutes as needed. Do not broil. Burnt nuts are not good. Be patient.
- Remove the pan from the oven, carefully remove the parchment paper to a cooling rack or cutting board, and cool completely before pouring into a serving bowl or placing in an airtight container. (I suggest a glass storage container because plastic will absorb the chili powder/smoky aromas.)
- Nuts can keep well in an airtight container for at least 2 weeks.
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