Spicy Smoky Party Nuts
A combo of nuts coated in smoky and spicy flavors. Perfect for parties and gifts.
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.
Notes
I tried my best to find and use nuts so I could better control the sodium content. I also purchased whole nuts. I think they look more aesthetic than a bowl of chopped mixed nuts.
For additional smoky flavor and aroma, use liquid smoke. However, if you can find a dry smoke seasoning, feel free to use that instead. The Spice House has a “Steakhouse Smoke Seasoning” that sounds really nice. Savory Spice sells “Red Rocks Hickory Smoke Seasoning” that may be very good in this recipe, also. I even found online a “Bacon Salt” by J and D’s that seemed quite intriguing. I personally have never tried them (but would love to!); I’m just making suggestions. All three of these brands have salt, so you would need to adjust the amount of salt you add to this recipe.
Any nutritional information is a courtesy to you and a guesstimate. Please, calculate for yourself as needed.
Nutrition Facts
Spicy Smoky Party Nuts
Amount per Serving
Calories
311.58
% Daily Value*
Fat
27.88
g
43
%
Saturated Fat
3.22
g
20
%
Polyunsaturated Fat
7.26
g
Monounsaturated Fat
15.68
g
Sodium
249.14
mg
11
%
Potassium
328.68
mg
9
%
Carbohydrates
10.54
g
4
%
Fiber
4.29
g
18
%
Sugar
2.54
g
3
%
Protein
9.92
g
20
%
Vitamin C
0.51
mg
1
%
Calcium
61.53
mg
6
%
Iron
2.38
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!