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Spiced Nuts

When the egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl.

  • Yield: Makes 2 1/2 cups
Spiced Nuts

Source: Martha Stewart Living Special Issues, 2005


  • 1 large egg white
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • 1 3/4 teaspoons cayenne pepper
  • 2 1/2 cups pecan halves, or assorted nuts, such as cashews, walnuts, or almonds


  1. Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.

  2. Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.

Reviews (15)

  • Missmisad 10 Dec, 2013

    This is a fine basic recipe. Mix and match spices to your own taste. The only thing I would do differently is to toast the nuts before you use them in this recipe. I've made it with raw nuts and toasted and they're so much more flavorful when toasted. Plus, the toasted nuts are more crunchy, which I prefer. The raw ones can be a bit soft, which just isn't as satisfying!

  • OmahaCupcake 23 Dec, 2012

    I made these nuts to serve at my wedding reception. They were a hit! Everyone loved my nuts!! I gave credit where credit was due and told my guests they were actually enjoying Martha's nuts and we all agreed that Martha has the best nuts around!! Adjust spices as needed! These are nuts you'll want to be popping in your mouth all day long.

  • ljwaldron 15 Dec, 2012

    I eliminated the cumin (personal taste), substituted brown sugar, reduced the amount of cayenne to 1/2 tsp; then use the microwave rather than regular oven. Start with 3 minutes and gradually increase until done. They should lose the shine when finished. I have always received rave reviews from friends as I gift them constantly. It's a great way to use up varieties of nuts.

  • DRaymond_1 14 Dec, 2012

    I have to amend what I wrote yesterday. It is necessary to take them out, stir and put back in because that is what sets the egg whites. When I only baked them once, they were still sticky, and I had to put them back in. In order not to burn them, I think I will bake them for 10 minutes, take them out, stir, and bake again for 10 minutes.

  • s2008 13 Dec, 2012

    Thanks lal.

    Also did you use that much cayenne pepper, as everyone else is saying that this is too much?

    And I have a fan forced oven, does the time and temperature in the recipe change??

    Thank you

  • DRaymond_1 13 Dec, 2012

    The first time I made them, I left them in my 300 degree oven, for 15 minutes, took them out and stirred and put them in again for 5 minutes. They tasted a bit overdone, so the second time I left them in for 17 minutes and then took them out and let them cool. That worked better and they tasted just right.

  • lal 7 Dec, 2012

    no it means that after the first 15 min you separate the nuts by stirring them up, then put them back in at a lower temperature for an additional 10 min. it doesn't matter what nuts you use or whether they are all the same. so far i have only ever used almonds and every time they were fabulous!

  • s2008 1 Dec, 2012


    Sorry I am a bit confused by the directions. So if I am using using pecans plus other nuts, then I bake the pecans for only 15minutes and remove while I let the other nuts roast for longer??

    Thank you

  • jacseamit 9 Sep, 2011

    I made this for a work party and my co-workers raved over it. Everybody asked me for the recipe.
    I did reduce the amount of cayenne to a bit less than one teaspoon, and I would suggest people making it for a large crowd do the same. But I am eager to try it as it is written for me and my spicy food-loving friends.

  • veryberrybagel 7 Sep, 2010

    I prefer Martha's other Spiced Nuts and Seeds recipe.

  • clarityandstatic 1 Sep, 2010

    Delicious recipe, though 1 3/4 teaspoons cayenne pepper is A LOT! I used 1 1/4 teaspoons and it was plenty spicy. Would use even less if I were making the recipe for people sensitive to spicy foods. I don't think one egg white was too much at all, as one reviewer thought, and I certainly wouldn't alter the amount of any of the other ingredients, aside from the cayenne.

  • mainenut 19 Dec, 2009

    I think that one egg white is way too much - I'm going to try doubling the amount of nuts.

  • domesticprofessional08 8 Jan, 2009

    These are my favorite spiced nuts! You can alter how spicy they are by choosing different types of cayenne pepper. Watch for the scoville unit count - it usually ranges between 30,000 to 50,000, although I've seen higher. This Christmas I didn't check the count and got milder cayenne... they were still good, but not spicy.

  • BrianneLee 15 Dec, 2008

    I'm not sure if I took a wrong turn here... but I followed the recipe exactly and I can even eat these. They are so incredibly spicy!!

  • teemamcintosh 6 Jan, 2008

    Excellent hostess gift presented in fancy box or dish. Always a hit!

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