Daily Recipe: Spiced Mixed Nuts

with one comment

nutsAs promised, here’s another super bowl recipe. It’s not a football party until you have cold beer and a bowl of nuts. Instead of going and buying the regular salted mixed nuts, consider spicing it up. This mix has a unique blend of spices, and won’t have any high-fructose corn syrup or hydrogenated oils like many of the conventional nut mixes you buy at the store.

It’s the perfect time to experiment with making your own spiced nuts as we’re having our Big Nut Sale this week. We have raw almonds, whole cashews, walnuts, slivered almonds, pistachios and roasted almonds on sale from January 29 through February 4th. Check out the prices here.

It’s time to bulk up on your nuts.

A variety of nuts are good to have on hand for a myriad of reasons. They’re an excellent addition to any baked good, you can whip up a batch of your own nut butter and they’re a great snack when you’re headed out the door.

To store the nuts properly, make sure they’re in air-tight containers and keep them away from high odor foods (like onions) as they will take on the smell of things around them. You can store shelled nuts at room temperature for up to three months. Both shelled and unshelled nuts can keep up to six months in the fridge and will keep in the freezer for a year or more.

It’s the super bowl, we’re having a sale, go nuts.

Happy eating!

Spiced Mixed Nuts

From: Kitchenette Blog


  • 1 1/4 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp mustard powder
  • 1 tsp smoked paprika
  • 1/2 cup granulated sugar
  • 1 large egg white
  • 4 cups mixed, roasted & salted nuts*

*The amount of salt you need depends on the kind of nuts you use. For this recipe, roast and lightly salt the almonds (if you’re using raw almonds), but you can use the other nuts as is. You have creative license over this recipe, do what feels right.

Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

Mix the cayenne, salt, cinnamon, ginger, mustard powder, smoked paprika and sugar in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated.

Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet.

This recipe will yield about 4 cups of mixed nuts, so if you’re having a big shindig, double the recipe.

Written by cscdavis

January 29, 2013 at 11:52 am

One Response

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  1. Reblogged this on Chef Simondsjr.


    February 3, 2013 at 3:04 am

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