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Roasted Sweet & Spicy Party Nuts

These sweet & spicy nuts are incredible, easy and delicious.  The perfect nibble to make ahead of time and pull out when it’s party time.  (also included is a tartlet brie idea!)

Roasted Party Nuts

Roasted Party Nuts

The original recipe called for sugar water for the sweet component.  I thought a jelly would elevate the flavor, and it did.  With this batch I used Stones Throw Drunken Apple Jelly.  It added a wonderful complex sweet, smokey layer to the flavor.  You can try any variety of jelly you like!

Stones Throw

Stones Throw


Roasted Sweet & Spicy Party Nuts

  • Servings: 4 Cups
  • Difficulty: Easy
  • Print


  • 1/2 cup jelly of your choosing
  • 1 tablespoon butter
  • 1 cup untoasted walnut halves
  • 1 cup untoasted pecan halves
  • 1 cup unsalted, dry roasted almonds
  • 1 cup unsalted, dry roasted cashews
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper


  • Turn on the oven to 350.  Prepare a large baking sheet with foil and spray with cooking spray.
  • In a large bowl add all the nuts
  • In a smaller microwave safe bowl, add jelly and butter.  Heat carefully and stir to combine.
  • In the butter & jelly mixture, add the dry seasonings and mix.
  • Toss the seasoned jelly into the nuts and combine very well.
  • Turn out onto the baking sheet and spread into an even layer
  • Bake about 10 minutes, stir to mix them around, and bake another 5 to 10 until they appear a bit sticky and golden.
  • Take out of the oven, let sit a minute, then stir again, every few minutes, stir to loosen them which will keep them from sticking in one big glob.  Let cool.
  • Enjoy! (save yourself a portion now, they’ll go fast at the party)  
Quick Holiday Appetizer

Quick Holiday Appetizer

And these little tartlets couldn’t be simpler.

Brie Mini Tartlets

Brie Mini Tartlets

Buy these cute tarts in the freezer section, grab a block of brie and your favorite sweet & spicy jelly.   I used Stones Throw Pomegranate Jelly.  Cut up the brie into small chunks, place inside the tart with a little scoop of jelly and bake until the tarts are golden brown.  If you want to guild the lily, add a wee smidge of caramelized onion or bacon bits.

To note:  I was looking for a red garnish to jewel up this pretty little thing, and oh how I wished I had a ruby red pomegranate seed on hand… but I didn’t.  A cranberry sufficed.  My tip for you - whatever flavor of jelly you use, try to find the fresh fruit equivalent and garnish with that.  It will pull together beautifully and will not be lost on those that are paying attention.  🙂


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