Baked Spiced Nuts Recipe

Nuts are one of my favorite foods. So simple and humble, but nutritionally exceptional and with exquisite flavors if you know how to combine them well. Currently, they are one of the most typical accompaniments when it comes to having an aperitif or as a couple of a simple beer, with a special mention to the typical fried almonds that they serve you in Murcia accompanying the mojama. Today I propose to prepare your own snack with this recipe for dried spices in the oven.

This time I have used a mixture of equal parts of walnuts and almonds, although you can add the nuts that you like the most and play with the flavors and textures. The same happens with the proportion of spices, do not hesitate to improvise different mixtures to your liking. Personally, I love the combination of sweet and salty aromas, creating an explosion of flavors together with the crispness of the nuts.


  • 25 g butter, 55 ml honey, 2 tablespoons brown sugar, 1/2 teaspoon Worcestershire sauce (optional), 2 teaspoons thyme, 1 teaspoon rosemary, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1 pinch of cayenne, a pinch of black pepper, 1 teaspoon of salt, 1 egg white L, 400 gr of dried fruits to taste, Maldon salt or coarse.

How to Make Baked Spiced Nuts

Preheat the oven to 170ºC and prepare a baking dish. Arrange all the nuts in a bowl and stir them to mix. Reserve. Heat the butter with honey and sugar in a saucepan or pan over low heat. Stir until the butter has melted and a homogeneous mixture is achieved.

Add the Worcestershire sauce, thyme, rosemary, cinnamon, ginger, cayenne, a little freshly ground black pepper and salt, stirring well. Beat the egg white lightly until it foams, adds it to the nuts and mix.

Incorporate the sticky mixture of spices to the nuts and stir well so that it integrates homogeneously. Arrange them in the oven dish, distributing them well in a single layer. Bake for about 20-30 minutes, stirring occasionally, until toasted to taste. Sprinkle with a little coarse salt and allow cooling completely.


The nuts spice to the furnace can be stored in an airtight container once they have cooled to the whole. They hold well for several days, although it is better not to let too much time pass as they are much tastier and crispier. They can be served at apéritif time, as an accompaniment to a cheese platter or spread out in pretty jars to make a small gift.

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