Sweet & Salty Nut Mix
This savory and sweet spiced nuts recipe is my new favorite go-to party snack. For years I have been making my clean candied pecans recipe (also made without refined sugar) and I loved it so much I just never bothered to try and come up with anything different. But adding the dried fruit and herbs and using a combination of different nuts makes this one a bit more interesting. I just made the recipe last week for the cheese board I am planning to serve with our Easter dinner this Sunday but everyone loved the nuts so much that I now have none left! Luckily it only takes 7 minutes to whip together a new batch so I am making more —and hiding them (wink)–this afternoon.
But whether you are having a full-blown party, a family holiday get together or just some friends over to hang out for drinks and snacks, this is THE party nut mix to make. No matter what the occasion, you can’t go wrong with this one. It’s the perfect combination of savory/ sweet and salty. It’s also got to be one of the easiest recipes in the world. And since you can make it weeks in advance, it’s always great for entertaining. (Note: if you make it in advance you’ll just want to store it in the freezer in an airtight container.)
For those of you with food allergies and food sensitivities, it’s helpful to know this Sweet Spiced Nut recipe meets the following dietary restrictions:
Gluten free / Dairy Free / Grain Free/ Soy Free/ Bean Free/ Vegetarian/ Paleo-Friendly/
Kitchen Favorites
Sweet & Salty Nut Mix
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Total Time: 32 minutes
- Yield: 3 cups
Ingredients
- 2 pasture-raised egg whites, whisked
- ¼ teaspoon cayenne pepper
- 1 teaspoon
- 1 teaspoon Himalayan pink salt
- ¾ cup raw pecans
- ¾ cup raw cashews
- ¾ cup raw walnuts
- 1 cup chopped dried pineapple or dried mango (or a combination of both)
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the egg whites, cayenne pepper, coconut palm sugar and salt. Add the nuts and toss to coat evenly in the seasoned egg mixture.
- Spread the nuts out on an even layer on the parchment-lined baking sheet. Bake for 20 minutes. Add the dried pineapple or mango (or both) and the rosemary. Return the nuts to the oven and bake 5 more minutes. Remove nuts from oven and set aside to cool for at least 10 minutes before serving. (Note: Party nuts can be made up to 1 month in advance and stored in the freezer in an air tight container.)
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P.S. This Savory and Sweet Spiced Nuts Recipe is perfect for a cheese board! Check out my three favorite dairy free nut cheese brands plus how to do a clean cheese board.
I want to try this for Thanksgiving. I do not want to use eggs. What can i substitute for the egg whites?
Hi Laura, I’m so sorry for just now getting back to you. Hmmm…you might want to try just a bit of neutral-flavored (but unrefined!) oil, such as unrefined macadamia nut oil (maybe 2 tablespoons?) I think this should help the other ingredients stick. Please let me know if you give it a try! I would love to give an egg-free option on the recipe if it turns out well 😉
I was wanting to try a chia egg.. thoughts?
Hi Lynn,
Hmmmm….I’m not totally sure the chia egg will work for this particular recipe. You might want to try 4 teaspoons of coconut oil instead? That might work!!