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Ancho Spiced Nuts

  • Author: Cori Horton
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 3 cups 1x


Nutrient-dense and oh, so delicious Ancho Spiced Nuts are gluten-free, dairy-free, vegetarian, keto, and completely addictive! The perfect take-anywhere snack that packs a ton of protein into each bite.  Pair with cheese, use as a salad topper, or with a glass of champagne for a bougie treat that’s hard to beat.


  • 1 large egg white
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 3/4 teaspoons dried, ground ancho pepper, or cayenne
  • 2 1/2 cups pecans, or assorted nuts & seeds (see notes for recommendations)


  1. Preheat oven to 350⁰F (175C⁰). Line baking sheet with parchment paper and reserve.
  2. Add nuts to a large bowl. Mix spices, salt & sugar together in a small bowl or directly in with nuts.  Toss nuts with spice blend using a rubber spatula.
  3. Separate eggs reserving whites in a small bowl. Lightly whisk egg until white and foamy – not whipped. Toss foamy egg whites with nuts using a spatula, being sure to scrape sugar & spices from the bottom of the bowl to coat completely.
  4. Spread coated nut mixture onto the parchment-lined baking sheet, one layer deep.
  5. Roast nuts in preheated 350⁰F (175C⁰) oven for 15 minutes then remove and turn nuts to roast the other side. This is a sticky job.  Nuts are hot and coated with sugar and egg white, so use caution and rinse your spatula directly following or the candy coating will harden and then… it’s a bitch to get off.
  6. Return nut mixture to 350⁰F (175C⁰) oven for an additional 20 – 25 minutes. Nuts should smell rich and sweet and look glossy and dark. Remove from oven and cool completely on a wire rack.  The candy coating hardens as it cools.  (Don’t snack, they’re scorching hot!)
  7. Once cool break apart lightly to separate into bite-sized clumps. (NOW you can snack!) Keep in a sealed jar or zip lock bag.  Ancho Spiced nuts have a shelf life of about 30 days if kept dry.


Our favourite nut mix: cashews, almonds, pecans, hazelnuts, and pumpkin seeds.  Use them in any combination you like. Not a big fan of walnuts with this recipe due to the bitterness. The spiced candy coating can’t overcome walnuts, so we stick to the smoother, sweeter nuts.

We use ROASTED, unsalted cashews, almonds, and pecans, but RAW hazelnuts & pumpkin seeds.  This gives the mix a rich, double roasted flavor without burning the more delicate, fatty smaller nuts and seeds.

  • Category: Snacks
  • Method: Baking
  • Cuisine: Modern

Keywords: Spiced Nuts Recipe, Spiced Almonds, Spiced Pecans, Ancho Spiced Nuts