Seasonal Sugar and Spice Nuts
Sweet and spicy roasted nuts made with Cinnamon Maple Sugar and Vulcan's Fire Salt. Easy oven recipe with swap and storage tips.
Featuring The Spice House Cinnamon Maple Sugar and Vulcan’s Fire Salt
Yield: 3 Cups
- Toss raw nuts with egg white and a mix of sea salt, Vulcan's Fire Salt, and Cinnamon Maple Sugar, then roast at 300F until crisp.
- Egg white helps the sugar and spices cling and creates a crunchy coating; aquafaba works as a vegan alternative.
- Store cooled nuts in an airtight container; they keep best at room temperature for about two weeks or longer refrigerated.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What is Vulcan's Fire Salt and how does it affect the flavor?
Vulcan's Fire Salt is a seasoned salt with a noticeable heat element. It adds a spicy, savory kick that balances the sweet cinnamon maple coating.
Can I make these nuts vegan or egg-free?
Yes. Replace the beaten egg white with 2 to 3 tablespoons of aquafaba (chickpea brine) to help the spices stick and still get a crisp finish after baking.
How do I get the nuts extra crunchy and not chewy?
Bake at 300F and stir occasionally so nuts brown evenly. If they still feel soft, return them to the oven for 5 to 10 more minutes. Cool completely on the sheet so the coating firms up.
How long do these spiced nuts keep and how should I store them?
Once fully cooled, store in an airtight container. They stay fresh at room temperature for about two weeks, or up to a month refrigerated.
Can I use other nuts or add seeds?
Yes. Swap or mix almonds, cashews, pecans, walnuts, or pumpkin seeds. Aim for raw, unsalted nuts so the seasoning balance stays right.
What can I use if I don't have Cinnamon Maple Sugar?
Mix 1/2 cup granulated or light brown sugar with 1 to 2 teaspoons ground cinnamon and a drop or two of maple extract. Brown sugar will give a deeper maple note.
Can I double the recipe and will baking time change?
You can double the recipe. Spread nuts in a single even layer on two pans or bake in batches. Baking time is similar but may need a few extra minutes if pieces are crowded.
What is Vulcan's Fire Salt and how does it affect the flavor?
Vulcan's Fire Salt is a seasoned salt with a noticeable heat element. It adds a spicy, savory kick that balances the sweet cinnamon maple coating.
Can I make these nuts vegan or egg-free?
Yes. Replace the beaten egg white with 2 to 3 tablespoons of aquafaba (chickpea brine) to help the spices stick and still get a crisp finish after baking.
How do I get the nuts extra crunchy and not chewy?
Bake at 300F and stir occasionally so nuts brown evenly. If they still feel soft, return them to the oven for 5 to 10 more minutes. Cool completely on the sheet so the coating firms up.
How long do these spiced nuts keep and how should I store them?
Once fully cooled, store in an airtight container. They stay fresh at room temperature for about two weeks, or up to a month refrigerated.
Can I use other nuts or add seeds?
Yes. Swap or mix almonds, cashews, pecans, walnuts, or pumpkin seeds. Aim for raw, unsalted nuts so the seasoning balance stays right.
What can I use if I don't have Cinnamon Maple Sugar?
Mix 1/2 cup granulated or light brown sugar with 1 to 2 teaspoons ground cinnamon and a drop or two of maple extract. Brown sugar will give a deeper maple note.
Can I double the recipe and will baking time change?
You can double the recipe. Spread nuts in a single even layer on two pans or bake in batches. Baking time is similar but may need a few extra minutes if pieces are crowded.
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