Easy Sweet and Hot Nuts Recipe –The Perfect Crunchy Snack Irresistible Homemade Treat

Sweet and Hot Nuts are the ultimate sweet-and-spicy snack that combines crunchy roasted nuts with a tantalizing glaze of honey, brown sugar, and a kick of chili. Perfect for parties, movie nights, or an everyday energy boost, this homemade recipe transforms ordinary almonds, cashews, and peanuts into an irresistible treat. The balance of sweet and spicy—using ingredients like maple syrup or honey, a pinch of smoked paprika or cayenne, and a touch of sea salt—creates layers of flavor that keep people coming back for more. Roasting the nuts until golden enhances their natural oils and gives a satisfying crunch, while tossing them in a warm syrup helps the spice and sweetness cling evenly. This sweet and spicy nuts variation is also a healthier alternative to store-bought snacks when you control the sugar and oil.

Easy to customize, Sweet and Hot Nuts adapt to any taste: swap honey for maple syrup to make them vegan, add rosemary or cinnamon for aromatic depth, or increase cayenne for a bolder heat. They store well in an airtight jar, making them a convenient homemade snack for work lunches or picnic baskets. Whether you’re searching for “best sweet and spicy nuts recipe,” “roasted sweet and hot nuts,” or “homemade party snack,” this crowd-pleasing, crunchy delight checks all the boxes—simple to prepare, flavorful, and perfect for sharing.

Sweet and Hot Nuts Recipe by The Ultimate Slow Cooker
Ingredients:

• 1 cup whole cashews
• 1 cup whole almonds, toasted
• 1 cup pecan halves, toasted
• 1 cup hazelnuts, toated and skins removed
• ¼ cup sugar
• 1/3 cup butter, melted
• 1 teaspoon ground ginger
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon cayenne pepper

Procedures:

• Place nut in a 2 to 3 ½ quarts slow cooker. In a small bowl combine sugar, butter ginger, salt cinnamon, cloves, and cayenne pepper. Add to slow cooker, tossing to coat.
• Cover and cook on low heat setting for 2 hours, stirring after 1 hour. Stir nuts again. Spread in a single layer on buttered foil; let cool for at least 1 hour. (Nuts may appear soft after cooking but will crisp upon cooling.) store in a tightly covered container at room temperature for up to 3 weeks. end

Cook: 2 hours (low)