Sweet & Salty Nuts

I have to say these are highly addictive but they are just the best thing to have in a jar for when unexpected friends drop by for a drink or if you want to spice up some vanilla ice cream for dessert… I just crumble these babies on top and they are delicious! These nuts will also keep for a couple of weeks as long as they are stored in airtight glass jars in a cool and dry place.


  • 1/3 Cup brown sugar
  • 2/3 Cup white sugar
  • 1 Tablespoon of salt
  • 1 pinch of cayenne pepper (or chilli powder)
  • 1 Teaspoon of cinnamon
  • 300 Gram of pecans
  • 200 Gram of cashews
  • 2 egg whites at room temperature


  1. Preheat the oven to 140 degrees.
  2. Mix sugars, salt, cayenne, paprika and cinnamon making sure there is no lumps. Set aside.
  3. In a large bowl beat egg whites until frothy but not too stiff like you’d use to make a meringue.
  4. Add nuts quickly and stir to coat them with egg white evenly.
  5. Spread nuts onto two trays lined with baking paper. They will be quite sticky but try and get them into a single layer if you can.
  6. Bake for 40-45 minutes. I usually don’t stir them this whole time but you can half way through the cooking time if you want. After 40 minutes I usually take a pecan and a cashew out to test if they are cooked.
  7. When they are ready, remove from the oven and let cool completely on trays.
  8. While they are cooling I go back and forth to seperate them… don’t worry if they are stuck together, this is part of the fun! You eat while you seperate!!!
  9. Place in an airtight jar!
  10. EAT!

This recipe also works well when halved. xox

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