Sweet & Spicy Roasted Party Nuts

Why You’ll Love Sweet & Spicy Roasted Party Nuts Recipe

• It combines sweet, salty and spicy all in one snack — the maple syrup glaze gives a subtle sweetness, kosher salt brings bursts of savory, and the cayenne adds a layered heat.

• Uses simple, pantry‑friendly ingredients (raw nuts, maple syrup, butter or olive oil, vanilla, salt, cayenne, and optionally rosemary).

• Versatile — you can change up the nut mix, adjust sweetness or spice to your liking, and even make it vegan‑friendly by swapping butter for olive oil.

• Makes a generous batch (about 5½ cups) that keeps well and is ideal for parties, gifts or snacking ahead.

• Roasting slowly (at 325 °F / ~163 °C) and stirring regularly gives you evenly roasted nuts with a slightly crisp, lightly glazed coating rather than sticky or burnt bits.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups whole almonds (raw, unsalted)

• 2 cups pecan or walnut halves

• 1½ cups pepitas (green pumpkin seeds)

• Optional: 2 tablespoons finely snipped or chopped fresh rosemary (from about 4 big sprigs)

• 2 tablespoons maple syrup

• 2 tablespoons unsalted butter, melted (or extra‑virgin olive oil for dairy‑free/vegan)

• 1½ teaspoons kosher salt*

• 1 teaspoon vanilla extract

• ¼ teaspoon cayenne pepper (adjust or omit if sensitive to spice)

*If you are using a different brand or type of salt (for example Morton kosher salt or fine sea salt), you may need to adjust the amount. The original uses Diamond Crystal brand and notes if using Morton kosher salt use about 1 teaspoon; for fine sea salt maybe ¾ teaspoon.

Directions

1. Preheat the oven to 325 °F (163 °C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat (important so that the maple syrup glaze doesn’t stick).

2. Spread the almonds, pecans (or walnuts) and pepitas in a single layer on the prepared baking sheet; set aside.

3. In a small bowl, whisk together the optional rosemary, maple syrup, melted butter (or oil), kosher salt, vanilla extract and cayenne pepper until blended.

4. Pour the mixture evenly over the nuts on the baking sheet. Stir well so all the nuts are lightly coated and then spread out in a single layer (the maple syrup may pool slightly at the bottom — that’s okay).

5. Bake in the preheated oven, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment and the nuts are deeply golden — about 23‑26 minutes total.

6. Remove the pan from the oven and stir the nuts one more time. Spread them out evenly across the pan and let them cool for about 10 minutes. While still warm, you can separate any large clumps into smaller clusters if desired.

7. Let the mixture cool completely on the baking sheet. Once cool, store in a sealed bag or container at room temperature.

Servings and timing

• Yield: About 5½ cups of mixed nuts.

• Prep time: ~10 minutes.

• Cook/roasting time: ~25 minutes.

• Total time: ~35 minutes.

Variations

• Use different nuts: Swap in hazelnuts, cashews, peanuts or more pepitas — aim for about 5½ cups total nuts and seeds.

• Add herbaceous flavor: Stir in 2 tablespoons finely chopped fresh rosemary (or less dried if using) for a fragrant twist.

• Holiday spice: Add ½ to 1 teaspoon pumpkin spice blend or cinnamon instead of or alongside cayenne.

• Boozy twist: Replace vanilla extract with 1‑3 teaspoons bourbon for a grown‑up flavor variation.

• Adjust sweetness/spice: Double the maple syrup for a sweeter version; increase or omit the cayenne pepper depending on how much heat you prefer.

• Vegan/dairy‑free: Use extra‑virgin olive oil instead of butter for a dairy‑free version.

Storage/Reheating

Store the cooled roasted nuts in a sealed bag or airtight container at room temperature. They will keep for up to about 2 months when stored properly.
There’s no need to reheated them — they are ready to eat once cooled. If they became slightly soft or if you want to refresh the crunch, you could spread them on a baking sheet and pop them in a 300 °F (150 °C) oven for 5‑8 minutes, then let cool again.

FAQs

What kind of nuts should I use?

You want raw (not pre‑roasted), unsalted nuts so that you control the roast time and salt level. The recipe suggests almonds, pecans and pepitas, but you can swap or mix in walnuts, cashews, hazelnuts or peanuts — just aim for the same total volume (about 5½ cups).

Can I make this recipe nut‑free or use other seeds?

Yes — if you have a nut allergy or prefer seeds, you could use a mix of seeds (pumpkin seeds, sunflower seeds, even puffed amaranth added at the end) instead of or in addition to nuts. Keep in mind texture and roast time may vary slightly.

My nuts are burning on the edges—what am I doing wrong?

Make sure the oven temperature is 325 °F (163 °C) and stir the nuts after 10 minutes and then every 5 minutes. Spreading them in a single layer so they roast evenly is key. If you crowd the pan, they may roast unevenly and burn faster.

Can I change the sweetener from maple syrup to honey?

You could, but the original recipe author tried honey and found that maple syrup gives better flavor and results in a non‑sticky candy‑like coating rather than a sticky one. If you use honey you may end up with a stickier texture.

How do I reduce the saltiness or spiciness?

To reduce saltiness: if you use salted butter instead of unsalted, reduce or omit the added kosher salt. To reduce spiciness: simply reduce or omit the cayenne pepper. You can always taste a few nuts after coating and before roasting and adjust slightly.

Can I make this ahead of time for a party?

Yes — this snack stores very well at room temperature (up to about 2 months). So you can make it ahead of time, allow it to cool fully, then store in airtight packaging until ready to serve.

Does it need to be refrigerated?

No — once fully cooled, the nuts and seeds are fine stored at room temperature in a sealed container or bag. Just ensure they are kept in a cool, dry place away from direct heat or sunlight.

Can I freeze these roasted nuts?

While the recipe doesn’t explicitly call for freezing, since they keep well at room temperature you could freeze them for longer storage. To do so, cool completely, pack into a freezer‑safe airtight container, and freeze. When ready to use, thaw at room temperature; you may want to refresh in a low oven for a few minutes to restore crispness.

Why are there clumps in the coating, and is that okay?

Yes, clumps are normal and can even be desirable — the pepitas in particular may cluster. After baking and while still warm, you can gently break large clumps apart for more even snack‑sized pieces, or leave them for crunchy clusters.

Conclusion

If you’re looking for a snack that’s festive, flavorful and surprisingly simple, these sweet & spicy roasted party nuts deliver. They strike a beautiful balance of sweet maple‑glaze, savory salt, and optional heat and herbs. Whether you’re prepping for a get‑together, packaging homemade gifts, or simply snacking while watching a movie — they’ll become a go‑to. With basic ingredients, short hands‑on time and excellent storage properties, this is one to keep in your repertoire. Enjoy the crunch!