Sweet and Spicy Glazed Nuts

These sweet and spicy glazed nuts are pecans, almonds and walnuts tossed in a maple-cinnamon glaze with a kick of chili and cayenne, then baked until glossy and crisp. They take five minutes to stir together, make an easy vegan snack for any day of the week, and disappear fast from a holiday appetizer table.

Unlike candied nuts made with egg whites or butter, these glazed nuts get their shine from nothing more than maple syrup and a spoonful of coconut sugar, so they're naturally vegan and gluten-free. The glaze turns sticky in the oven and sets into a thin, crackly shell as the nuts cool, with warm spice up front and a slow, gentle heat at the finish.

Key Ingredients & Substitutions

• Mixed raw nuts. A blend of pecan halves, whole almonds and walnut halves gives you a mix of buttery, crunchy and slightly bitter. Any raw, unsalted nuts work, including cashews, hazelnuts and macadamias. Start with raw rather than roasted nuts, since they toast in the oven as the glaze bakes on; already-roasted nuts can taste burnt by the time the glaze sets.
• Maple syrup. Pure maple syrup is the base of the glaze and adds a deep, caramel-like sweetness. Agave nectar works the same way and tastes a little milder. Skip pancake syrup, which is mostly corn syrup and won't set as nicely.
• Coconut sugar. Just one tablespoon of coconut sugar helps the syrup dry into a crisp coating instead of staying tacky. Light brown sugar is an easy swap.
• Warm spices. Cinnamon, ground ginger and a pinch of nutmeg give the nuts their cozy, holiday flavor. Pumpkin pie spice can stand in for all three if that's what you have.
• Chili powder and cayenne. Chili powder brings mild, earthy heat, while cayenne pepper is what makes these spicy glazed nuts actually spicy. Use ⅛ teaspoon for a gentle warmth or up to ½ teaspoon if you like real heat.
• Salt. Half a teaspoon of fine sea salt balances the sweetness. Leave it out if you start with salted nuts.
• Dried cranberries (optional). Stirred in after baking, they add chewy tartness and a festive pop of color. Raisins, chopped dried cherries or chopped dried apricots are all good alternatives.

Helpful Tips

Line the pan. Maple glaze bakes onto a bare pan like cement. A sheet of parchment paper or foil on a rimmed baking sheet means the nuts lift right off and cleanup takes seconds. If you use foil, a light film of oil keeps the glaze from sticking to it.

Spread them in a single layer. Nuts piled on top of each other steam rather than toast, and the glaze stays soft. Give them room on the pan, and scrape every last bit of glaze from the bowl over the top.

Stir once, then watch the last few minutes. Give the nuts a stir halfway through baking so they cook evenly and the glaze coats every side. Maple syrup goes from bubbling to scorched quickly, so check them at the 15-minute mark. They're ready when the glaze is bubbling all over and the nuts smell toasty.

Let them cool completely. Straight out of the oven the nuts will feel sticky and you'll wonder whether they worked. They did. The glaze firms up as it cools, so leave them on the pan for about 20 minutes, then break apart any clusters.

Fix sticky nuts with a few more minutes. If the nuts are still tacky once they're fully cool, the glaze didn't cook long enough, which often happens in a humid kitchen. Return the pan to the oven for 3 to 5 minutes and let them cool again.

Variations

Once you've made the basic recipe, it's easy to change the flavor. Keep the maple syrup, sugar and salt the same and swap the spices:

• Smoky chipotle. Replace the chili powder and cayenne with ½ teaspoon smoked paprika and ¼ teaspoon chipotle powder, and leave out the nutmeg. Great with a cold drink.
• Rosemary and sea salt. Skip the cinnamon, ginger and nutmeg. Add 1 tablespoon finely chopped fresh rosemary and a pinch of black pepper to the glaze, and sprinkle flaky salt over the nuts as soon as they come out of the oven.
• Chai spice. Use ½ teaspoon cinnamon plus ¼ teaspoon each ground cardamom and ginger, a pinch of cloves and a pinch of black pepper. Leave out the chili powder and cayenne for a sweeter, fragrant mix.
• Curry and lime. Swap the warm spices for 1 teaspoon curry powder, keep the cayenne, and toss the warm nuts with the finely grated zest of one lime. Cashews are especially good this way.
• Gingerbread. Use 2 tablespoons maple syrup and 2 tablespoons molasses, increase the ginger to ½ teaspoon, add a pinch of cloves, and leave out the chili powder and cayenne.
• Everything bagel. Leave out all the sweet spices, keep the cayenne, and toss the nuts with 1 tablespoon everything bagel seasoning before baking.

Serving Ideas

Set out a bowl of glazed nuts with drinks before dinner, or tuck them onto a vegan cheese board alongside crackers, olives, grapes and sliced apples. They're a natural fit for a holiday spread too; pair them with a few dishes from our vegan appetizer recipes for the holidays for an easy party menu.

For everyday snacking, pack a handful into a lunch box or keep a jar on the counter as an afternoon pick-me-up. More ideas for satisfying bites are in our roundup of healthy vegan snacks. Glazed nuts are also great chopped and scattered over salads like this jicama salad with oranges and watercress, over roasted squash or sweet potatoes, or on top of a bowl of dairy-free ice cream.

They also make a lovely homemade gift. Pack them into small jars or cellophane bags with a ribbon and a tag listing the ingredients, since anyone with nut allergies will want to know.

Storing & Freezing

Once they're completely cool, store the glazed nuts in an airtight container at room temperature for up to 2 weeks. Keep them away from the stove and out of humid spots, since moisture is what softens the glaze. If they lose some crunch, crisp them on a lined baking sheet at 325°F for 3 to 4 minutes and let them cool again. Add the dried cranberries just before serving if you plan to keep the nuts for more than a few days, so the fruit doesn't soften the coating.

For longer storage, freeze them in a freezer bag or container with as much air removed as possible for up to 3 months. The nuts don't freeze solid, so you can grab a handful straight from the freezer, or let them come to room temperature for about 15 minutes in the closed container before opening it so condensation doesn't make them sticky.

More Vegan Snacks

If you loved these glazed nuts, here are a few more snacks you might enjoy:

• Flavored Popcorn Recipes and Ideas
• Vegan Pumpkin Protein Balls
• Vegan Granola Bars
• Vegan Chocolate Matzo Brittle

Recipe