Cajun Spiced Mixed Nuts

To help offset the sugar overload of holiday goodies, I make a large batch of Cajun Spiced Mixed Nuts every December. Being a lover of nuts, I look forward to it every year. Occasionally, I will make the recipe with just pecans or peanuts, but mostly I use mixed nuts.

Cajun Spiced Nuts

More Nutty Holiday Treats

Seasoning Tips

The original recipe for Cajun Spiced Mixed Nuts calls for Worcestershire sauce in liquid form. A couple of years ago, I discovered Worcestershire powder from Savory Spice Shop. I now use that in place of the liquid form in Chex Mix and savory seasoned nuts. Gone are the days of soft Chex Mix and sticky nuts!

The recipe below calls for 1-2 tablespoons of Cajun seasoning. The amount you choose to use depends on how spicy you like it and which brand of Cajun seasoning you use. Some brands are spicier than others. Personally, I have used Tony Chachere’s since I was 12 years old and living in Louisiana. I figured if it’s what our Cajun friends used, it’s what I would use. It can be found in most major grocery store chains.

If you use nuts that are already salted, there is no need to add salt. If you buy unsalted nuts, add a teaspoon or two of salt to the melted butter.

Cajun Spiced Nuts Recipe

Ingredients

  • 2 lbs mixed nuts
  • 1 stick butter
  • 1/4 cup sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 tablespoons Worcestershire powder or 3 tablespoons Worcestershire sauce
  • 1-2 tablespoons Cajun seasoning

Directions

  1. Preheat oven to 225°F.
  2. In small batches, pour nuts into a colander that has been placed over a dry sink. Shake and toss to allow the dry skins and other debris to fall through the holes. Spread nuts in a large roasting pan. Set aside.
  3. Melt butter in a bowl or glass measuring cup.
  4. Add sugar & all of the seasonings to the melted butter. Stir until sugar is dissolved.
  5. Pour seasoned butter over the nuts. Stir until all of the nuts are coated with the melted seasoned butter.
  6. Place pan in oven. Bake for 2 hours, stirring every 20 minutes.
  7. Spread nuts on parchment paper to cool before storing in an airtight container.

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