“Sweet Curry Spiced Nuts”

Do you crave a little something sweet after lunch or dinner? Does that mean you reach for a piece of candy or a soda? Many of us do just that which is not a good thing. I’m going to give you a healthier option. So why not one evening stir up a batch of my Sweet Curry Spiced Nuts. Inspired by those luscious nuts served warm and toasty at festivals, ball games, concerts and such. However, those nuts are coated and coated and coated with tons of sugar.

Like myself, I know many of you are watching your weight especially since the holidays are over. Trying to cut back on white sugar is not an easy thing to do but as I always say, everything in moderation. We know nuts are a healthy option for snacking but sometimes they just need a little something. So I came up with Sweet Curry Spiced Nuts made with superfine sugar that gives these nuts a thin layer of sweet. Better yet, they’re carb friendly, making them a perfect after lunch or dinner snack, 17.5 carb grams in a 1/4 cup serving. Can I get a hallelujah? Amen!

Sweet Curry Spiced Nuts

This recipe is similar take on my Spicey Spiced Nuts yet opposite because the sweet curry powder from Penzeys I use is not hot and I use just a little cayenne pepper which can be omitted. Too much cayenne takes away from the curry flavor in this recipe. I find the curry brings out the nutty flavor and a little spice on the tongue. This recipe makes about 12 servings and keeps for quite a while when stored in an air tight container so you can nibble at your leisure.

Choose your favorite nut to use in this recipe as my favorites are pecans and cashews. My Dad loves walnuts which are absolutely delicious and you won’t be able to stop at a 1/4 cup so hide the container or put it under lock and key. This recipe makes great snack for coworkers and a great gift idea anytime of year.

Sweet Curry Spiced Nuts

These nuts take about one and half hours from start to finish with 30 minutes cooling time before storing. Consequently you can make a batch over the weekend and you’re ready for the work week or kid-friendly snacks for kids after school. So turn your family on to the new snack in town and I promise you they will be a hit.

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Sweet Curry Spiced Nuts

If you can’t find superfine sugar, process granulated sugar in a food processor for 1 minute.

1 egg white

1 T. water

1 t. salt

1 1/2 pounds pecans, cashews, walnuts, or whole unblanched almonds

3/4 cup superfine sugar

2 t. cumin

2 t. Penzey’s Sweet Curry Powder

1 t. paprika

1/2 t. cayenne pepper

Adjust two oven racks to the upper and lower-middle positions and heat the oven to 275 degrees. Whisk the egg white, water, and salt together in a medium bowl until foamy. Add the nuts and toss to coat. Drain in a colander for 5 minutes.

Mix the sugar, cumin, curry powder, and paprika together. Toss the spices with the drained nuts. Spread the nuts evenly on two parchment-lined baking sheets. Bake until the nuts are dry and crisp, about 50 minutes, stirring occasionally and rotating the baking sheets halfway through. Remove from the oven and let the nuts cool completely on the baking sheet, about 30 minutes. Break the nuts apart and serve.


Cinnamon-Spiced Nuts

Omit the cumin, cayenne and add 2 t. cinnamon, 1 t. ginger, and 1 t. coriander with the sugar in step 2.

To make ahead:

The nuts can be stored at room temperature in an airtight container.

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Michelle Heyden Written by:

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