Course Appetizer, Snack
Cuisine American
Cook Time 10minutes minutes
Total Time 40minutes minutes
10
cups
If you love candied or spiced nuts – like sweet, glazed pecans or bold and spicy mixed nuts – then you’ll love making this recipe on the Blackstone griddle! Whether you need a good “bar snack” or you want to gift some holiday tins of edible goodies this year, this spiced nuts recipe will be a new favorite!
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Ingredients
For the Savory Spiced Mixed Nuts:
2 cups pecan halves
2 cups whole almonds
2 cups whole cashews
2 cups lightly salted peanuts
4 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1-2 tablespoons hot sauce
1 tablespoon garlic powder
1 tablespoon seasoned salt
1 teaspoon onion powder
⅛ teaspoon cayenne pepper *Or up to ½ or 1 teaspoon for spicier nuts.
For the Glazed Pecans:
2 cups pecan halves
2 tablespoons unsalted butter
2 tablespoons orange liqueur
1-2 tablespoons water
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon vanilla extract
Instructions
Preheat griddle to about 350°F. *You can alternate burners (one on, one off) if needed to get a lower griddle temp. While griddle is heating, add garlic powder, seasoned salt, onion powder, and cayenne pepper to a small bowl and mix together well. Set seasoning mixture aside.
Make the savory spiced nuts first. Spread out your assorted nuts in an even layer on the griddle, and allow them to start warming for 2-3 minutes. Then make a well in the center of the nuts, and add the butter to the griddle. After the butter has melted, toss the mixed nuts and butter so that the nuts are evenly coated.
Add the Worcestershire sauce and hot sauce to the mixed nuts on the griddle. Toss to combine so the nuts are equally coated in the wet ingredients. This is crucial for the seasoning to stick efficiently.
Once combined, immediately sprinkle on the seasoning mixture. Toss to evenly distribute the dry mix. Then spread the nuts out in a thin even layer on the side of the griddle to make room for the glazed pecans.
Allow the savory spiced nuts to toast and dry out on the griddle for about 5 minutes, stirring occasionally so the nuts don’t burn or blacken (while making the glazed pecans). Once toasted, transfer the savory mixed nuts to a large mixing bowl.
Make the glazed pecans next. While the spiced nuts are toasting on the side, add the pecans to a separate area on the griddle. Spread out in an even layer and toast for about 1-2 minutes. Then add butter, brown sugar, cinnamon, vanilla, orange liqueur, and about 1-2 tablespoons of water. Mix together until a rich syrup forms. Stir thoroughly, ensuring each nut is evenly coated as the syrup reduces.
After the syrup has reduced and thickened (about 2 minutes), spread the glazed pecans out on a sheet tray to dry. As the nuts are cooling and drying, they will probably clump together due to the melted sugars. When the glazed nuts are almost dry, simply break them apart into individual pieces.
Mix the sweet and savory nuts. Once the glazed pecans are completely dried, add to the mixing bowl with the spiced savory nuts. Mix together well. Store the nuts at room temperature in an airtight container for up to 2 weeks.
