Sweet-Spicy Soaked Nuts

Here’s a quick recipe for spicy and sweet candied nuts. A holiday (or any time of year) treat, and makes a great gift!

Start with our soaked-brined nuts technique/recipe.

For a vegan variation, you could use coconut yogurt instead of egg whites. We have found if using coconut cream/milk, that it turns out gooier and stickier (think “Cracker Jack”),versus a drier coated texture with egg whites.

Soaked Sweet/Salty Nuts
Prep time
Fermentation time
Total time
Recipe type: Snack
Yield: 1 lb.
  • 1 lb. (450g) soaked nuts or seeds (any variety or combination)
  • 1 egg white or 2 Tbsp. coconut cream or coconut milk (for vegan)
  • 1 Tbsp. (15ml) water
  • ½ cup (100g) raw white sugar
  • ¼ cup (60g) brown sugar
  • 5 tsp. (25ml) red pepper powder
  • 2 tsp. (10ml) fine sea salt
  • 1 tsp. (5ml) ground cinnamon
  1. Preheat oven to 300F.
  2. Mix egg white or coconut milk/cream and water. If using egg white, whip until a thick foam develops. If using coconut cream, simply mix together (mixture will not foam).
  3. Add nuts and coat evently with mixture.
  4. Combine sugars, salt, cinnamon and red pepper powder in a separate bowl and stir to remove lumps and ensure a consistent mixture.
  5. Add dry mixture to the nuts and coat thoroughly.
  6. Layer nuts on a sheet pan covered with parchment paper.
  7. Bake 30 minutes, stirring every 10 minutes.
  8. Let cool, then break up into bite sized pieces.
  9. Store in airtight jars.


*Adapted from a smitten kitchen recipe.

1 thought on “Sweet-Spicy Soaked Nuts

  1. Pingback: Soaked & Brined Nuts | Fermenters Club

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