Spiced Party Pecans

So, I hoped to uncover a great retro party nuts recipe – but guess what? Life happened, I didn’t get around to it in time for a gathering I was having at my house and ended up googling a recipe from my office with just enough time to pick up ingredients on the way home.

I was bummed because party nuts seemed like SUCH a perfect retro recipe item. I don’t know if its because I actually saw a bunch of recipes for them while I was reading through my old cookbooks – OR if it’s because most elderly people I know have dishes of mixed nuts out so they feel old, but I didn’t get it together.

They were SUPER easy to make. I picked up the pecans at the Peachtree Road Farmer’s Market on Saturday. They were $7 for a not even full sandwich sized zip lock – but I spoke to the vendor and something about learning where they were from (near Hartwell) made the price seem unimportant. (PS – I wish my paparazzi took more flattering shots – but here I am, none the less).

On the plus side, I did try out this new recipe as found on this blog:


“First up is a recipe for Spiced Party Pecans from the New Basics Cookbook by Julee Rosso and Sheila Lukins.

I highly recommend that you make some extra to keep for yourself.”

Spiced Party Nuts
makes 2 cups

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoons cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 2 cups shelled whole almonds or pecan halves
  • 1 tablespoon coarse (kosher) salt (optional)
  • Garlic salt (optional)
  1. Preheat the oven to 325°F.
  2. Mix the cumin, chili powder, curry powder, garlic salt, cayenne, ginger, and cinnamon in a bowl. Set aside.
  3. Heat the oil in a nonstick skillet over low heat. Add the spice mixture and stir well. Simmer to mellow the flavors, 3 or 4 minutes.
  4. Place the nuts in a mixing bowl, add the spice mixture, and toss well. Spread the nuts in a single layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice.
  5. Remove the baking sheet from the oven, and using a rubber spatula, toss the nuts with any spices and oil that have accumulated on the bottom of the pan. Sprinkle with the coarse salt, and a bit more garlic salt if desired. Let rest for 2 hours in a cool place. Store in airtight jars.

Just mixing the 7 spices together was a fun start. I don’t think I’ve ever used so many seasonings in one recipe before. They looked like an awesome artist’s paint pallet in the bowl.

They were super tasty – BUT I think I need to stir a little more next time and use more olive oil (I was on the conservative side because I was almost out) – some nuts were total spice bombs, albeit tasty spicy bombs, but too much spice coating on some and not others.

I put the leftovers in baggies and snacked on them for a few days. Now I’m actually craving them and might have to whip up another batch.

Do you have a favorite spice blend for nuts or otherwise?



  1. My mom loves nuts! I’ll have to make these for her next time she comes visit 🙂

    1. It was fun to mix a ton of spices. You could easily make and mail 🙂 They would still be good.

  2. Silly Wabbit- we harvest pecans down here! We we start picking them up, I’ll have to bring you some “real” Georgia pecans. You’ll thank me….

    1. Now you HAVE to bring or send me some. I paid $7 for not even a full regular sized ziplock (shelled, but still).

      1. You Yankees are ALWAYS getting tricked into paying more…

        Sorta like when we carry watermelons to New York and sell them for $25 a pop. 😉

  3. AGrayHarper · · Reply

    nice nuts….!! IDEA: next time I come to visit can we stay up all night (or day?) making drinks from my vintage cocktails book? pretty please! and then we can BOTH blog about it. High five!

    1. deal! minus the staying up all night 🙂

  4. Can I come when this happens and then I can FB about it 🙂

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