Chipotle-Lime Mixed Nuts

SnackQuick and EasyGluten-FreeNut

Mixed roasted nuts with a chipotle lime and brown sugar glaze.

Photography Credit: Elise Bauer

We were eating some store-bought chili-lime nuts the other day and it occurred to us that it should be easy enough to make them at home. But how to get the spices to adhere to the nuts?

Egg whites. Nature’s food glue.

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What sort of nuts to use? Any nuts you like. We used almonds, pecans and cashews for this batch.

As for the spices, we used chipotle powder for its smokey spiciness. You could easily use regular chili powder, cayenne, Chinese Five Spice, or Garam Masala. Just remember you’ll want something sweet, something spicy, salt, something zesty, and a touch of acidity.

Chipotle-Lime Mixed Nuts Recipe

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: 4 cups


  • 4 cups mixed nuts (almonds, cashews, walnuts, pecans, etc.)
  • 3 teaspoons salt
  • Grated zest of 2 limes
  • 3 Tbsp brown sugar
  • 2 teaspoons chipotle powder (can sub chili powder, cayenne, Chinese five spice, Garam Masala, etc.)
  • 2 egg whites
  • 2 Tbsp lime juice


1 Preheat oven to 350°F.

2 Make coating: "Muddle" the grated lime zest with the salt in a large bowl by mashing it around with the back of a wooden spoon. The salt and zest should intermingle into a paste.

Add the brown sugar and chipotle powder and mix well.

Whisk in the egg whites.

3 Toss with nuts: Add the nuts and mix to combine, until all of the nuts are well coated.

4 Bake: Place the nuts in a layer on a cookie sheet that has been lined with either parchment paper, foil, or Silpat. Bake at 350°F for 15-20 minutes, or until light golden brown.

Remove from oven, sprinkle lime juice over all the nuts and return to the oven for 2 minutes. Allow to cool before eating.

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Pretzel and Nut Mix - holiday snack from David Lebovitz

Chipotle Lime Mixed Nuts

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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14 Comments / Reviews

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Did you make it? Rate it!

  1. Penny

    These are yummy but a bit sticky- is this right?
    I did allow to cool for several hours

    Show Replies (1)
  2. Sanae

    Hello! I’ve been a fan of your site for some time. I tried this recipe tonight for my birthday, and it was wonderful! Thank you for making my birthday dinner a tasty one.

  3. Sharon

    I had this recipe saved for some time, and finally made them last night. Wow! They are fabulous!!

  4. Laney

    This sounds wonderful. I’m going to try a spice mix I found in Mexico – ‘Tajin’ with chili powder and lime!

    Show Replies (1)
  5. Nate @ House of Annie

    Wow, nice! I like the use of chipotle powder. Smoked paprika would be great, maybe with a little granulated garlic. I wonder if we could use ground Sichuan peppercorn on it…

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