Chipotle-Lime Mixed Nuts

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

  • 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Penny

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

  • 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.

  • Sharon

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

  • Laney

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

    • Karrie

      How did they turn out? I want to use my Tajin as well

  • 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…

  • Mimi

    These look great. I’m guessing you use nuts that are already roasted but not salted. Is that correct?

    Some of the nuts were raw and some were already roasted. All were unsalted. ~Elise

  • Carissa

    Hi, we don’t have Chipotle in New Zealand, but I’m trying to grow the Chipotle chillies (we only Chipotle Tabasco). How do I make this flavour for this receipe? Do I mix chilli, cayenne, five spice and Garam Masala or just one of these? I made our Thanksgiving dinner from several of your recipes and it turned out magnificent. Thank you so much, your recipes never ever fail me.

    You can use any combination of spices you want. Chipotle is a specific flavor that comes from smoked, dried jalapeños. You might try some smoked paprika along with some chili or cayenne if you don’t have access to chipotle powder. ~Elise

  • mantha

    Wow — these look so good, and so easy! It’s a toss-up which I love better, chipotle or garam masala — obviously a batch of each is absolutely called for. I’m thinking one of those Indonesian satay mixes with lemongrass and galangal would be fabulous too.

  • jen r

    I use liquid honey to get the spices to stick (egg allergy). Works well and offers up the “something sweet” too so you can cut out the sugar (unless you want them really sweet of course!).

    Great idea, thank you Jen! ~Elise

  • Rivki Locker (Ordinary Blogger)

    I think nuts will be my downfall!! I am soooo addicted to them in any shape or form but especially sweetened and spiced. My favorite now is a recipe from David Lebovitz’ new cookbook for candied pecans. But this recipe looks scrumptious. Gotta get some limes and try it! Thanks!

  • Sandra Bianco

    These sound delicious and good for gifting. Since they’re made with egg white though, how long do they keep? Do they need to be refrigerated?
    I bet these would be a knockout gift for my friends here in town, but I also have gifts to send across the country. I was wondering if they’d make the trip?? Thanks for your help…best to you!

    Great question. I assume they would make the trip fine as long as they are kept dry. They don’t need to be refrigerated. ~Elise

  • Jules

    Just made these last night with cayenne and Chinese five spice. YUM!