Moroccan Spiced Walnuts

Sweet and spicy Moroccan walnuts dusted with ras el hanout. Great as a gift, snack, or pretty party appetizer. 

Course Appetizer, Snacks
Servings 2 heaping cups
Author katiemorford


  • 2 cups walnuts
  • 1 1/2 tablespoons unsalted butter
  • 2 teaspoons ras el hanout (store-bought or see Notes)
  • Large pinch cayenne pepper
  • 1 1/4 teaspoons kosher salt
  • 3 tablespoons brown sugar
  • 1 tablespoon water


  1. Preheat oven to 375°F. Place the walnuts on a baking sheet and toast in the oven for 5 minutes.
  2. Over medium heat, in a saucepan, melt the butter. Add the ras el hanout, cayenne, salt, brown sugar and water. Stir until the sugar is melted, the mixture bubbles and looks foamy on top. Toss the warm walnuts with the butter mixture until thoroughly coated. Place in a single layer on an aluminum foil lined baking sheet. Bake in the oven for 5 minutes. With a spoon, toss the walnuts. Return to the oven for 5 minutes.
  3. Remove from the oven and let cool completely. Break up the walnuts if they have stuck together.
  4. Store in an air-tight container.

Recipe Notes

Ras el Hanout Spice Mix -- In a small bowl, whisk together the following spices. Transfer what you don't use to a small container with a lid. 3 teaspoons ground cinnamon 3 teaspoons ground cumin 3 teaspoons ground turmeric 2 teaspoons ground coriander 2 teaspoons ground ginger 2 teaspoons ground cardamom 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon mace 1 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper