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Great with any Scotch

for Pairing









Whisky Glazed Nuts

Pumpkin pie spices have never been put to better use then in this recipe for whisky glazed nuts.  Sweet, spicy and salty these nuts are savory enough to use on salads or make a great addition to any cheese and fruit plate. Delicious when used to top off that holiday dessert or just enjoy them as a snack with your favorite dram.  They will last for some time if stored in an airtight container, so don't be afraid to make them ahead for use during the holidays.




4 Cups walnut/pecan mix or favorite nut combination

2 Tbl. unsalted butter ( or cut back on salt below)

1/4 cup brown sugar

3 Tbl. unpeated scotch


1 tsp. cinammon

1/2 tsp. ground ginger

1/4 tsp. sea salt

1/4 tsp. nutmeg

1/4 tsp. cloves

1/8 tsp. cayenne pepper (go easy - a little goes a long ways) 

(Instead of mixing your own, you may use an equavilent  2 tsp. pumpkin pie spice plus the salt and cayenne).






Cover a large baking sheet with parchment paper, or just be sure it has a good non-stick finish. Set aside.


Measure out spices and sugar to have ready before you begin.


Over medium hign heat, melt butter in a large skillet.  Once it has melted, add the nuts and stir occasionally until nuts just begin to toast (about 4 minutes).  Turn down the heat to medium and add the sugar and spices stirring til all the sugar melts.  Add in the maple syrup and whisky continually stirring the nut mixture for about 3 to 4 minutes until nicely carmelized.


Remove from stove top and spill onto baking sheet to cool, separating the nuts before they clump.  Discard any large sugar lumps that have not adhered to the nuts.


Cool completely before storing in an airtight container.


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