4 Recipes if You Love Sweet & Spicy Snacks

Sometimes you can’t decide between savory or sweet. Honestly, life is too short to make that choice. We rounded up a few of our favorite delicious and nutritious sweet and spicy snacks to give you the satisfaction you need when the mood strikes.


Original Recipe via Leelalicious

Nuts in moderation are proven to aid in weight loss and help keep weight off. Adding an extra kick to the nuts ensures you portion it out and enjoy the pop of flavor.


  • 1/4 cup honey
  • 1 teaspoon ground chili powder (like cayenne), adjust to taste
  • 12 ounces raw cashew nuts (about 2.5 cups)
  • 2 tablespoons coconut sugar
  • 1.5 teaspoons sea salt


  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
  2. Stir together honey and ground chili powder. Microwave for a few seconds to liquefy the honey and add the raw cashews.
  3. Spread the cashews on the prepared baking sheet in a single layer and roast for 10-15 minutes. Flip after 5 minutes and keep a close eye. Take the nuts out when they look just a little darkened. You don’t want to burn them!
  4. While the cashews are roasting, stir together coconut sugar and salt. Let the nuts cool for 5 minutes, and then toss in the sugar-salt mix.
  5. Let nuts cool thoroughly and store in an airtight container.


Original Recipe via Soup Addict 

Pumpkin seeds pack in plenty of vitamins and 12g of protein per cup! It’s an excellent treat after a workout session.


  • 1/2 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon Sriracha Red Robin Seasoning (or salt)
  • 1/2 – 2 cups raw pumpkin seeds


  1. Preheat the oven to 400 degrees. In a small bowl, mix the olive oil, honey, and
  2. Sriracha with the pumpkin seeds until all the seeds are coated.
  3. Spray a rimmed baking sheet with cooking spray or line with a silicone liner. Spread the seeds out onto the baking sheet and sprinkle with your favorite seasoning or salt.
  4. Roast the seeds in the oven for about 20 minutes, stirring every 5 minutes or so, until the seeds are browned. If you hear popping sounds, you are lucky! Your pumpkin seeds will be extra crunchy.


Original Recipe via Food Network 

There’s a new reason to have more movie nights! Impress your friends with homemade sweet and spicy popcorn.


  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon cayenne pepper
  • 1/4 cup coconut oil
  • 16 cups hot, freshly popped popcorn


  1. Stir the confectioners’ sugar, paprika, salt, garlic powder, cumin, and cayenne together in a small bowl.
  2. Heat the coconut oil in a large pot with a lid over medium heat.
  3. Add the popcorn and half of the sugar mixture, cover the pot and shake to coat.
  4. Add the remaining sugar mixture and continue to shake until well coated. Serve immediately.


Original Recipe via Sally’s Baking Addiction

Everybody loves Chex. While the brand has its own flavored mixes, make your own with a few spices from your pantry. Try substituting the Chex for your favorite cereal!


  • 9 cups (290g) Chex cereal
  • 2 cups (225g) mixed nuts
  • 2 cups (100g) mini pretzels
  • 1 cup (50g) bagel chips
  • 3/4 cup (12 Tbsp; 170g) unsalted butter
  • 6 Tablespoons (90g) Worcestershire sauce
  • 1/2 cup (120g) honey
  • 1/3 cup (80g) hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon salt
  • optional: a sprinkle of chili powder


  1. Preheat oven to 275 degrees. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Combine the first four ingredients (the dry snacks!) in a large mixing bowl.
  3. Place the remaining ingredients, except for the chili powder, in a medium saucepan over medium heat. Stir until the butter has melted. Pour over the dry ingredients and carefully stir to coat.
  4. Spread evenly on prepared baking sheets and bake for 1 hour, stirring every 15 minutes. Remove from the oven, sprinkle with a little chili powder (for extra spice, if desired), then allow to cool completely on the baking sheets. The Chex mix will crisp up as it cools.
  5. Cover tightly and store at room temperature for up to 2-3 weeks.
No Comments Yet

Comments are closed