Edibles Recipe: Spiced Nuts with Cannaoil

Canna Oil Spiced Nuts Recipe

Sweet, spicy, and salty, these nuts will call to you day and night. Store them in an airtight container — although they won’t last long. And if you can’t control yourself, make a second batch with canola oil rather than cannaoil (that’s what we do).


10 servings


¼ cup nuts




1 egg white
1 cup pecans
½ cup almonds
½ cup walnuts
½ cup cashews
3 ⅓ tablespoons cannaoil
2 tablespoons packed brown sugar
1 teaspoon chili powder
½ teaspoon ground allspice
½ teaspoon ground cinnamon
Pinch of cayenne pepper
Pinch of ground ginger


1. Preheat the oven to 300°F.

2. In a small bowl, beat the egg white until soft and foamy.

3. Put the remaining ingredients in a large bowl, pour the egg white over them and combine thoroughly.

4. Spread the nut mixture into a single layer on a rimmed baking sheet.

5. Bake, stirring every 10 minutes, until the nuts darken in color and become very fragrant, 30 to 35 minutes.

6. Put the baking pan on a wire rack to cool. The nuts will crisp as they cool — break up any that stick together.

Originally published in issue 18 of Cannabis Now. LEARN MORE.

Laurie has been writing recipes and cookbooks for many years. She is a food editor at two national magazines and has a degree from New York University in English and Sociology and an Associate's degree from the Culinary Institute of America. Laurie is particularly happy these days, partly due to her possessing a medical marijuana license for a seizure condition now completely and utterly gone. The dearth of good quality edible marijuana products compelled her to team up with MaryJane and rock the medible marijuana world. Laurie and Maryjane products are only available at dispensaries in the Portland, Oregon area.

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