Gingerbread Spiced Nuts Recipe
This Gingerbread Spiced Nuts Recipe gives you crunchy, sweet spiced nuts with cozy gingerbread flavor—perfect as a Christmas snack recipe, a festive party snack, or a homemade snack gift for the holidays.
I’ve been making some version of holiday spiced nuts since my kids were in middle school, packing them into little jars for teachers and neighbors. Over time, I’ve tweaked my base mix into this gingerbread nut mix: a glossy, oven roasted spiced nuts blend that tastes like gingerbread cookies and candied gingerbread nuts had a snackable baby.
These glazed mixed nuts have a crisp, crunchy shell; warm ginger and cinnamon; a little molasses richness; and just enough sweetness to feel special without going overboard. They’re wonderful on a cheese board, tossed over salads, or straight from the jar while you’re wrapping gifts and watching a movie.
You can use whatever nuts you like—walnuts, pecans, almonds, cashews—and the whole batch comes together quickly with simple pantry ingredients. If you’re looking for a winter holiday recipe that’s easy, make-ahead, and seriously giftable, this Gingerbread Spiced Nuts Recipe belongs in your December rotation.
Why You’ll Love This Gingerbread Spiced Nuts Recipe
So, why these sweet spiced nuts and not the ones at the grocery store? Let me explain.
- Big gingerbread flavor in every bite – Ground ginger, cinnamon, and molasses give you that classic gingerbread flavor in a crunchy nut mix instead of a cookie.
- Simple pantry ingredients – You probably already have everything you need: mixed nuts, sugar, spices, and one egg white.
- Perfect for gifting – This holiday nut mix looks beautiful in jars or bags and stays crunchy, making it a reliable homemade snack gift.
- Easy oven method – No candy thermometer, no fuss—just stir, spread, and bake for glossy oven roasted spiced nuts.
- Naturally gluten-free – No flour needed, so these work well for gluten-free friends and family.
- Customizable sweetness and spice – Make them more sweet, more spicy, or add a tiny bit of heat for a grown-up Christmas snack recipe.
- Stays crunchy for days – When stored right, these crunchy spiced nuts keep well for up to two weeks.
- Great for snacking or entertaining – Serve as a festive party snack, sprinkle over yogurt or oatmeal, or add to a holiday charcuterie board.
Honestly, these are the nuts I reach for all December long. I keep a jar on the counter and another “hidden” jar in the pantry. You know what? That second one is usually the one my husband finds first.
Ingredients
Here’s exactly what you’ll need for this Gingerbread Spiced Nuts Recipe.
For the nuts:
- 4 cups mixed nuts (about 1 pound – I like a mix of pecans, walnuts, almonds, and cashews; raw or roasted, unsalted)
- 1 large egg white (this helps the ginger cinnamon nuts coating stick and get crunchy)
For the gingerbread coating:
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 1 tablespoon molasses (for classic gingerbread flavor; use unsulphured, like Grandma’s brand)
- 1 teaspoon pure vanilla extract
- 1½ teaspoons ground ginger
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice (optional, but adds depth to the gingerbread flavor nuts)
- ½ teaspoon fine sea salt
- Pinch of cayenne pepper (optional, for a subtle warmth that balances the sweetness)
Ingredient Notes & Tips
- Mixed nuts: Use any combination you love—pecans and walnuts get extra craggy and crunchy, while almonds stay super crisp. Just avoid seasoned or salted nuts.
- Molasses: This is what gives these candied gingerbread nuts that classic winter holiday flavor. If you hate molasses, you can swap in pure maple syrup, but the flavor will be softer.
- Spices: Fresh spices matter here. If your ginger or cinnamon has been hiding in the back of the pantry for 5+ years, it’s time for a refresh.
- Egg white: It creates that shiny, crunchy shell you expect from sweet spiced nuts. For a vegan version, you can use whipped aquafaba (the liquid from a can of chickpeas).
Directions
We’re using a simple oven method that gives you evenly toasted, crunchy spiced nuts without constant stirring.
1. Prep your pan and oven.
Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This keeps the glazed mixed nuts from sticking and makes cleanup easy.
2. Whisk the egg white until frothy.
In a large mixing bowl, whisk the egg white until it’s foamy and slightly thick, about 30–45 seconds by hand. You don’t need stiff peaks—just a light foam that will coat the nuts.
3. Add sugars, molasses, vanilla, and spices.
To the bowl, add the granulated sugar, brown sugar, molasses, vanilla, ginger, cinnamon, nutmeg, cloves, allspice, salt, and cayenne (if using). Whisk until smooth and glossy; it will be thick but pourable. It should smell like gingerbread cookie batter.
4. Coat the nuts.
Add the mixed nuts to the bowl. Using a spatula, stir and fold until all the nuts are thoroughly coated in the gingerbread mixture. Take your time and scrape the bottom of the bowl—every nut should look shiny.
5. Spread in an even layer.
Pour the nuts onto the prepared baking sheet and spread them out into a single layer. It’s okay if some are touching, but avoid giant clumps so they bake evenly.
6. Bake and stir.
Bake for 25–30 minutes, stirring once halfway through. When you stir, bring the nuts from the edges toward the center and break up any big clumps. The nuts are done when they look dry, lightly toasted, and your kitchen smells like a gingerbread house.
7. Cool completely for crunch.
Remove from the oven and spread the nuts back into an even layer. They’ll still feel a little soft while hot—that’s normal. Let them cool completely on the pan (about 30 minutes). As they cool, the coating hardens and becomes crunchy.
8. Break apart and store.
Once fully cool, break up any remaining clusters, taste for salt (you can sprinkle a tiny bit more if needed), and transfer to an airtight jar or container.
If your nuts aren’t crisp after cooling, don’t panic—see the FAQs for how to fix slightly sticky holiday spiced nuts.
Servings & Timing
Yield
- Makes about 4 cups of gingerbread spiced nuts
- Roughly 16 servings of ¼ cup each
Timing
- Prep Time: 10 minutes
- Bake Time: 25–30 minutes
- Cooling Time: 30 minutes
- Total Time: About 1 hour 10 minutes
These times make this Gingerbread Spiced Nuts Recipe perfect for a busy December afternoon—you can mix a batch, bake them while you address cards, and they’ll be cool and ready to package by the time you’re done.
Variations
You can easily tweak this holiday nut mix to match your taste, dietary needs, or what you have on hand.
- Vegan Gingerbread Spiced Nuts: Use 3 tablespoons whipped aquafaba (chickpea liquid) instead of the egg white; whisk until foamy, then proceed as written.
- Extra Spicy Ginger Cinnamon Nuts: Double the ginger, add a bigger pinch of cayenne, and bump the cinnamon to 2 teaspoons for a bold, warming kick.
- Maple Pecan Holiday Spiced Nuts: Use mostly pecans, replace molasses with pure maple syrup, and add a pinch of orange zest.
- Lower-Sugar Sweet Spiced Nuts: Use 3 tablespoons granulated sugar plus 3 tablespoons brown sugar; the coating will be lighter but still satisfying.
- Nut-Free Gingerbread Snack Mix: Use pumpkin seeds and sunflower seeds instead of nuts, and watch the bake time closely—seeds can brown faster.
- Cocoa Gingerbread Nuts: Add 1 tablespoon unsweetened cocoa powder to the spice mix for a subtle chocolate-ginger twist.
If you like to make snack “flights” for parties, you can bake two half-batches with different spices on separate pans—one classic gingerbread flavor nuts and one extra spicy.
Storage & Reheating
How to Store
- Room temperature: Store cooled nuts in an airtight jar or container at room temperature for up to 2 weeks. Keep them away from heat and humidity so they stay crunchy.
- Freezer: For longer storage, freeze in a freezer-safe container or zip-top bag for up to 2 months. Press out excess air before sealing.
Re-crisping or Refreshing
If your crunchy spiced nuts soften a bit over time:
- Spread them on a baking sheet and warm at 275–300°F (135–150°C) for 5–8 minutes.
- Let them cool completely—they’ll firm back up as they cool.
Make-Ahead Tips
- Make a big batch now and freeze in smaller containers. Pull out a jar whenever you need a quick festive party snack.
- For gifting, you can make these up to 7–10 days before you plan to hand them out. Package only once they’re completely cool and dry.
Notes
A few things I’ve learned after many, many pans of holiday spiced nuts over the years:
- Don’t rush the cooling. The most common “mistake” with oven roasted spiced nuts is putting them away while they’re still slightly warm. They trap steam and turn soft. Let them cool fully, even if you’re impatient—I speak from experience.
- Use a big enough bowl. Coating 4 cups of nuts needs a generous mixing bowl so you’re not sending nuts flying across your kitchen. (Again: experience.)
- Taste your mix. Before you add the nuts, taste a tiny bit of the gingerbread coating. If you want more ginger, cinnamon, or salt, this is the time to adjust.
- Light vs dark sugar. Using light brown sugar keeps the flavor balanced. Dark brown sugar brings a stronger molasses note, which some folks love—but it can edge toward “too intense” for others.
- Clumps are okay (to a point). A few little clusters are delightful—especially in yogurt—just break up any huge chunks while the nuts are still slightly warm.
And a personal tip: if you’re planning to gift these, go ahead and set aside a “house jar” right away. Because once you taste them, that gift pile has a way of shrinking.
FAQs
Can I use just one type of nut instead of a mix?
Yes, you can use all pecans, all almonds, or any single nut you like; just keep the total amount at about 4 cups.
My nuts didn’t get crunchy—what happened?
They probably needed a few more minutes in the oven or more cooling time. Spread them back on the pan and bake at 275–300°F for another 5 minutes, then cool again.
Can I make this Gingerbread Spiced Nuts Recipe without egg white?
Yes—replace the egg white with 3 tablespoons whipped aquafaba (the liquid from a can of chickpeas), whisked until foamy. It won’t be quite as glossy, but it still works.
Are these very sweet?
They’re moderately sweet, similar to classic candied nuts. If you prefer less sweetness, reduce both sugars slightly and keep an eye on them as they bake so they don’t overbrown.
Should I use raw or roasted nuts?
Either works, as long as they’re unsalted. Raw nuts toast more deeply during baking; roasted nuts will be a bit more firm and may need slightly less time, so start checking at the 20-minute mark.
Can I double this recipe?
You can, but use two baking sheets so the nuts stay in a single layer. Rotate the pans halfway through baking for even toasting.
Can kids help make these?
Yes—kids can measure spices, whisk the coating, and help spread the nuts on the pan. Just handle the hot oven yourself.
Are these good on salads?
Absolutely. These ginger cinnamon nuts are wonderful tossed over spinach salads with apples, pears, or roasted squash for a winter holiday recipe that feels special without extra work.
Conclusion
This Gingerbread Spiced Nuts Recipe gives you everything you want in a winter snack: crunchy texture, cozy gingerbread flavor, and an easy method that fits into a busy holiday season. From last-minute hostess gifts to movie-night munching, this holiday nut mix earns its spot on your yearly baking list.
Give these sweet spiced nuts a try, then come back and tell me how you served them—straight from the jar, on a cheese board, or tucked into gift bags. And if you love cozy, festive snacks, you might also enjoy exploring more of my holiday treats and homemade snack gift ideas on the blog.
Gingerbread Spiced Nuts
Ingredients
- 4 cups mixed nuts about 1 pound; unsalted, raw or roasted; such as pecans, walnuts, almonds, and cashews
- 1 large egg white for coating; see notes for vegan aquafaba option
- 1/4 cup granulated sugar about 50 g
- 1/4 cup light brown sugar about 50 g, packed
- 1 tablespoon molasses unsulphured, such as Grandma’s brand
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice optional, adds depth
- 1/2 teaspoon fine sea salt plus more to taste after baking, if desired
- cayenne pepper pinch, optional, for subtle heat
Instructions
- Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- In a large mixing bowl, whisk the egg white until foamy and slightly thickened, about 30–45 seconds by hand. It should be light and frothy, not stiff.1 large egg white
- Add the granulated sugar, light brown sugar, molasses, vanilla, ground ginger, cinnamon, nutmeg, cloves, allspice (if using), salt, and a pinch of cayenne (if using) to the bowl. Whisk until the mixture is smooth, glossy, and evenly combined.1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 tablespoon molasses, 1 teaspoon pure vanilla extract, 1 1/2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/2 teaspoon fine sea salt, cayenne pepper
- Add the mixed nuts to the bowl. Using a spatula, fold and stir until all of the nuts are thoroughly coated in the gingerbread mixture, scraping the bottom and sides of the bowl so every nut looks shiny.4 cups mixed nuts
- Pour the coated nuts onto the prepared baking sheet and spread them into an even, single layer. Some nuts can touch, but avoid large clumps for even baking.
- Bake for 25–30 minutes, stirring once halfway through. When stirring, bring nuts from the edges toward the center and break up any big clumps. The nuts are done when they look dry and lightly toasted and smell strongly of gingerbread.
- Remove the nuts from the oven and spread them back into an even layer on the pan. Let them cool completely on the pan, about 30 minutes. The coating will firm up and become crunchy as they cool.
- Once fully cool, break up any remaining clusters and taste for salt, adding a tiny pinch more if desired. Transfer the gingerbread spiced nuts to an airtight jar or container for storage.
