Gingerbread Spiced Nuts
Crunchy, sweet spiced nuts with cozy gingerbread flavor—perfect as a Christmas snack, festive party bite, or homemade holiday gift. Mixed nuts are coated in a glossy gingerbread-spiced shell and oven roasted until crisp.
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.
Notes
Yield: about 4 cups of nuts (roughly 16 servings of 1/4 cup each). For a vegan version, replace the egg white with 3 tablespoons of aquafaba (liquid from a can of chickpeas), whipped until foamy. Let the nuts cool completely before storing or they may turn soft. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 2 months. To re-crisp softened nuts, warm on a baking sheet at 275–300°F (135–150°C) for 5–8 minutes and cool completely.
Nutrition
Calories: 200kcal
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