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Gingerbread Spiced Nuts Recipe
If you love that cozy gingerbread flavor but want something crunchy to snack on, this Gingerbread Spiced Nuts Recipe gives you sweet, warmly spiced, oven roasted spiced nuts that are perfect for gifting, snacking, and holiday party bowls.
A Cozy Holiday Snack with Gingerbread Flavor
These gingerbread spiced nuts are my go-to holiday nut mix when December rolls around and the house already smells like cinnamon and pine. Picture crunchy mixed nuts glazed with a shiny, lightly sweet coating that tastes like gingerbread cookies—ginger, cinnamon, molasses, and a hint of vanilla—only with a little more crunch and a lot more protein.
What makes this Gingerbread Spiced Nuts Recipe special is the balance: they’re sweet but not cloying, crunchy but not rock-hard, and they’ve got that unmistakable Christmas snack recipe vibe without being just another cookie on the plate. The egg white helps the glaze cling to every nook and cranny, so each nut is coated in gingery, cinnamony goodness.
I love to set out a big bowl of these crunchy spiced nuts when friends stop by for a casual holiday open house. They pair beautifully with a cheese board, a glass of red wine, or a mug of hot cocoa. And you know what? They’re one of the simplest homemade snack gift ideas you can make—one batch fills a few jars, and suddenly you’ve got hostess gifts, teacher gifts, and “just because” treats all wrapped up.
They’re also a bit “better-for-you” as far as festive treats go. You’re getting fiber, healthy fats, and protein from the nuts, and you can control the sweetness much more than with store-bought candied gingerbread nuts. No mystery corn syrup here, just brown sugar, maple syrup, and a spoonful of molasses for that classic gingerbread flavor.
So whether you call them holiday spiced nuts, glazed mixed nuts, or ginger cinnamon nuts, this is one winter holiday recipe that earns a spot in your yearly rotation.
Why You’ll Love This Gingerbread Spiced Nuts Recipe
- Big gingerbread flavor, tiny effort – All the cozy spices you love in gingerbread cookies, without chilling dough or rolling anything out.
- Perfect for gifting – This homemade snack gift looks fancy packed in jars, but it’s budget-friendly and quick.
- Customizable nut mix – Use your favorite nuts—pecans, almonds, cashews, walnuts, hazelnuts—whatever you have in the pantry.
- Crispy, not sticky – The egg white and low oven temp give you crunchy spiced nuts, not soggy or tooth-breaking ones.
- Naturally gluten-free – Great for mixed crowds; just check your nut labels if allergies are a concern.
- Easy to make ahead – Stays fresh for weeks in a jar, so you can get ahead on your holiday prep.
- Versatile holiday snack – Set them out at parties, sprinkle over salads, or use as a crunchy topping on yogurt or ice cream.
- Adjustable sweetness – Make them more candied or more savory-sweet, depending on your taste.
- Smells like Christmas – As these bake, your kitchen smells like a tray of gingerbread cookies—no candle required.
Ingredients for Gingerbread Spiced Nuts
Here’s everything you’ll need to make this festive holiday spiced nuts mix. I’ll include a few suggestions and swaps based on lots of testing (and snacking).
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4 cups (about 1 lb / 450 g) mixed raw nuts
Pecans, almonds, walnuts, cashews, hazelnuts all work well.- Tip: Use raw nuts, not roasted or salted, so they don’t burn and you can control the salt.
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1 large egg white
Helps the gingerbread spice mixture cling to the nuts and adds crunch.- Substitution: For vegan, use 2 tablespoons aquafaba (liquid from a can of chickpeas), whipped until frothy.
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2 tablespoons water
Loosens the egg white and helps everything coat more evenly. -
1/3 cup (70 g) packed brown sugar
Light or dark brown sugar both work—dark will give you stronger molasses notes. -
3 tablespoons pure maple syrup
Adds flavor and shine to these glazed mixed nuts.- Substitution: Honey also works, but the flavor will be slightly different—still delicious.
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1 tablespoon molasses
This is the secret to that true gingerbread flavor. Regular unsulphured or blackstrap are both fine. -
2 teaspoons ground ginger
The star of the show in a gingerbread nut mix. Don’t be shy here. -
2 teaspoons ground cinnamon
Adds warmth and balances the sharpness of the ginger. -
1/4 teaspoon ground cloves
Strong and spicy—just a little goes a long way. -
1/4 teaspoon ground nutmeg
-
1/4 teaspoon ground allspice (optional)
These three together give that classic holiday spice profile found in many winter holiday recipes. -
3/4 teaspoon fine sea salt
Don’t skip the salt; it makes the sweet spiced nuts taste more complex. -
1 teaspoon pure vanilla extract
Softens the edges of the spices and adds that “homemade cookie” aroma. -
2 tablespoons granulated sugar (optional, for extra crunch)
Sprinkle this on near the end of baking for a sparkly, crunchy coating on your candied gingerbread nuts.
Step-by-Step Directions
You won’t need fancy equipment here—just a bowl, a whisk, and a baking sheet. Let me walk you through it.
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Preheat your oven and prep the pan.
Set your oven to 300°F (150°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.- Tip: A lower oven temperature keeps the gingerbread spiced nuts from burning while the sugar caramelizes slowly.
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Whisk the egg white.
In a large mixing bowl, add the egg white and water. Whisk until frothy and slightly thickened, about 30–60 seconds. It doesn’t have to form peaks; just get it nice and foamy.- If you’re using aquafaba, whisk it the same way—it froths beautifully.
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Stir in the sweeteners and vanilla.
Add the brown sugar, maple syrup, molasses, and vanilla extract to the bowl. Whisk until the sugar is mostly dissolved and the mixture looks glossy and smooth. -
Add the spices and salt.
Sprinkle in the ginger, cinnamon, cloves, nutmeg, allspice (if using), and sea salt. Whisk again, scraping around the sides of the bowl.- At this point, the mixture will smell like you’re making gingerbread cake batter—that’s exactly what we want.
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Coat the nuts.
Add your 4 cups of mixed nuts to the bowl. Use a spatula or wooden spoon to stir slowly but thoroughly, making sure every nut is shiny and coated.- Take your time with this step; an extra 30 seconds of stirring helps the glaze distribute evenly so you don’t end up with clumps.
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Spread on the baking sheet.
Pour the nut mixture onto your prepared baking sheet. Use your spatula to spread it into as even a single layer as you can. Some nuts will touch and that’s fine—they’ll break apart later. -
Bake low and slow, stirring occasionally.
Transfer the sheet to the oven and bake for 30–35 minutes, stirring every 10 minutes.- When you stir, spread the nuts back into a flat layer so they bake evenly.
- You’ll know they’re close when the glaze looks dry and set and you start smelling that strong gingerbread aroma.
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Optional: add extra crunch.
During the last 5–10 minutes of baking, you can sprinkle the nuts lightly with granulated sugar for a more candied texture. Give them a quick toss and return to the oven. This step is optional, but it makes a really pretty holiday spiced nuts mix. -
Cool completely (this is where the magic happens).
Once the nuts look dry, slightly darkened, and smell toasty, remove the tray from the oven. They’ll still feel a bit soft while hot—that’s normal.- Let them cool completely on the pan; as they cool, they firm up and become crunchy.
- After 10–15 minutes, break apart any large clusters with your hands or a spatula.
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Taste and adjust (my favorite step).
When they’re fully cool, taste a few. If you’d like more salt, sprinkle a tiny pinch over the top and toss. If you think they need more spice next time, make a note for your next batch—this is how your “family recipe” version is born.
Servings & Timing
- Yield: About 4 cups of gingerbread spiced nuts
- Prep Time: 10–15 minutes
- Bake Time: 30–35 minutes
- Cool Time: 20–30 minutes
- Total Time: About 1 hour
This makes enough for one big party bowl or 3–4 small jars of homemade snack gifts.
Variations on This Holiday Spiced Nuts Mix
Once you’ve made the basic Gingerbread Spiced Nuts Recipe, it’s fun to play around a little. Here are some easy twists:
- Extra-spicy gingerbread nuts – Add a pinch of cayenne or a little more ginger for a sweet-heat festive party snack.
- Orange gingerbread flavor – Stir in 1 teaspoon of finely grated orange zest with the spices for a bright, citrusy note.
- Sugar-free(ish) version – Use a sugar-free brown sugar substitute and reduce or skip the maple syrup, knowing the texture will be less sticky and more dry-roasted.
- Nut-free crunchy mix – Use unsweetened seeds (pumpkin, sunflower) instead of nuts for a nut-free holiday snack mix—just shorten the baking time slightly.
- Chocolate-kissed gingerbread nuts – After the nuts cool, toss them with a small handful of mini dark chocolate chips or drizzle with melted dark chocolate.
- Savory-sweet version – Reduce the sugar by a tablespoon and add 1/2 teaspoon smoked paprika for a sweet-smoky winter holiday recipe twist.
How to Store & Make Ahead
One of the reasons I lean on this recipe during the busy holiday season is how well these gingerbread flavor nuts hold up.
Room temperature storage
- Store completely cooled nuts in an airtight jar or container at room temperature.
- They keep well for 2–3 weeks in a cool, dry spot away from direct sunlight.
Freezer storage
- For longer storage, place the cooled nuts in a freezer-safe bag or container.
- Freeze for up to 2–3 months.
- Thaw at room temperature, lid slightly open, so any slight condensation can escape.
Re-crisping (if they soften a bit)
If your sweet spiced nuts lose a little crunch:
- Spread them on a baking sheet and warm in a 275°F (135°C) oven for 5–8 minutes, then cool again.
- They’ll crisp right back up.
Make-ahead advice
- You can make these 1–2 weeks before a party or before assembling holiday gift tins.
- If I’m planning gifts, I usually bake a double batch on a lazy Sunday, store them in big jars, and then package as needed.
Notes from My Kitchen (What I Learned Testing This Recipe)
- Watch your oven. Every oven runs a little differently. My older oven ran hot, which meant nuts burned at 325°F, but they behaved beautifully at 300°F. If you know your oven runs hot, consider baking closer to 290°F and checking often.
- Don’t overbake chasing “crunch.” The nuts won’t feel fully crunchy until they cool, so resist baking them until they’re crisp in the oven—that’s how you get burnt sugar.
- Spice intensity grows as they sit. The ginger and cinnamon flavors deepen after a day, so don’t panic if they taste slightly mild when they’re warm.
- Stir gently but thoroughly. When you’re stirring on the baking sheet, use a gentle scooping motion. If you scrape too hard, you’ll pull up the parchment and clump the glaze.
- Cluster lovers, this one’s for you. If you like bigger clusters (like granola), don’t stir too aggressively toward the end of baking. Let some nuts stay stuck together. They’re great on yogurt or ice cream.
- Choose nuts with different shapes. It sounds funny, but a mix of long (almonds), curved (cashews), and crinkly (pecans, walnuts) nuts makes the holiday nut mix look beautiful in jars.
FAQs About Gingerbread Spiced Nuts
1. Can I use only one type of nut instead of a mix?
Yes, absolutely. This recipe works with all pecans, all almonds, or any single nut you love; just keep the total amount to about 4 cups.
2. Are these nuts very sweet or more mildly sweet?
They’re moderately sweet—sweet enough to feel like a treat, but not like candy brittle; if you want them very sweet, add the optional granulated sugar at the end of baking.
3. Can I make this Gingerbread Spiced Nuts Recipe vegan?
Yes. Replace the egg white with aquafaba (chickpea liquid), about 2 tablespoons, whipped until frothy; the nuts won’t be quite as glossy, but they’ll still be delicious and crunchy.
4. What if I don’t have molasses?
You can use extra maple syrup or brown sugar instead, but the flavor will lean more “cinnamon sugar nuts” and less “gingerbread”; still tasty, just a bit different.
5. How do I keep the nuts from sticking together in one big clump?
Stir them every 10 minutes while baking and gently break them apart with a spatula while they’re still warm, then again once they’ve cooled.
6. Can I reduce the sugar for a lower-sugar snack?
Yes, you can cut the brown sugar to 1/4 cup and skip the optional granulated sugar; they’ll be less candied, more like lightly glazed ginger cinnamon nuts.
7. Are these safe for mailing as holiday gifts?
Yes. Pack them in airtight bags or jars, cushion them in your box, and they should travel well, especially in cooler weather.
8. Can I double the recipe?
You can, but use two baking sheets so the nuts still bake in a single layer; crowded nuts steam instead of roast and won’t get as crisp.
How to Turn These into Cute Homemade Snack Gifts
This isn’t a formal section in the recipe card, but as a 50-year-old who’s made more teacher gifts and neighbor treats than I can count, I have strong feelings about this part.
- Use mason jars or recycled jars. A simple jar with a ribbon and a handwritten label saying “Gingerbread Spiced Nuts – Holiday 2025” feels so personal.
- Add serving ideas on the tag. I like to write, “Great on salads, yogurt, or with your afternoon coffee.” It turns a small jar of crunchy spiced nuts into an experience.
- Pair with something simple. Tuck a jar into a small basket with a tea towel and a bag of good coffee or tea. Suddenly it looks like you went to a fancy gourmet shop, when really you just used pantry staples.
If you enjoy creating edible gifts, this Christmas snack recipe is easier than cookies, travels better, and honestly, people remember it because it’s a little different.
Conclusion: A New Holiday Classic for Your Snack Bowl
This Gingerbread Spiced Nuts Recipe gives you everything we crave from holiday treats—warm spice, a little sweetness, and a satisfying crunch—without an afternoon spent rolling dough. It works as a festive party snack, a thoughtful homemade gift, or just something to nibble on with a cozy blanket and a movie.
If you try these gingerbread spiced nuts, I’d love to hear how they turned out for you—tell me what nut mix you used, or what spices you tweaked. And if you’re building a whole holiday snack spread, pair them with other easy recipes like spiced popcorn, sugared cranberries, or your favorite cheese board for a table that feels generous and welcoming without exhausting the cook.
Gingerbread Spiced Nuts
Ingredients
- 4 cups mixed raw nuts about 1 lb / 450 g; such as pecans, almonds, walnuts, cashews, hazelnuts
- 1 large egg white for vegan, use 2 tablespoons aquafaba (chickpea liquid), whipped until frothy
- 2 tablespoons water
- 1/3 cup brown sugar packed; light or dark
- 3 tablespoons pure maple syrup or honey, flavor will vary slightly
- 1 tablespoon molasses unsulphured or blackstrap
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice optional
- 3/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons granulated sugar optional, for extra crunch and sparkle near the end of baking
Instructions
- Preheat the oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk the egg white and water together until frothy and slightly thickened, about 30–60 seconds. If using aquafaba instead of egg white, whisk it in the same way until foamy.1 large egg white, 2 tablespoons water
- Add the brown sugar, maple syrup, molasses, and vanilla extract to the bowl. Whisk until the sugar is mostly dissolved and the mixture looks glossy and smooth.1/3 cup brown sugar, 3 tablespoons pure maple syrup, 1 tablespoon molasses, 1 teaspoon pure vanilla extract
- Whisk in the ground ginger, ground cinnamon, ground cloves, ground nutmeg, ground allspice (if using), and fine sea salt until evenly combined.2 teaspoons ground ginger, 2 teaspoons ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, 3/4 teaspoon fine sea salt
- Add the mixed raw nuts to the bowl. Using a spatula or wooden spoon, stir slowly but thoroughly until every nut is evenly coated with the spiced mixture.4 cups mixed raw nuts
- Pour the coated nuts onto the prepared baking sheet and spread into as even a single layer as possible. Some nuts may touch and stick together; that is fine.
- Bake for 30–35 minutes, stirring every 10 minutes and spreading the nuts back into an even layer after each stir. The glaze should look dry and set, and the nuts should smell fragrant and toasty.
- During the last 5–10 minutes of baking, if desired, sprinkle the nuts with granulated sugar, give a quick toss, and return to the oven to finish baking.2 tablespoons granulated sugar
- Remove the baking sheet from the oven. The nuts will still feel a bit soft while hot. Let them cool completely on the pan; they will firm up and become crunchy as they cool. After 10–15 minutes, gently break apart any large clusters.
- Once fully cool, taste and, if desired, sprinkle with a tiny pinch of additional salt and toss. Store in an airtight container once completely cooled.
