Gingerbread Spiced Nuts
These Gingerbread Spiced Nuts are crunchy, warmly spiced, lightly sweet oven-roasted mixed nuts flavored with ginger, cinnamon, molasses, and vanilla. Perfect for snacking, holiday parties, and easy homemade gifts.
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.
Notes
Yield: about 4 cups of gingerbread spiced nuts, enough for one large party bowl or 3–4 small gift jars.
Storage: Store cooled nuts in an airtight container at room temperature for 2–3 weeks, or freeze for up to 2–3 months. To re-crisp if they soften, warm on a baking sheet at 275°F (135°C) for 5–8 minutes, then cool.
Variations: Add a pinch of cayenne for heat; add 1 teaspoon finely grated orange zest with the spices for an orange-gingerbread twist; use seeds (pumpkin, sunflower) instead of nuts for a nut-free version and slightly shorten baking time; toss cooled nuts with mini dark chocolate chips or drizzle with melted chocolate; or add 1/2 teaspoon smoked paprika and slightly reduce sugar for a savory-sweet version.
Tips: Use raw, unsalted nuts so they do not burn and you can control the salt. Do not overbake chasing crunch—the nuts crisp as they cool. Spice flavor will deepen after a day. For more clusters, stir gently toward the end of baking so some nuts stay stuck together.
Nutrition
Calories: 200kcal
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