With its warming, holiday inspired spices; these naturally sweetened gingerbread spiced nuts will fast become a seasonal favorite.
Tis the season for sweets and treats and gingerbread spiced nuts are a favorite at my house this time of year. No holiday spread or table is complete without a bowlful.
They’re a welcome treat any time of day and suitable for any occasion from a pre or post-dinner nibble with cocktails to an afternoon snack with a cup of tea or hot chocolate (link). They also make a nice homemade gift and couldn’t be easier to make. All you need are a handful of pantry ingredients and a few minutes of prep time.
Gingerbread spices make everything feel more festive, the taste of cinnamon, ginger, nutmeg and cloves have become synonymous with the season. When I’m in the mood for gingerbread spice but can’t be bothered with making cookies or cake I make gingerbread spiced nuts. That way I get all the wonderful flavors and aromas without all the time and effort.
How to make gingerbread spiced nuts:
You’ll want to start with raw, unsalted nuts as you’ll season and roast them yourself. You can use gingerbread spices on any combination of nuts you like but I always include pecans or walnuts because their cracks and crevices are the perfect place for the sweet and spicy coating to cling to.
The nuts are quickly tossed in a simple mixture of coconut sugar, maple syrup and warming spices before being baked in the oven until crisp and toasty. As they cool a thin, crunchy glaze hardens around the nuts, creating a candy-like coating that’s lightly sweet and spicy.
The candied nuts can be eaten as is or used to top salads, soups, roasted vegetables or desserts. Sweet, spicy and salty, they are just the sort of thing you’ll be tempted to polish straight off the pan. It’s the kind of recipe you can easily make for holiday gift giving as well as for everyday snacking.
Serves 8
Sylvie Shirazi
With its warming, holiday inspired spices; these naturally sweetened gingerbread spiced nuts will fast become a seasonal favorite.
5 minPrep Time
20 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 Tablespoon/12g coconut sugar
- 1 Tablespoon/15g maple syrup
- 1 teaspoon/5g palm shortening
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8th teaspoon ground cloves
- 1/8th teaspoon ground allspice
- 1/8th teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- 1 cup/120g walnuts
- 1 cup/120g pecans
Instructions
- Preheat oven to 300 F. Line a sheet pan with parchment paper.
- In a large bowl, mix together coconut sugar, maple syrup, palm shortening, spices and salt. Add nuts and toss to coat.
- Spread nuts onto prepared pan. Bake for 20 minutes, stirring halfway. Let cool completely on wire rack.
- Store cooled nuts in an airtight container at room temperature.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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