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It’s no secret that I’m not a fan of winter, but this mixed spiced nuts recipe makes things just the tiniest bit more bearable. Featuring cinnamon, brown sugar, and ginger, plus just a hint of cayenne, these candied spiced nuts are great for getting through the worst part of winter.
I hate pretty much everything about cold weather: grey skies; frigid weather; dark afternoons; disappointing produce at the grocery store; hats and scarves and winter coats (give me a sundress and sandals any day!); dry skin; chapped lips; slushy streets; and that general feeling of sluggishness from spending way too much time cooped up inside. Ugh.
To pass the days until spring and make the dreary weather a tiny bit more bearable, I try my best to “lean in” to the cozy vibes. (If only I had a fireplace!) For me, embracing winter (or at least making the best of it!) means hot drinks, chunky sweaters, heated blankets, good books, and plenty of baking and cooking. I like to prepare warm, comforting foods, especially things that will warm my chilly apartment and fill it with inviting scents.
An Easy Spiced Nuts Recipe
Recently, I’ve found myself making batches of this spiced nuts recipe. They’re crunchy, sweet, and flavorful, with just a touch of heat. They’re easy to prepare, and can be made with any combination of raw, unsalted nuts you happen to have on hand. The spices are also fairly adaptable (see my notes below). Plus, these baked spiced nuts make the kitchen smell absolutely heavenly while they’re roasting in the oven!
Why Candied Spiced Nuts Are Great
I love baked spiced nuts for snacking. Although these do contain sugar, they still offer a decent alternative when you want a sweet, crunchy fix with a nice protein boost, plus a few health benefits, too.
Homemade spiced nuts boast easy portability—pop some in a ziploc bag or a reusable storage container and take them with you for an on-the-go snack.
While this recipe obviously is not suitable for anyone with a nut allergy, it is both gluten-free and dairy-free.
Spiced nuts also ship well. Unlike cookies and brownies and other more perishable baked goods, these won’t crumble in transit or spoil before they reach their final destination (unless things at the post office go completely awry!) So, these are perfect for gifting or sending to out-of-town friends.
Spiced Nuts Recipe Variations
You can use any kind of nuts you’d like in this spiced nuts recipe. I used a mix of walnut halves, pecan halves, and almonds, but hazelnuts, cashews, macadamia nuts, or pistachios would also work.
In this version, I’ve spiced the nuts with a mix of ground cinnamon, ground ginger, ground cardamom, and a hint of ground cayenne. Feel free to adjust the spices to fit your taste. Ground nutmeg, ground allspice, ground allspice, or even garam masala could be a nice addition. You can also increase the cayenne for more heat, or omit it entirely if you’re not a fan.
Spiced Nuts Recipe Tips and Tricks
You’ll want to make sure to use fresh, shelled, raw, and unsalted nuts. Also, take care to choose whole nuts or larger halves/pieces. Chopped nuts will not work well for this recipe.
Keep an eye on the oven, and adjust the timings accordingly. If you use smaller nuts, they will require less roasting time; larger nuts such as macadamias may take a few extra minutes. I also like to toss the nuts with a spatula every few minutes to make sure they’re evenly roasted on all sides.
Make-Ahead and Storage Suggestions for these Candied Spiced Nuts
Homemade spiced nuts will keep for several weeks when stored in an airtight container at room temperature, so they’re easy to prepare in advance and store until needed.
For gifting, I enjoy packaging these in a cello bag or a pretty glass jar.
Other sweet and spicy recipes you might enjoy:
Hot Honey
Spiced Orange Almond Cake
Chai-Spiced Oatmeal Lace Cookies
Brown Sugar Cardamom Palmiers
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Mixed Spiced Nuts
- Total Time: 40 minutes
- Yield: 400 grams mixed nuts 1x
Description
Easy-to-make sweet spiced nuts featuring cinnamon, brown sugar, and ginger, plus just a hint of cayenne.
Ingredients
105 grams light brown sugar (1/2 cup, packed)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/8 teaspoon ground cayenne
1 egg white, lightly beaten
350 grams nuts, raw and unsalted (about 3 cups)
Instructions
Preheat oven to 295° F / 146° C. Line a half-sheet rimmed baking tray with parchment.
In a medium bowl, add the brown sugar, ground cinnamon, ground ginger, ground cardamom, kosher salt, and cayenne, and whisk until well-combined.
In a separate large bowl, add the egg white.
Add the mixed nuts to the egg white bowl. Stir to combine, making sure all nuts are evenly coated in the egg white.
Add the sugar-spice mixture and toss to combine.
Spread coated nuts on the prepared baking tray.
Bake in preheated oven, stirring periodically with a spatula, for 35 minutes or until nuts are dry.
Remove from oven. Allow nuts to cool on the parchment-lined tray, tossing occasionally to prevent the nuts from sticking together.
Store in an airtight container at room temperature for up to two weeks.
Notes
You can use any nuts you’d like for this recipe. I chose a mix of walnut halves, pecan halves, and raw almonds, but cashews, pistachios, or hazelnuts will also work nicely.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Oven