These Gingerbread Spiced Nuts are basically the cozy sweater of snacking—warm, toasty, deeply spiced, and just sweet enough. I make them every year when the weather turns chilly, and let me tell you, they never make it past the first round of guests (or through the evening some nights!). They’re a holiday must, but honestly, I keep a stash for snacking all winter long.
Why You’ll Love This Recipe
During my personal chef days, I used to whip up big batches of these for client parties—and without fail, they were the first thing to disappear. Now, they’re a go-to hostess gift and my family’s favorite fireside snack.
- Perfectly sweet and spiced—like a gingerbread cookie in nut form
- Quick to make (under 30 minutes!) with pantry staples
- Great for gifting or crowd-pleasing appetizer boards
- Totally customizable—use your favorite nut blend
- Satisfyingly crunchy with a caramelized finish
Ingredients Breakdown
Essentials
- 3 cups mixed nuts (pecans, almonds, walnuts, cashews—your pick!)
- 1 egg white
- 1/2 cup brown sugar
- 1 tbsp molasses
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp salt
- 1/4 tsp black pepper (optional, for a subtle kick!)
Pro Tips
- Use unsalted nuts so you can control the salt level
- Molasses adds that classic deep gingerbread flavor—don’t skip it!
- Light or dark brown sugar both work—dark gives a richer result
- For a glossy coating, whisk that egg white until frothy
Step-by-Step Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk the egg white until frothy.
- Add the molasses and brown sugar to the egg white, whisking until smooth.
- Mix in all the spices and salt until evenly dispersed.
- Fold in the nuts, stirring until every piece is well coated.
- Spread the nut mixture in a single layer on your prepared baking sheet.
- Bake for 25–30 minutes, stirring halfway through for even toasting.
- Let cool completely on the baking sheet—nuts will crisp as they cool.
- Once cooled, store in an airtight container for up to 2 weeks (if they last that long!).
Chef’s Tips and Tricks
- Don’t skip stirring halfway through—it helps prevent clumping and ensures even caramelization.
- Watch closely near the end of baking; nuts can go from golden to burnt fast!
- If you prefer a more savory kick, add a pinch of cayenne or smoked paprika to the mix.
- This is a great recipe for using up nuts left over from baking season!
Recipe Variations and Serving Suggestions
- Add a sprinkle of flaky sea salt right after baking for contrast.
- Swap molasses with maple syrup or honey for a brighter sweetness (though you’ll lose a bit of that gingerbread oomph).
- Serve in a jar with ribbon as a heartfelt DIY gift.
- Toss them into a salad with arugula, goat cheese, and pears for a stunning winter side.
- Crumble over vanilla ice cream or yogurt for a festive dessert topper.
FAQs
Can I use just one type of nut?
Yes! Pecans, almonds, or cashews work beautifully on their own—just stick to 3 cups total.
Can I make these vegan?
Absolutely! Swap the egg white for 1 tbsp aquafaba (the liquid from canned chickpeas) and whisk until frothy.
How do I store them?
Once completely cool, keep them in an airtight container at room temperature for up to two weeks—or freeze them for a longer shelf life.
Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 3 cups mixed nuts
- 1 egg white
- 1/2 cup brown sugar
- 1 tbsp molasses
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp salt
- 1/4 tsp black pepper (optional)
Instructions:
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- Whisk egg white until frothy. Add molasses and brown sugar; whisk until smooth.
- Stir in spices and salt. Fold in the nuts and mix until coated.
- Spread on the baking sheet and bake for 25–30 minutes, stirring halfway.
- Cool completely before storing in an airtight container.
Nutrition: ~180 calories per 1/4 cup serving
Craving cozy snacks or looking for the perfect homemade holiday gift? Try these and let me know what you think! Leave a comment, snap a photo on Instagram, and don’t forget to tag @thekitchensaid. I love seeing your delicious spins!
