Sweet, crunchy spiced nuts are simple to make and win raves from everyone who tastes them. Add them to a cheese board or a hearty winter salad.
This post is sponsored by the makers of Ball® home canning products.*
My list of to-make holiday treats is ever evolving. Every year, I start baking thinking that I know exactly what I’m going to make. And then I spot a new recipe and am overcome with the urge to try it out. This is doubly true if said treat can be gifted in a festive Ball® Snowflake Keepsake Jar. You all know how I feel about jars!
Last year, at the very moment when I thought my making was done, my Instagram friend Heather shared her recipe for spiced nuts. Suddenly, I was not done. I had to make those nuts.
Friends. They were so easy and turned out incredibly well. Everyone I shared them with came back with raves. My mom was a big fan (she liked to add them to salads) and they are now on the yearly holiday list.
I did tweak Heather’s recipe slightly. I changed one of the spices, use slightly less sugar, and combine both pecans and walnuts in my mix (she uses just pecans). It’s a flexible and forgiving recipe, so I am certain every one of you could make similar small changes and still have happy outcomes.
You start by whisking together two egg whites with two tablespoons of water. Add the nuts and stir to coat. Pour the nuts into a colander so the excess liquid can drain away and let them drip for a little while. Once the excess has drained away, whisk the sugar, salt, and spices together in a large bowl. Add the nuts and toss to coat.
Divide the nuts between two parchment lined baking sheets and roast for 35-40 minutes at 300°F. Rotate the sheets at least once during baking.
Once the nuts are done, let them cool fully on the baking sheets before breaking them apart. Portion them into Ball® Snowflake Keepsake Pint Jars and add them to your gift bags and baskets. They keep at room temperature for 3-4 weeks and longer if you store them in the fridge or freezer.
I’m not typically someone who goes big on jar wrapping or decorations (I like to put my effort into the contents of the jars), but I will occasionally pull out the curling ribbon. A couple of colors tied around the neck of the jar and curled does make it feel more festive and celebratory.
What treats did you make this holiday season? I’d love to hear!
- 2 egg whites
- 2 tablespoons water
- 2 teaspoons salt
- 2 pounds raw pecans or walnuts, (or a combination of both)
- 1 1/4 cups sugar
- 1 tablespoon cinnamon
- 2 teaspoons ginger
- 1 teaspoon cardamom
- Preheat oven to 300°F. Line two rimmed cookie sheets with parchment or silicone baking mats.
- In a large bowl, whisk the egg whites, water, and salt together. Add nuts and toss to coat.
- Pour the nuts into a colander and let them drain for 10 minutes or so.
- Whisk together the sugar, cinnamon, ginger, and cardamom. Combine the sugar mixture with the nuts and stir until well coated.
- Divide the nuts between the two prepared baking sheets. Bake for 35 to 40 minutes, rotating the sheets at least once during baking.
- When the time is up, remove the nuts from the oven and let them cool fully. Once they are completely cool, break them into pieces and store in glass jars.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.