The perfect balance of sweet, spicy and crunch makes these spiced pecans addictive. Not only does it taste great but also makes a great make-ahead treat. I love making these for as a gift for friends and family. They store up to 3 weeks in an airtight container at room temperature.
These beauties are also dairy-free with no added oils/fats. The secret ingredients is egg whites. The egg whites act as a binder between the sugar spice mixture and the pecans. Note other nuts like walnuts, cashews, and almonds can be subbed for pecans. My person favorite is pecans just because they have the perfect delicate crunch. Do you guys have a favorite spiced nut of choice? Leave a comment below with a rating.
The ingredients are simple and most you probably have in your pantry. Feel free to change up the spices to your liking as well. I got the original recipes from ATK but made some modifications over the years. The key ingredients include egg whites, sugar, cinnamon, ginger, coriander, and a pinch of salt. You can certainly adjust the quantities and add spices like cardamom, all spice, and nutmeg.
Simple toss the nuts in egg whites and water mixture before coating them in the sugar mixture. Spread on a baking sheet and bake. It’s so simple and did I mention your house will smell like a hallmark movie lol if that is even possible.
You’ll notice after baking they get a sugar coated texture resembling the frosted snow cover on grass during a first snowfall. I know I watch way too much Hallmark movies.
Another substitution I hope to do in the future is using pure maple syrup or maple sugar as the sweetener. Stay tuned for future maple sweetened pecans.
Make Ahead Cinnamon Lovers Spiced Nuts
A delicious sweet yet spicey make-ahead holiday snack. Perfect for gift giving and for all cinnamon lovers.
Ingredients
Instructions
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Whisk the egg whites and water in a small bowl.
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In a large bowl, toss nuts with egg white-water mixture until all nuts are coated.
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Toss the nuts in the sugar-spice mixture until evenly coated.
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Preheat oven to 300F and pour the nuts on two lined parchment baking sheets and bake for 45 minutes to an hour until crisp. Note the nuts will crisp up as they cool. Once cool break apart and store in airtight container for a month.
