Gingerbread spiced nuts

Prep 5 min
Total 35 min
Plus cooling time
Makes 6 cups

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1 tbsp
1 tbsp
ground ginger
1 tsp
sea salt
6 cups
assorted nuts, such as cashews, slmonds, pecans and walnuts


  • PREHEAT oven to 300F. Line a large baking sheet with parchment.
  • WHISK egg white in a large bowl until foamy. Whisk in sugar, cinnamon, ginger and salt. Add nuts and stir until coated. Scrape onto prepared sheet. Spread nuts out in a single layer.
  • BAKE in centre of oven for 15 min. Reduce heat to 250F. Bake until nuts are dry to the touch, 15 more min. Transfer pan to a rack to cool completely. Break nuts apart. Store in an airtight container at room temperature up to 1 week.


Calories 100, Protein 3 g, Carbohydrates 5 g, Fat 9 g, Fibre 1 g, Sodium 35 mg.
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