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Fall spiced nuts recipe with pecans, almonds, cashews and walnuts in a white bowl with rosemary and flaky salt

Fall Spiced Nuts

Author: Olivia Stone | Home Chef
185kcal
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Prep 10 minutes
Cook 36 minutes
Cooling 30 minutes
Total 1 hour 16 minutes
Crunchy maple spiced nuts with cinnamon, ginger and a pinch of cayenne. A foamy egg white holds the coating, so there is no oil, and the low oven makes them crisp. Great for snacking, cheese boards and holiday gifts.
Servings 18 servings (1/4 cup)
Course Appetizer, Snack
Cuisine American

Ingredients

Nuts
  • 1 cup pecan halves (about 100 g), raw, unsalted
  • 1 cup whole almonds (140 g), raw, unsalted
  • 1 cup raw cashews (130 g), unsalted
  • 1 cup walnut halves (100 g), raw, unsalted
Coating
  • 1 large egg white (about 30 g)
  • 2 tbsp pure maple syrup (30 ml)
  • 1 tsp vanilla extract (5 ml)
  • 1/3 cup light brown sugar (71 g), packed
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/8 to 1/4 tsp cayenne pepper optional
  • 1 tsp Diamond Crystal kosher salt (or 1/2 tsp Morton kosher or fine sea salt)
Optional finish
  • 1 tbsp fresh rosemary finely chopped
  • 1/2 tsp flaky salt

Method

  1. Heat the oven to 300°F (150°C) with a rack in the middle. Line a large rimmed baking sheet (half-sheet pan) with parchment paper.
    Lining a rimmed baking sheet with parchment paper for spiced nuts
  2. In a small bowl, stir the brown sugar with the cinnamon, ginger, nutmeg, cloves, salt and cayenne (if using). Rub out any brown sugar lumps with your fingertips.
    Brown sugar and fall spice mix stirred together in a small bowl
  3. In a large bowl, whisk the egg white with the maple syrup and vanilla for 30 to 45 seconds, until frothy with no clear liquid left at the bottom. Stop before soft peaks form.
    Egg white and maple syrup whisked until foamy for spiced nuts
  4. Add the nuts and toss with a spatula for about 30 seconds, until every nut looks wet and shiny.
    Mixed nuts tossed in foamy egg white coating in a glass bowl
  5. Sprinkle half the spiced sugar over the nuts and fold it in, then add the rest and fold again until no loose sugar remains.
    Sprinkling brown sugar and cinnamon spice mix over coated nuts
  6. Spread the nuts in a single layer on the lined pan, scraping the bowl clean. Leave small gaps where you can.
    Spiced nuts spread in a single layer on a parchment-lined pan before baking
  7. Bake 12 minutes, then stir well and break up any clumps. Bake another 12 minutes and stir again, then bake a final 12 to 14 minutes (36 to 40 minutes total).
    Stirring spiced nuts halfway through baking at 300°F
  8. The nuts are done when the coating looks dry and matte, not glossy, and the nuts are deep golden. If you still see wet patches, bake 3 to 5 minutes more. They will feel soft while hot.
    Baked spiced nuts with a dry, matte, deep golden coating
  9. Optional: while the nuts are still hot, sprinkle the chopped rosemary and flaky salt over them and toss gently.
    Sprinkling fresh rosemary and flaky salt over hot spiced nuts
  10. Cool on the pan for at least 30 minutes until completely at room temperature and crunchy. Break up any clusters and store airtight.
    Breaking cooled crunchy spiced nuts into pieces before storing

Nutrition

Serving1servingCalories185kcalCarbohydrates11gProtein5gFat15gSaturated Fat1.5gSodium65mgFiber2gSugar6g

Notes

Nut swaps: use any 4 cups (about 480 g) of raw, unsalted nuts. Pecans and walnuts finish fastest, almonds take longest. Add pepitas for the last 18 to 20 minutes only.
Egg-free: replace the egg white with 2 tablespoons aquafaba whisked until foamy.
Air fryer: cook about 2 cups at a time at 300°F (150°C) for 12 to 16 minutes on a perforated parchment liner, shaking every 4 minutes.
Storage: airtight at room temperature up to 2 weeks, or frozen up to 3 months. Skip the fridge, it makes the coating sticky.
Allergens: contains tree nuts and egg. Nutrition is an estimate per 1/4 cup based on USDA FoodData Central values.

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