Spiced nuts are a perfect idea for holiday gatherings and gift ideas. The warming spices and sticky sweetness conjure up memories of winter time happenings. And they are super simple to make.
Double this recipe to make much appreciated gifts for the ones you love or keep some on hand to dress up your holiday salads. I used these cute little jars
Spiced nuts can be made 2 ways: in the oven or in a skillet on the stove top. I’ve included a recipe for both. I hope that you enjoy them.
From my kitchen to yours, I am wishing you a relaxing and cozy holiday season. Let’s skip the holiday hustle and bustle this year. Take a deep breath and allow this time to be restful and nourishing.
Savory Sweet Spiced Holiday Nuts
- Yield: 2 cups 1x
Ingredients
- 2 cups mixed nuts – almonds, walnuts, cashews, pecans, hazelnuts (preferably soaked and dehydrated)
- 1 and 1/2 TBS coconut oil (like this), butter, or ghee (like this)
- 2 TBS raw honey
- 1/2 tsp cumin powder
- 1/2 tsp chili powder (like this)
- 1/8 tsp coriander powder (like this one)
- pinch of turmeric (like this)
- 1/4 tsp cinnamon powder
- 1/4 tsp ginger powder
- 1 tsp celtic sea salt (I use this one)
- OPTIONAL: a titch of cayenne for some heat
Instructions
- Preheat oven to 350’F and line a baking sheet with unbleached parchment paper (like this).
- Mix all spices and salt together in a small bowl. Set aside.
- Melt fat of choice in a skillet over medium heat. Add spice mixture and honey, stirring until you have a nice glaze.
- Add nuts to skillet and stir until completely coated.
- Spread coated nuts evenly onto prepared baking sheet and bake for 15 minutes. Give the pan a shake or two while baking.
- Remove from oven. Give the nuts one final turn with a spatula and allow to cool for a couple of hours.
- Store in air tight glass container.
Candied Spiced Holiday Nuts
- Yield: 2 cups 1x
Ingredients
- 2 cups nuts of choice (almond, hazelnut, pecans, walnuts, cashews)
- 1 and 1/2 TBS coconut oil, butter, or ghee
- 3 TBS coconut sugar
- 1 TBS water
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp cinnamon powder
- 1/4 tsp ginger powder
- 1/4 tsp celtic sea salt
- OPTIONAL: a titch of cayenne for some heat
Instructions
- Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside.
- Mix spices and salt in a small bowl and set aside.
- Melt fat of choice over medium heat. Add coconut sugar, water, and spices and stir until you have a nice, smooth glaze.
- Add nuts back into skillet and toss until well coated. Continue to cook for 2-3 minutes, until nuts start to brown a bit.
- Remove from heat and transfer to baking sheet lined with unbleached parchment paper to cool completely.
- Store in air tight glass container.
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I’ve been wondering this for a while so this is a timely post – if you use soaked/dehydrated nuts for this recipe, will cooking them at 350 kill the “good stuff” in the nuts that we worked to preserve through soaking/dehydrating?
Thanks!
Yes, heating nuts will deplete some of the enzymes. But I soak and dehydrate them to make them more digestible. Soaking your nuts gets rid if anti-nutrients that make them hard to digest. When I eat nuts on for snacking and such, I soak and dehydrate them at 105′ F for best quality. 🙂
I notice the instructions say to mix honey in but I dont see that in the ingredient list. How much should I mix in?
I’m a total dork sometimes. 🙂 Thanks for noticing. I fixed it.
Can I make a large amount and freeze?
I haven’t tried freezing them. I do keep extra in the fridge if I am not serving right away.