Most of the sugar-and-spice roasted nut recipes that we’ve seen online call for half a cup to a cup of sugar, so the healthy attributes of the nuts (good fats, fiber, antioxidants) get sabotaged. My “candied” walnut makeover has a hint of sweetness from just 1/4 cup brown sugar and lots of flavor from cinnamon, allspice, and ginger.
It’s impossible to eat just one of these nuts. They’re “more-ish,” because you always want more. Nuts are not low in calories, which is why I recommend a 1/4-cup portion, but they’re packed with good nutrition, so I encourage you to add a handful of nuts to your daily diet all year long.
From holiday parties to a hostess gift, my better-for-you spiced walnuts are easy to make and impossible to resist.
Make a batch, pack into Mason jars, and add a ribbon for good measure.
… or place into bowls and serve ’em up that way.
- Serves: 16
- Serving size: ¼ cup
- Calories: 200
- Fat: 19g
- Saturated fat: 2g
- Carbohydrates: 7g
- Sodium: 75mg
- Fiber: 2g
- Protein: 5g
- 1 egg white
- 1 tablespoon water
- 1 pound walnut halves (about 4 cups)
- ¼ cup brown sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- Preheat the oven to 325°F. Lightly oil or coat a rimmed baking sheet with nonstick cooking spray and set aside. For easier clean up, line the baking sheet with aluminum foil and then coat with cooking spray.
- Whisk together the egg white and water in a large bowl until well blended. Add the walnuts and toss to coat evenly with the egg white mixture.
- In a separate bowl, whisk together the brown sugar, cinnamon, salt, allspice, and ginger, and sprinkle over the nuts. Toss until well coated.
- Spread the nuts in a single layer on the prepared baking sheet, and bake until the glaze is crisp and golden brown, 15 minutes. Toss and cook 3 to 5 more minutes until even more golden, as desired. Remove from the oven, toss, and cool completely. Store in an airtight container.
What’s your favorite, go-to holiday food gift?