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.
Be sure to check out the Liz’s Healthy Table podcast. Learn about the show and listen to all my episodes over on the Liz’s Healthy Table PODCAST page.
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?
will be trying your walnut recipe. we grow organic walnuts and look for interesting and healthy recipes
Excellent I have used other variations but the egg white must have made the difference
Glad you loved them!!
Waaaaaay too salty and I didn’t add the whole amount this recipe calls for. I can barely taste the spices!
Goodness. I have made this many times. Did you use kosher salt? Which brand? I make it with Diamond Crystal. It has half the sodium of regular table salt. Please let me know…
No flavor what so ever!
I am sorry you didn’t love the recipe. I’ve made it many times. Did you use kosher salt? You can definitely increase the spices for more flavor.
People are often unaware that spices have a lijmited shelf life. Perhaps Ann’s spices were not fresh. Taste them and see.
Karen
You make a good point. I’m lucky because I have a Penzey’s about a mile from my house!
I read the recipe but only wanted to use minimal ingredients with no sweetener. But found it interesting to use cinnamon. It’s my favorite thing and since I had Penzey’s ship me tons of the Vietnam flavorful cinnamon last year, thought I’d try my own toasting to make a bag of bland walnuts better. I just used Kosher salt and cinnamon, put some coconut oil in the pan and swirled the walnuts around in it to hopefully give the salt and cinnamon something to stick to. Thought I used a lot of cinnamon but when I tasted them I could hardly taste any cinnamon, only salt. But then I didn’t use spoonfuls – only sprinkled salt then cinnamon. Will try it again with serious portions.
It DID taste better that those bland walnut pieces, but at the last minute, sprinkled some of my hot pepper mix on them, cayenne, ground red pepper, ground jalapeno, on about a third of them – and I think I liked it better than without. Then one third I left with just cinnamon and salt, and the last third of them I put in baggie that I had some hot spicy crispy remnants of Mutt & Jeff Pork Cracklin Curls, just to see what I could use that spicy leftover powder for. BUT I AM SO GLAD I DID THAT! Wow! That was good! Delicious!
Wow. What an experiment! I like the combo of sweet, salty, and spicy. I think you nailed it 🙂