Hi there! Let me introduce you to my new best friend. Her name is Spiced Candied Nuts.
These little nuts are so insanely delicious I burned my tongue eating them right off the baking sheet. And believe me, I don’t care. After the initial burn I just kept going back for more. (Did I mention I have no self-control?)
They’re sweet, but not overly so, and have just a hint of spice from the cinnamon, ginger, and cardamom, and a gorgeous crunch from the hardened sugar on the outside.
Need an easy Thanksgiving appetizer? These nuts are for you.
They’re also a perfect little snack to give you a jolt of energy in the afternoon; they’d be fantastic on salads (I’m thinking spinach with bleu cheese and dried cranberries but you do your salad thing, not mine); and are so pretty they need to be packed in jars, tied with a red ribbon, and given as gifts to all your loved ones. (Is there anything these nuts aren’t perfect for? I’m thinking they might be the key to world peace.)
I opted to use “fancy” mixed nuts from Trader Joe’s in this recipe because I couldn’t make up my mind between cashews and pecans.
You could use all one nut or go wild like me and use them all. If you don’t have cardamom, you can substitute a quarter teaspoon of allspice or an additional quarter teaspoon of ginger.
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 8 cardamom pods, shelled and ground
- 1 teaspoon salt
- 1 egg white
- 1 teaspoon water
- 1/2 teaspoon vanilla extract
- 1 pound raw, unsalted nuts (mixed nuts or nut of your choice)
- Preheat oven to 300 degrees. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small mixing bowl, combine sugars, spices, and salt and mix well. Set aside.
- In a large mixing bowl, whisk the egg white, vanilla, and water together until frothy. Add the nuts and stir until well coated. Add the sugar and spice mixture and toss again to coat.
- Spread nuts in a single layer on the prepared baking sheet. Bake for 40 minutes, stirring every 15 minutes.
- Remove from oven and allow pecans to cool completely on baking sheet. The sugar will not melt but will still be very hot, so wait for them to cool a little before you eat them. Store in an airtight container.
These are totally my midnight snack, tonight and every night for the foreseeable future.
Nancie Bogardus says
Your mint oreo bark was to die for. We loved it.
Kelsie says
I’m so glad!