‘Tis the season for sugar and spice!
I love making a big batch of party nuts for snacking on, even if the ‘party’ is just at my desk. Recently they became an accidental lunch because I was too focused on work and not very inspired by the thought of another avocado toast.
These definitely make a great gift, especially for people who eschew super-sweet confections like fudge. These nuts are barely sweet with just a kiss of brown sugar and delicately spiced.
This recipe requires very little prep. Simply choose three cups of your favorite nuts and toss them together. I used pecans, cashews and walnuts. I also added a cup of dried cranberries which I think is season-appropriate and adds a nice chewy bite. Then coat the nuts in beaten egg white and toss in spice mixture.
Toast those babies in a hot oven!
These party nuts look pretty in a clear bail and trigger jar, and they’ll stay fresh that way, too! You can find the jars at most home goods stores or online. I also like to serve them in a bowl with these bamboo cones close by. Party guests can scoop up a few in a cone to carry them as they mingle.
Want more giftable goodies?
Last year’s eleventh day advent recipe was
Easy Spiced Party Nuts
- 1 egg white
- 1/4 cup 60g light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1 cup 4.5 oz salted cashews
- 1 cup 4.5 oz pecan halves
- 1 cup 4.4 oz walnut halves
- 1 cup 5 oz dried cranberries
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
- Whisk the egg white in a small bowl until foamy; set aside.
- In a separate small bowl, combine the sugar and spices. In a large bowl combine the nuts and cranberries; toss together. Add the egg white to the nuts and stir with a rubber spatula, turning the nuts over repeatedly until they are coated with the egg white. Sprinkle the spice mixture over the nuts and toss to coat.
- Pour the nut mixture onto the prepared pan and spread into a single even layer. Bake for 15-20 minutes, stirring once halfway through cook time, until golden brown and fragrant. Allow the nuts to cool completely on the pan. Transfer them to one large 4-cup bail-and-hinge jar, or gift in four 1-cup (8 oz.) canning jars.