Holiday Spiced Nuts

Donna Roth


My inspiration for posting this recipe was from one I tried from JAP called Sweet Spiced Nuts by Beth McDaniel. I didn't have all the ingredients to make her recipe verbatim. I tweaked it a bit & doubled it. I'll link the two recipes.

*** Oh, this recipe can be halved, but they get gobbled up way too fast and you just end up having to make them again right away. :o)

pinch tips: How to Fold Ingredients


2 lb
nuts (i used pecan, almond, cashew, peanut)
egg whites
1/8 c
ice cold water
2 c
splenda granular
3 Tbsp
1 tsp
2 tsp
ground ginger
1 tsp
ground nutmeg

Directions Step-By-Step

Preheat oven to 250ยบ. Liberally spray 2 jelly roll pans with cooking spray.
Combine Splenda, cinnamon, salt, ginger & nutmeg and set aside.
Whip egg whites with cold water till foamy & frothy, but not stiff. You don't want to see any peaks. Add spiced Splenda mixture and mix well.
Add nuts and stir to coat.
Spread nuts evenly on the two jelly roll pans. Try to keep the nuts in a single layer.
Bake for up to 2 hours, stirring the nuts about every 30 minutes till they are really dry and toasty. Each time you stir the nuts rotate the pans.
Remove from oven and enjoy!!!!! These are super yummy!!!

About this Recipe

Course/Dish: Other Desserts, Nuts
Other Tag: Quick & Easy