Spiced Walnuts

5 from 1 vote

Sweet, crunchy and perfectly spiced, these candied, spiced walnuts are roasted in the oven with cinnamon, ginger, nutmeg and vanilla. Great for gifting, charcuterie boards or easy party snacks, best of all, they're ready in under an hour! Serve as an appetizer with Shrimp and Crab Dip! Looking for homemade gift ideas? Check out these 10 Easy, Edible Gift Recipes.

Prep Time5

Cook Time15

Cooling Time15

Total Time35

Course: Appetizer, Dessert, Salad, Side Dish

Cuisine: American

Servings: people, about ¼ cup each

Calories: 235kcal

Author: Melinda O'Malley Keckler

Ingredients

2 tablespoons melted butter, slightly cooled
2 egg whites lightly beaten
½ teaspoon vanilla extract
½ cup sugar
½ cup brown sugar
½ teaspoon salt
½ teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon cayenne pepper optional, consider boosting this amount for more heat and kick
5 cups walnut halves about 1 pound of walnuts

Instructions

Preheat oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
Melt the butter and set it on the counter for a few minutes to cool slightly. In a medium-sized bowl, lightly whisk the egg whites until they begin to foam.
Add the melted butter, vanilla extract, sugar, brown sugar, cinnamon, ground ginger, nutmeg, salt and cayenne pepper. Stir to combine.
Add the walnuts and toss until each one is well-coated with the spice mixture.
2 tablespoons, 2 egg whites, ½ teaspoon vanilla extract, ½ cup sugar, ½ cup brown sugar, ½ teaspoon salt, ½ teaspoon ground ginger, 1 teaspoon cinnamon, ⅛ teaspoon cayenne pepper, 5 cups walnut halves, ¼ teaspoon nutmeg
Spread the walnuts onto the parchment paper in an even layer, so the walnuts aren’t stacked on top of each other.
Bake for 10 minutes, then use a spatula to flip the walnuts and bake for 5 additional minutes.
Tip: If you can smell the walnuts as they bake, they are close to being done.
The syrup coating the walnuts may look a little foamy at this stage, but it'll settle into the walnuts during the final few minutes of baking.
Remove from the oven and let them cool on the baking sheet. Once cool, use your hands to thoroughly separate the walnuts.
Serve the spiced walnuts right away or store them in an airtight container at room temperature for up to 2 weeks. Refrigerate them for storage up to a month or freeze them to store for up to 6 months.

Notes

Line Your Baking Sheet with Parchment Paper. This makes cleanup a breeze and helps prevent the sugary, syrupy coating from sticking to your pan. Bonus: it keeps the coating where you want it, on your walnuts!

Nutrition