Keto Gingerbread Spiced Nuts
No holiday party would be complete without something easy to munch on. These gingerbread spiced nuts are the perfect thing to bake and serve, whether it’s the holidays or not!
Candied nuts are a Christmastime staple. Why is it that a little sugar and some spices instantly make the entire house smell like the Christmas season?
Sugared nuts trace their history back to European traditions.
When making candied nuts, I tend to choose a mixed nut.
I love that mixed nuts add variety and how the rough textured ones really attract the sweetener and spices.
What’s especially good is when some nuts get stuck together and form a clump. It’s a bigger bite and it usually seems to be even sweeter!
While these nuts seem like they would be tricky to make, they’re actually incredibly simple!
Spices are just as important as presents during the holidays. Let’s run through the important ones:
Cinnamon is essential. Plain and simple. A lot of Christmas recipes use this spice and there’s good reason!
Ginger: No gingerbread recipe would be complete without this spice!
Cloves: add a strong, homey warmth. Don’t add too much it can be numbing.
Allspice: offers a hint of something that can’t be placed but its presence is very welcome!
Nutmeg: A personal favorite, I always grate fresh fresh…so special
Cardamom: This middle Eastern favorite is a really subtle standout.
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Keto Gingerbread Spiced Nuts
- 3 cups mixed nuts or any nut to make 3 cups
- 2 TB coconut oil melted
- 3 TB brown natural sweetener
- 1 tsp cinnamon Ceylon
- 1 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp cardamom
- 1/2 tsp nutmeg freshly grated
- 1/2 tsp salt
- Preheat oven to 350 degrees.
- Add nuts to a large mixing bowl.
- In a small bowl combine melted oil, brown natural sweetener, and spices. Toss evenly with nuts until well coated.
- On a parchment lined baking sheet, roast nuts for 12 minutes until fragrant and toasted. Cool throughly.
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