It’s time for another recipe in my holiday appetizer series (click here for my crab dip recipe and here for my Caprese salad skewer recipe if you missed them!). We’ve had some salty featured recipes thus far, so now I’m giving you something sweet: cinnamon spiced nuts!
I’ve always loved spiced nuts and missed them dearly last Christmas, so I made it my mission to come up with a low-FODMAP version this year. Let me tell you: this recipe definitely doesn’t disappoint! You’ll have several cups’ worth of spiced nuts – perfect to set out in a bowl on the appetizer table or to place in individual treat bags for friends and family. Just be aware that the nuts and brown sugar have FODMAP limits, so don’t get too indulgent (hard to do, I know!).
Utensils/appliances you’ll need:
- Two small mixing bowls
- A large baking sheet (nonstick or sprayed with Pam cooking spray)
- Measuring cups
- Measuring spoons
Ingredients you’ll need:
- 1 egg white
- 1 teaspoon pure vanilla extract
- 1 cup pecan halves
- 1 cup almonds
- 1 cup peanuts
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- Preheat the oven to 250 degrees.
- Place the egg white and vanilla extract in a mixing bowl and whisk until frothy. Add in the almonds, peanuts, and pecan halves and toss until coated.
- In a separate bowl, combine the brown sugar, cinnamon, and ginger.
- Pour the sugar mixture into the nut bowl and toss until coated.
- Spread the nuts evenly across your baking sheets.
- Bake for 50-60 minutes, stirring every 15 minutes to ensure even baking.
- Remove from the oven and let cool.
Now you’re ready to eat!
One other thing I love about this recipe is that you can make it ahead of time and then store the nuts in an airtight container for up to two weeks. How’s that for easy?