And what would a CSPS Christmas be without some dressed up nuts? This year, I made Honey gingerbread ones, with almonds, cashews and pecans (but any combination of nuts will do). These are a little sweeter than some of my sweet and spicy ones, but still very delicious. Let them absolutely cool completely before bagging them up, otherwise they will stick together and get totally hard.
Ingredients
2 1/2 cups any raw nuts (I used cashews, almonds and pecans)
1 egg white
1 tablespoon cold water
5 tablespoons honey
3 tablespoons brown sugar (unpacked)
1/2 teaspoon kosher salt
1 tablespoon Gingerbread spice (see note)
Directions
Preheat oven to 225F. Line a baking sheet completely with foil and spray with baking spray.
In large bowl, mix together egg white and water with a whisk and whisk until frothy (not stiff peaks). Add in the honey and stir to combine. Add nuts into egg white and water mixture and mix until nuts are completely coated.
Combine brown sugar, salt and gingerbread Spice in a closed container (I used a tight sealing tupperware-like container, but you could even use a large ziplock bag) and shake until thoroughly combined. Pour sugar mixture over nuts and mix until everything is combined. Pour nut mixture onto prepared pan and spread out into one even layer. Bake until nuts are toasted and aromatic, turning every 15 minutes, for about 1 hour.
Let nuts harden and cool and store in airtight container.
Note: If you don’t have a pre-mixed gingerbread spice, combine 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground clove, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground anise.
