Spiced Christmas Nuts with Allspice, Clove & Cinnamon
Ingredients
- Nut Blend
- 1½ cups raw pecan halves
- 1 cup raw almonds
- ½ cup hazelnuts or walnuts or any combo
- Optional: ½ cup unsweetened coconut chips or pumpkin seeds add halfway through baking
- Spiced Glaze
- 1 egg white
- 2 tbsp water
- ¼ cup golden allulose Swerve Brown, or monkfruit sweetener
- 1 tsp cinnamon
- ½ tsp ground allspice
- ¼ tsp clove
- ¼ tsp nutmeg optional
- ¼ tsp fine sea salt
- Pinch cayenne pepper optional, for heat
- Optional: ½ tsp vanilla extract
Instructions
- Step 1: Preheat & Prep
- Preheat oven to 300°F (convection) or 325°F (conventional).
- Line a baking sheet with parchment or a silicone mat.
- Step 2: Make the Spiced Coating
- In a large bowl, whisk egg white and water until frothy.
- Add sweetener, spices, salt, and vanilla (if using).
- Toss in the nuts and stir until evenly coated.
- Step 3: Bake
- Spread nuts in a single layer on the baking sheet.
- Bake for 25–30 minutes, stirring once halfway through.
- Nuts are done when dry, lightly golden, and fragrant.
- Cool completely on the tray — they’ll crisp as they cool.
Notes
📊 Nutrition (per ¼ cup serving, low-carb version)
(FDA-compliant, estimated)- Calories: 180
- Fat: 16 g
-
Carbs: 5 g
- Fiber: 2 g
- Sugar Alcohols: 2 g
- Net Carbs: 1 g
- Protein: 4 g
- Sodium: 90 mg
🌟 Variations
- Add 1 tbsp cocoa powder for a chocolate-spice version
- Use ginger + allspice + cardamom for a chai twist
- Mix in dried unsweetened cranberries or mulberries after baking for festive contrast (not low carb)
📦 Storage
- Store in an airtight container for up to 2 weeks
- Freeze for longer storage — re-crisp in a warm oven
Uses
- Holiday snack bowl
- Garnish for roasted squash, cheese boards, or desserts
- Packaged in jars or cello bags for edible gifts

