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Spiced Christmas Nuts with Allspice, Clove & Cinnamon

Warm, crunchy, and full of seasonal flavor — these nuts are coated in a golden spiced glaze with toasty edges and a gentle kick. Perfect for gifting or cocktail hour.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
cool time 15 minutes
Total Time 50 minutes
Servings 10 Makes about 3½ cups Serves 10–12 (¼–⅓ cup per person)
Calories 180kcal

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