Spicy Maple Nuts

Spicy Maple Nuts by

Michael McMurtrey


Serves: 6-8


  • 3 cups raw nuts (cashews, almonds, pecans, etc.)
  • 1 tsp. salt
  • ½ tsp. smoked paprika
  • ½ tsp. ground nutmeg
  • 2 tsp. ground cinnamon
  • ½ tsp. black pepper
  • ½ tsp. allspice
  • ½ tsp. cayenne, adjust to your desired heat level
  • 4 tbsp. light brown sugar
  • 4 tbsp. aquafaba* (or 2 egg whites)
  • 4 tbsp. real maple syrup


  1. Preheat oven to 300°F.
  2. Mix all spices and sugar together in a bowl.
  3. In a large mixing bowl, whisk the aquafaba (or egg whites) with 2 tbsps. of the maple syrup until foamy.
  4. Pour your nuts into the bowl and toss well to coat all the nuts.
  5. Pour all but 2 tbsps. of the spice and sugar mixture into the bowl; stir to coat all the nuts well.
  6. Pour the nuts onto a sheet pan. Be careful not to overcrowd the pan.
  7. Bake for 15 minutes.
  8. Remove the sheet pan and pour over the remaining 2 tbsps. of maple syrup and 2 tbsps. of the sugar and spice mixture. Toss the nuts well until they are well coated.
  9. Place the sheet pan back in the oven for another 15-20 minutes.
  10. Remove the pan and let cool in a warm/dry location. Once they cool, the nuts will become crunchy.

*Aquafaba is the liquid in a can of garbanzo beans (the stuff you usually pour down the sink). That magical liquid is a great substitute for egg whites. Whether you’re out of eggs or the people you’re cooking for are allergic to eggs, the protein and starches in aquafaba can make egg-free meringues, cakes, mayonnaise, and more. And don’t worry about your food tasting like beans, that flavor cooks away.

CONVERSION: 1 egg white = 2 tbsps. of aquafaba, 1 whole egg = 3 tbsps. of aquafaba