- 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
- Preheat oven to 300°F.
- Mix all spices and sugar together in a bowl.
- In a large mixing bowl, whisk the aquafaba (or egg whites) with 2 tbsps. of the maple syrup until foamy.
- Pour your nuts into the bowl and toss well to coat all the nuts.
- Pour all but 2 tbsps. of the spice and sugar mixture into the bowl; stir to coat all the nuts well.
- Pour the nuts onto a sheet pan. Be careful not to overcrowd the pan.
- Bake for 15 minutes.
- 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.
- Place the sheet pan back in the oven for another 15-20 minutes.
- 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
CONVERSION: 1 egg white = 2 tbsps. of aquafaba, 1 whole egg = 3 tbsps. of aquafaba