- 3 cups raw nuts (cashews, almonds, or pecans)
- 1 tsp. salt
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground nutmeg
- 2 tsp. ground cinnamon
- 1/2 tsp. ground black pepper
- 1/2 tsp. ground allspice
- 1/2 tsp. ground cayenne (adjust to your taste)
- 4 tbsp. light brown (or coconut) sugar
- 4 tbsp. aquafaba* (or 2 egg whites)
- 4 tbsp. real maple syrup
What the heck is aquafaba?
*Aquafaba (or bean water) is that liquid in a can of garbanzo beans (the stuff you usually pour down the sink). Recently, it’s been discovered as a great substitute for eggs. Quite the breakthrough if you, or the people you’re cooking for, are allergic to eggs. Because of the protein and starches in this magical liquid, chefs are now using it to make egg-free meringues, cakes, mayonnaise, and more. And don’t worry about your food tasting like beans, that flavor cooks away.
1 egg white = 2 tbsp. of aquafaba
1 whole egg = 3 tbsp. of aquafaba
- Preheat your oven to 300°.
- Mix all spices and sugar together in a bowl. Remove and reserve 2 tbsps. of the seasoning mix for later.
- In a large mixing bowl, whip aquafaba
(or egg whites) and 2 tbsps. of maple syrup together, until slightly foamy. Pour nuts into aquafaba/maple mixture and toss to coat well. Pour seasoning into nuts and toss until well coated.
- Place nuts on a sheet pan and bake for 15 min.
- Remove nuts from oven and drizzle over remaining maple syrup. Mix on the sheet pan until nuts are coated with maple syrup. Then sprinkle remaining seasoning mix over nuts, and toss again, until well coated.
- Place back in the oven for another 15-20 min. Remove from oven and let cool in a warm/dry place until crunchy. (If it’s humid, they won’t get very crunchy, let them dry in a warm oven)
Can be used as holiday gifts, snacks, or chop them up and use as a topping for salad, sweet potatoes, or even vanilla ice cream. Store in an airtight container.