Gingerbread Spiced Almonds (Printable Version)
Crunchy roasted almonds coated in warm gingerbread spices, perfect for festive snacking.
# What You'll Need:
→ Nuts
01 - 2 cups (about 10.6 oz) whole raw almonds
→ Egg Mixture
02 - 1 large egg white
03 - 2 teaspoons water
04 - 1 teaspoon vanilla extract
→ Sugar & Spices
05 - 1/2 cup (3.5 oz) packed light brown sugar
06 - 2 teaspoons ground cinnamon
07 - 1 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground allspice
11 - 1/4 teaspoon salt
# How to Make It:
01 - Preheat the oven to 300°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk the egg white, water, and vanilla extract until frothy.
03 - Add the almonds to the egg mixture and toss until they are evenly coated.
04 - In a separate bowl, mix together the brown sugar, cinnamon, ginger, cloves, nutmeg, allspice, and salt.
05 - Sprinkle the sugar-spice mixture over the coated almonds and stir until all almonds are evenly covered.
06 - Spread the almonds in a single layer on the prepared baking sheet.
07 - Bake for 25 minutes, stirring once halfway through, until almonds are golden brown and aromatic.
08 - Remove from oven and allow almonds to cool completely on the baking sheet; coating will crisp as they cool. Store in an airtight container at room temperature for up to two weeks.
# Expert Insights:
01 -
- They taste like the holidays wrapped up in a crunchy bite—without any of the fuss of actual baking.
- Your whole kitchen will smell like a gingerbread dream for hours, and people will think you've been cooking all day.
- They're the perfect gift in a jar, especially when you tie a ribbon around a homemade container and watch someone's face light up.
02 -
- The egg white and water mixture must be whisked until frothy—this is what makes the spices adhere properly. If you skip this step, your coating will be patchy and disappointing.
- Don't increase the oven temperature to speed things up. I learned this the hard way when I tried 350°F and ended up with almonds that were burnt on the outside and still soft in the middle. The low, slow approach is non-negotiable.
- Stirring halfway through is not optional, even though it's tempting to just let them roast undisturbed. The ones on the edges brown faster than those in the center.
03 -
- Make a double batch and store half in the freezer. You'll thank yourself when unexpected guests arrive or you need a last-minute gift. These thaw at room temperature in about 30 minutes and taste exactly as good as freshly made.
- The secret to the most even coating is making sure your almonds are truly dry when they start. Pat them with a paper towel if they seem damp. Moisture prevents proper adhesion of the spice mixture.