The holidays are sneaking up and it is time to get serious about party snacks. No more messing around with a bag of chips and a sad looking plate of celery and dip. You need to make these vegan spiced nuts.
They are really easy to make…and easy to eat. So easy to eat that you might want to make a double batch. If you are feeling generous, you could even include them in your holiday gift baskets or Christmas cookie exchange. I am aware they are not cookies, but since when are we following the rules?
I made these with reduced aquafaba, but if you don’t have any reduced you can use it straight from the can. If you use it straight from the can, use 3 TBSP and omit the water.
If you don’t need them to be vegan, you can replace the aquafaba with 1 egg white and mix that with 1 tbsp of water.
It’s a pretty flexible recipe. You can even play with the spice blend if you are feeling creative. I added cayenne because I like a bit of heat.
Speaking of heat, don’t try to sneak one right out of the oven. Your mouth will hate you.
Once you’ve made them, you can keep them somewhere cool and dry. They should be fine for several days.
I highly recommend serving them in a tacky bowl (affiliate link) like this so you can make lewd jokes about Santa’s nuts.
- ⅓ cup brown sugar
- ⅔ cup white sugar
- ¾ tsp salt
- ¾ tsp cinnamon
- ⅛ tsp cayenne
- 1 lb of mixed nuts (cashews and pecans)
- 2 tbsp aquafaba
- 1 tbsp of water
- Preheat oven to 300F
- In a small bowl, mix together the sugar, salt, and spices.
- In a large bowl, whisk the aquafaba and water together until frothy.
- Add the nuts to the frothy mixture and toss the nuts until they are evenly covered.
- Stir in the sugar and spices and coat evenly.
- Bake on a cookie sheet lined with a silpat or parchment paper for 40 minutes, making sure to stir the nuts around every 10 minutes to avoid burning.
- Remove from oven and allow to cool completely before eating.