Many candied nut recipes call for large amounts of sugar, often half a cup to a full cup, which diminishes the healthy benefits of nuts—their good fats, fiber, and antioxidants. This lighter take on candied walnuts uses just 1/4 cup brown sugar and gets most of its appeal from warming spices: cinnamon, allspice, and ginger.
These walnuts are addictive—one is never enough. While nuts are calorie-dense, a recommended serving is 1/4 cup. They deliver concentrated nutrition, so enjoying a small handful daily is a smart habit year-round.
Check out the Liz’s Healthy Table podcast for more recipes and nutrition conversations.
These spiced walnuts work beautifully for holiday gatherings or as a thoughtful hostess gift. They’re simple to make and hard to resist.
Tweet: “Cinnamon-Spiced Roasted Walnuts = lower in sugar than traditional holiday candied nut recipes”
Make a batch, pack them into Mason jars, and tie with a ribbon for an attractive homemade present.
Or simply place the nuts in bowls and serve them at parties.
- 1 egg white
- 1 tablespoon water
- 1 pound walnut halves (about 4 cups)
- 1/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon (add 1 more teaspoon for extra cinnamon flavor)
- 1 teaspoon kosher salt
- 3/4 teaspoon ground ginger
- 1/2 teaspoon allspice
- Preheat the oven to 325°F. Lightly oil or coat a rimmed baking sheet with nonstick spray and set aside. For easier cleanup, line the sheet with foil and spray the foil.
- Whisk the egg white and water in a large bowl until blended. Add the walnuts and toss to coat.
- In another bowl, whisk together brown sugar, cinnamon, salt, ginger, and allspice. Sprinkle this mixture over the nuts and toss until they are evenly coated.
- Spread the nuts in a single layer on the prepared baking sheet. Bake 15 minutes until the glaze is crisp and golden, then toss and bake an additional 3 to 5 minutes if you want them darker. Remove from the oven, toss again, and cool completely. Store in an airtight container.
What’s your favorite holiday food gift to give?