Sugar-Free | Keto-Friendly | Paleo | Gluten-Free | Grain-Free | Dairy-Free | Vegetarian
These crunchy gingerbread candied nuts have a thin, crisp coating and all the warmth of gingerbread. I toss almonds and walnuts with a lightly whisked egg white for extra crunch. Cinnamon, ginger, and cloves bring that familiar warmth, while brown cardamom adds a gentle smoky note. Fresh rosemary and a splash of brandy give every bite a little more depth.
They’re quick and easy to make, with just 5 minutes to mix and 15 minutes to bake. Your kitchen will smell like Christmas! Let them cool completely so the coating can crisp up, then spoon them into jars for homemade Christmas gifts or keep a jar for snacking any time of year.
Why You’ll Love These Gingerbread Candied Nuts
✔️ Extra Crunchy: A thin, crisp coating makes every handful satisfying.
✔️ Warm and Aromatic: Gingerbread spices, fresh rosemary, and a splash of brandy give the almonds and walnuts a beautifully balanced flavor.
✔️ Quick and Easy: Five minutes to mix, then the oven does the work.
✔️ Perfect for Gifting: Spoon them into jars for homemade Christmas gifts, or keep some for yourself.
✔️ Protein and Fiber: Almonds and walnuts are the main contributors, with an estimated 4.3 g protein and 2.5 g fiber per serving.
✔️ Plant-Based Omega-3: Walnuts provide ALA, a plant-based omega-3 fat.
How to Adapt This Recipe to Your Diet
Sugar-Free & Keto-Friendly: Use granulated white and brown monk fruit blends with no added sugar or digestible carbs.
Paleo: I use plain nuts, egg white, fresh rosemary, spices, and olive. Choose monk fruit blends that fit the ingredients you use in your paleo kitchen.
Gluten-Free, Grain-Free, Dairy-Free & Vegetarian: This recipe fits all four as written. Check packaged ingredient labels if you need to avoid cross-contact.
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Crunchy Gingerbread Candied Nuts | Sugar-Free & Keto
Ingredients
- 200 g raw unsalted almonds
- 150 g raw unsalted walnuts
- 1 large egg white 30 g
- 1/3 cup total white and brown granulated sweetener blends ( I use monk fruit )
- 1 tbsp fresh rosemary leaves, from a 10 cm sprig a mix of chopped and whole leaves
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/5 tsp ground cardamom
- 1/4 tsp ground brown cardamom
- 1/5 tsp ground cloves
- 1/4 tsp fine salt
- 3 tbsp brandy
- 1 1/2 tbsp olive oil or melted coconut oil
Instructions
- Prepare the panPreheat the oven to 160°C (320°F) and line a large baking sheet with parchment paper.
- Coat the nutsLightly whisk the egg white in a large bowl. Add the almonds and walnuts and toss until evenly coated.
- Add the seasoningsMix the sweeteners, rosemary, spices, and salt in a small bowl, then toss with the nuts. Drizzle in the brandy and oil and toss again.
- BakeSpread the nuts in a single layer on the lined pan. Bake for about 15 minutes, until fragrant and the coating is set.
- Cool and storeLet the nuts cool completely on the pan so the coating crisps. Break apart any clusters and transfer to an airtight jar.
Notes
Nutrition Facts per Serving
Nutrition per serving: 1 of 16 servings, Calories: 154 kcal, Protein: 4.3 g, Carbohydrate: 4.5 g, Net Carb: 2.0 g, Sugars: 0.6 g, Fat: 13.6 g, Saturated Fat: 1.2 g, Fiber: 2.5 g, Sodium: 40 mg.Nutrition Facts Notes
✔️ Protein and Fiber: Almonds and walnuts are the main contributors, with an estimated 4.3 g protein and 2.5 g fiber per serving. ✔️ Walnuts and Omega-3: Each serving provides an estimated 0.85 g of ALA, a plant-based omega-3 fat. ✔️ Magnesium: Almonds and walnuts contribute to the estimated 49 mg per serving.Nutrition Disclaimer
I’m a recipe developer, not a registered dietitian or nutritionist. Nutrition values are estimates and vary with ingredient brands, substitutions, and serving size. Estimates use olive oil, unsalted nuts, and monk fruit blends with no digestible carbs. Brandy is counted as added. Net carbs are total carbs minus fiber. Coconut oil increases saturated fat. Allergens: Contains almonds, walnuts, and egg.Frequently Asked Questions
Why use egg white in gingerbread candied nuts?
A lightly whisked egg white helps the sweetener and spices cling to the almonds and walnuts. It also helps form a thin coating that crisps as the nuts cool.
How do I keep the candied nuts from sticking together?
Spread them in a single layer before baking. Let them cool completely on the pan, then gently break apart any clusters.
Can I make these candied nuts ahead for Christmas gifts?
Yes! Let them cool completely before packing them in clean, dry jars with airtight lids. A cool, dry cupboard is my first choice for keeping them crunchy. If you refrigerate them, let the sealed jar come to room temperature before opening to help prevent condensation.
