Sweet and spicy nuts with no sugar! I first made maple spiced pecans to go with a sugar-free honey cinnamon ice cream. They are delicious all by themselves or sprinkled over ice cream.
I have used pecans, walnuts, macadamias, and pistachios. Pecans and macadamia nuts are my favorite. The amount of salt is up to you, how salty you like food, as well as if the nuts are already salted.
MAPLE SPICED NUTS
- 2 cups nuts, coarsely chopped or left whole
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon chai spice * see note
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 1/2 – 3/4 teaspoon sea salt
Preheat oven to 375° F. Mix spices with maple syrup in a medium mixing bowl. Add nuts and stir until well coated. Pour onto a baking sheet (lined with parchment is best) and spread in an even layer. (Add any maple syrup left in the bowl.)
Bake for 8 – 12 minutes, stirring every two or three minutes, until starting to darken somewhat and you can smell them. These crisp up more after they cool.
Store airtight for a few weeks.
Sprinkle over yogurt and granola parfaits, ice cream, or on top of frosting or whipped cream on cakes or muffins.
* To make your own chai spice, combine in a small container:
1 tablespoon ground cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon each of ground nutmeg and allspice, 1/4 teaspoon ground cloves, 1/4-1/2 teaspoon ground cardamom, 1/4 teaspoon black pepper.
