During the months of fall and holiday season giving, containers of spiced nuts can be a favorite treat, as well as a thoughtful gift to give to loved ones and friends. Although seriously tasty, most spiced nuts are not vegan friendly, due to the egg white needed to bond the spices during cooking.
Recently, aquafaba-the liquid reserved from chickpeas in a can-has been successfully used as a vegan replacement for egg whites. The ratio is generally one tablespoon to one egg white, or three tablespoons if you’re replacing an entire egg.
Either way, we think this nuts taste, well…nuts!! Fill a mason jar, cover with decorative fabric, and tie on a bit of ribbon or twine for a gift. Try serving them alongside drinks or cocktails at parties for a fun snack, and if wine is your thing (which we hope it is!), a dry Riesling or Gewürztraminer make for the perfect party companion.
Sweet and Spicy Nuts – A Vegan Friendly Recipe
adapted from Chef Jamie McFadden, Cuisiniers Catering & Events
- 1 lb pecans
- 1 lb almonds
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp nutmeg
- 1 tbsp smoked paprika
- 1 tbsp cayenne
- 2 tbsp cinnamon
- 1/3 cup aquafaba
- 1/2 cup coconut sugar
- 1/2 cup organic vegan cane sugar
Mix all ingredients except pecans. Preheat oven to 225 degrees. Spray 2 cookie sheet trays with pan release spray. Mix Pecans into aquafaba mix, divide between trays.
Cook for 1 hour 25 minutes stirring and rotating every 25 minutes.
Cool completely on sheet trays and store in air tight container up to two weeks. Enjoy as a delicious snack or as a garnish on a green salad.