Gingerbread Spiced Nuts (Paleo / No Refined Sugar)

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A bowl of spiced walnut gingerbread with a red and white striped napkin.

These gingerbread-flavored nuts are a Christmas appetizer or festive snack easy to make and please the crowd. They take only 15 minutes of preparation and can be prepared several days in advance. They do not contain paleo or refined sugar, but your guests will not notice the difference. Spice up your party with this irresistible seasonal snack!

A bowl of paleo and unsweetened gingerbread with spiced nuts.

Hey Hey hey! It's snack week at OSK. Throughout the week I am serving easy, quick and whole snacks for Christmas parties. Each recipe is ready in 30 minutes or less, or can be prepared for the most part or completely in advance. Some are both 😉 That's my party preparation.

Today's edition? Spiced gingerbread nuts! No cocktail is complete without some sort of spiced nut offering (or two … or three). I like to break them up into little bowls and randomly place them around the house on side tables, counter tops, buffet tables, and other shelves so my guests are never too far from a bite.

A bowl of paleo and unsweetened gingerbread with nuts flavored with a red and white linen napkin.

These spiced gingerbread nuts are sweet without being gooey and strike that perfect balance between spices and salt. They have a nice touch and a very definitive gingerbread flavor. Preparation time is minimal, and can be fully prepared in advance and reserved for up to 5 days in a sealed container. Fast and easy. Delicious and seasonal.

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Gingerbread Spiced Nut Recipe Notes

Instead of the traditional brown and / or white sugar that most sweetened spiced walnut recipes use, I chose coconut palm sugar to keep them relatively healthy and completely paleo. Coconut palm sugar is the dehydrated sap of the coconut palm flower. It has enough sweet to imitate traditional refined sugars, it is also sustainable and respectful with the environment. I can find it at my local supermarket, but I usually buy it in bulk from Amazon.

You want to buy raw walnuts for this recipe: Raw walnuts will probably be pasteurized, but will be salt and toasted. You can go with any walnut or walnut combination of your tummy's desire: I used walnuts, walnuts, almonds, and cashews. They are all similar in size and roasted in approximately the same amount of time. Avoid peanuts to keep this recipe completely pale.

Mix gingerbread spices in a small white bowl to mix with gingerbread spice nuts.

We start with a spice mix of cinnamon gingerbread, ginger, allspice, nutmeg, and cloves. You can make yours (I did it simply because I had all the spices on hand) or buy a small container of gingerbread spices from the store.

A bowl of frothy egg whites and a bowl of gingerbread spices mixed with egg whites.

Then, take an egg and separate the yolk from the white. Beat the white until it is frothy and the bubbles are small and uniform. Just when you think it's frothy enough, whip it up a bit more. Then add the coconut palm sugar, gingerbread spice mixture, and salt, and shake until incorporated.

Raw walnuts mixed with egg white, gingerbread spices, salt, and coconut sugar.

Add the walnuts to the egg white mixture and fold with a rubber spatula until they are completely evenly coated. You can also use your (clean) hands, but this is messy work and a spatula does it well.

Raw gingerbread spices nuts on a baking sheet ready to be placed in the oven.

Spread the walnuts on two parchment lined baking sheets in a single layer. Definitely line your baking sheets. It will make stirring them a little easier in the middle of roasting, and cleaning will be a breeze. (Trust me, you don't want to remove leftover roasted spice mixes from your pans. These are not happy times. 100% a killjoy Christmas spirit.)

Put those guys in the oven and roast them at 300 *. In the middle of the way, you need to shake them to make sure they roast evenly. To do it without cursing my name, remove the baking sheet from the oven and do this on the counter. It takes a little work to release the nuts from the parchment and stir them, and you don't want to do it in front of a hot oven. Again, a rubber spatula makes this job so much easier. I hold a corner of the parchment with my left hand while shaking with my right to make sure the paper (and nuts) don't fly everywhere. It is not perfect, but it works. If you have a better method, please inform me!

The nuts are done when they are golden brown and the kitchen smells so good that you are ready to lick the walls. The walnuts will feel a little soft when they come out of the oven the first time, but will become crispy as they cool. Let them rest on the baking sheets for 10-15 minutes, then transfer them to a sealed container. This makes about a dozen servings, one serving size is a generous handful.

A bowl of spiced gingerbread nuts on a marble table.

2017 OSK Holiday Party Appetizer Week!

Looking for more snacks for Christmas parties? Check out this easy recipe for rosemary-marinated white bean crostini, or my 20-minute winter harvest endive cups. Both are elegant, seasonal and crowd-pleasing appetizers. Don't forget to spend the rest of the week enjoying quicker snacks and appetizers for cocktails!

Walnuts with gingerbread spices (Paleo and without refined sugar)

Spice up your holiday party with these irresistibly seasonal gingerbread-flavored nuts! They are an easy snack to prepare for the holidays or a cocktail snack. They require only 15 minutes of time on hand, and can be done completely in advance.

Course: aperitif, snack

Cuisine: Gluten-free, Cereal-free, Paleo, Vegetarian

Preparation time: 15 minutes.

Cook time: 40 minutes.

Total time: 55 minutes

Servings: 12

Calories: 282kcal


Gingerbread Spice Mix

  • 1.5 teaspoons ground cinnamon

  • 1.5 teaspoons of ground ginger

  • 1.5 teaspoons of ground allspice

  • 3/4 teaspoon ground nutmeg

  • 3/4 teaspoon ground cloves

Gingerbread spiced nuts

  • 2 tablespoons gingerbread spice mix, (see above)

  • 1 egg white

  • 1/2 cup coconut palm sugar

  • 1 tablespoon of kosher salt

  • 1 pound of raw walnuts, walnuts, walnuts, cashews, almonds, etc.


  • Preheat oven to 300 *. Line two baking sheets with parchment paper and set aside.

  • In a large bowl, beat the egg white until it foams into small, evenly sized bubbles, about 3 minutes. Add the coconut sugar, spices and salt to the egg white and beat until incorporated. Add the walnuts and mix with a rubber spatula until the walnuts are completely covered.

  • Spread the walnuts between the two parchment-lined baking sheets in an even layer. Transfer to the oven and grill until dry and golden, 40 minutes. Halfway through, remove the pans from the oven, stir the nuts with a rubber spatula, then return to the oven to finish roasting.

  • Remove the nuts from the oven and let them rest on the baking sheets for 10-15 minutes. Transfer to a sealed container and store for up to 5 days. Makes about 12 servings.

Nutritional information

Calories: 282kcal (14%)

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