Since we’re in the middle of autumn and all things spiced, I have another snack for you. But instead of pumpkin spice, chai spice is the star! I love having roasted nuts around as a quick snack, so these fall flavors are perfect. With honey as a natural sweetener, you can feel pretty good about indulging in a (more than a) a few handfuls of these nuts at a time!
honey chai-spiced roasted nuts
For a quick and easy treat, toss walnuts with warming chai spices, roast ’em up and get snacking! Walnuts are my favorite but almonds, pecans or cashews would work just as well. I also added in a mixture of sesame, flax and chia seeds that I had on hand and those could certainly be omitted if you don’t have them available.
- 3½-4 cups raw walnuts
- ¼ cup mixed chia, flax and sesame seeds, optional**
- 1 egg white
- 3 tbs honey
- 2-3 tbs chai spice (see below)
- regular, coarse sea salt or vanilla salt if you’re feeling extra fancy (which is what I used)
Preheat oven to 325° and line a rimmed baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk the egg white until frothy. Pour in the honey and whisk again until both are combined, then add in the chai spices and mix again. Add walnuts and mixed chia, flax and sesame seeds (if using) to honey and egg white mixture. Fold nuts into mixture with a spatula until completely covered.
Pour nut mixture onto prepared baking sheet and spread evenly, making sure they’re in one layer. Sprinkle liberally with vanilla salt. Put mixture into oven and roast for approximately 30 minutes, stirring once or twice. Remove from oven and set aside to cool. Keep in a
Sprinkle on the vanilla salt.
Return the nuts to oven for another 8-10 minutes. Remove from oven and immediately place into glass jars for storage as they’ll harden while they cool. Will keep in an airtight container for about 2 weeks.
DIY chai spice
- 4tsp cinnamon
- 4tsp ginger
- 2tsp cardamom
- 2tsp cloves
- ½ tsp nutmeg
- ½ tsp all spice
Mix all spices together in a small bowl and store in a glass jar.
(adapted from Edible Perspective)