Gingerbread Spiced Nuts Recipes

GINGERBREAD SPICED NUTS

Steps:

• Preheat oven to 350 degrees.Add nuts to a large mixing bowl.In a small bowl, combine spices, sugar and coconut oil. Add to nuts and toss well until nuts are completely coated.Bake in 350 degree oven for 10-12 minutes until fragrant. Let cool before serving.

GINGERBREAD SPICED NUTS

Steps:

• Whisk 1 egg white with 1/4 cup light brown sugar, 2 teaspoons gingerbread spice, 1 teaspoon kosher salt and 1/2 teaspoon each paprika and pepper. Add 1 1/3 cups each pecans and almonds; toss. Spread on a rimmed baking sheet and bake at 325˚, stirring every 10 minutes, until mostly dry but still slightly sticky, about 25 minutes; add 1 1/3 cups sesame sticks during the last 5 minutes of baking. Let cool.

SWEET AND SPICY GINGERBREAD SPICED NUTS

Steps:

• Preheat oven to 325°F.
• In a large bowl, whisk the egg white until very frothy, then add gingerbread spice, coconut sugar, salt, paprika and pepper, stirring until smooth.
• Add nuts and toss until well coated. Spread on a parchment paper-lined rimmed baking sheet.
• Bake for 20 minutes, stirring part way through. Nuts should be slightly sticky. Remove from oven and let cool before serving or packaging for gifts.

GINGERBREAD SPICED NUTS

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Add nuts to a large bowl. In a separate small dish, whisk together the melted coconut oil (or other fat of choice), maple syrup, molasses and vanilla. Then, add in the sea salt and spices. Whisk again until smooth.
• Pour mixture over nuts and stir well to coat. Spread in an even layer on prepared baking sheet. Bake for 10-12 minutes, stirring halfway through.
• Once done, remove from oven and stir again. Allow to cool completely before transferring to an airtight container.

GINGERED NUTS

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine nuts, candied ginger, cayenne pepper, salt, pepper, and sesame seeds. In a small saucepan, combine sugar and water over medium-high. Bring to a boil and cook, stirring occasionally, until sugar dissolves, 3 minutes.
• Pour sugar syrup over nut mixture and toss well to combine. Arrange in a single layer on a parchment-lined rimmed baking sheet. Bake until nuts are golden, 15 to 20 minutes, stirring occasionally. Let cool completely on sheet on a wire rack before breaking into bite-size pieces.

GINGERBREAD-SPICED SYRUP

Steps:

• Place the first 5 ingredients on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a large saucepan, combine the sugar, water, honey, nutmeg and spice bag; bring to a boil. Reduce heat; simmer, uncovered, until syrup reaches desired consistency, 30-45 minutes., Remove from the heat; cool to room temperature. Discard spice bag; transfer syrup to airtight containers. Store in the refrigerator for up to 1 month.

GINGERBREAD DONUTS RECIPE BY TASTY

Steps:

• In a large bowl and using a hand mixer, combine the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, McCormick® Ground Ginger, McCormick® Ground Cinnamon, McCormick® Ground Cloves, and McCormick® Ground Nutmeg. Mix with a spatula until completely combined.
• In a medium bowl or large liquid measuring cup, whisk together the eggs, melted butter, molasses, vanilla, sour cream, and milk.
• Add the wet ingredients to the dry ingredients and mix on medium speed until fully combined and the batter is smooth and thick, about 3 minutes.
• Turn the batter out onto a generously floured surface and dust more flour over the top and sides. Roll out to a 10x12-inch rectangle, about ¾ inch thick. Dip a 3-inch round cutter in flour, then cut out as many rounds of dough as possible, dipping the cutter in flour between each cut. Make sure the donuts are not sticking to the surface. Use a 1¼-inch round cutter to cut out the center of each donut. Reroll any scraps and cut out more donuts.
• Make the McCormick® ginger-cinnamon brown sugar dust: In a medium bowl, whisk together the granulated sugar, brown sugar, McCormick® Ground Ginger, and McCormick® Ground Cinnamon.
• Fill a medium pot halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels or a wire rack.
• Working in batches of 4-5 at a time, fry the donuts in the hot oil until golden brown, 1-2 minutes per side. Use a spider or slotted spoon to transfer the donuts to the prepared baking sheet and let cool for 2 minutes. Toss 1-2 donuts at a time in the McCormick® ginger-cinnamon brown sugar dust to coat completely.
• Serve warm or at room temperature.
• Enjoy!

GRANDMA'S SPICED GINGERBREAD ROLL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray, set a piece of waxed paper on top, and spray wax paper.
• Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
• Beat egg yolks at high speed in a second bowl until thick and creamy, about 5 minutes. Stir in molasses and melted butter. Fold in egg whites.
• Combine flour, baking powder, baking soda, cinnamon, cloves, ginger, and salt in a bowl. Sift onto the batter and carefully fold in. Spread batter onto the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center of the sheet comes out clean, 8 to 10 minutes.
• Dust a kitchen towel with powdered sugar. Invert cake onto the towel. Pull off waxed paper and carefully roll up cake up using the towel. Allow to cool seam side down, about 30 minutes.
• Meanwhile, make the spiced cream. Combine heavy cream, powdered sugar, cinnamon, vanilla extract, and cloves in a bowl. Beat with an electric mixer until cream has the consistency of frosting.
• Carefully unroll the cake and spread 1/2 of the spiced cream on top. Roll cake roll back up, without the towel, and spread remaining cream around the top and sides of the cake roll.