Maple-Spiced Nuts with Ginger and Sesame
Slow-roasted mixed nuts and seeds infused with maple syrup, fresh ginger, and warm spices. A simple but sophisticated snack with buttery richness and subtle heat, perfect for holiday gifting, entertaining, or snacking year-round. The extended low-heat roasting develops deep toasted flavors while keeping nuts tender and crunchy rather than burnt.
Ingredients
- 4 tablespoon unsalted butter
- 1 2-inch piece fresh ginger, peeled and lightly smashed
- ¼ cup pure maple syrup
- 1 teaspoon coarse salt, divided
- ½ teaspoon ground ginger
- ¼ teaspoon ground coriander
- 1 ¼ cup raw unsalted pecans
- 1 ¼ cup raw unsalted walnuts
- ½ cup raw unsalted pumpkin seeds
- 1 ½ tablespoon white sesame seedsblack sesame seeds or pumpkin seeds1:1
visual contrast or added nutrition
Instructions
- 1
Preheat oven to 250°F and line baking sheet with parchment paper.
- 2
Heat butter and fresh ginger in small skillet over low heat until ginger is lightly golden and fragrant, about 2-3 minutes. Turn off heat, remove ginger, whisk in maple syrup.
- 3
Mix half the salt, ground ginger, and coriander in small bowl.
- 4
Combine pecans, walnuts, pumpkin seeds, and sesame seeds in large bowl. Pour in butter mixture and spice mixture, toss until coated.
- 5
Spread on prepared baking sheet in single layer. Bake, tossing every 20 minutes, until lightly golden and toasted, 45 minutes to 1 hour.
- 6
Remove from oven. While warm, sprinkle with remaining salt.
- 7
Cool completely on pan before storing.
Tips
Toss nuts every 20 minutes to ensure even browning and prevent burning at edges or bottom of pan.
Season while still warm so salt adheres to oils; cooling nuts won't accept seasoning as well.
Toast whole spices and grind fresh if time allows for more aromatic, complex flavor than pre-ground.
Good to Know
Room temperature in airtight container up to 3 weeks.
Make up to 1 week in advance. Keeps fresh in sealed container; flavor mellows slightly over time.
Serve at room temperature as snack, with cocktails, or packaged as gift. Scatter over salads or grain bowls for textural contrast.
Common Mistakes
Roast at too high temperature to avoid burnt exterior and bitter flavor.
Skip tossing to avoid uneven browning and burnt spots.
Season while hot to avoid salt sliding off cooled nuts.
Substitutions
Vegan Options
General Alternatives
visual contrast or added nutrition
FAQ
Can I make this with raw almonds instead of pecans?
Yes, almonds work well at 1:1 ratio. Adjust baking time by 5-10 minutes as almonds may toast faster depending on size. Monitor closely after 40 minutes.
What if my nuts burn?
Lower oven temperature to 225°F and extend baking by 15-20 minutes. Batch size and oven variance affect browning; rotate pan halfway if oven runs hot.
How long can I keep these and can I freeze them?
Store at room temperature in airtight container up to 3 weeks. Freezing works up to 2 months; thaw at room temperature. Flavor is best within first 2 weeks.