Nuts - Pumpkin Spiced

Prep Time

5 min

Cooking Time

1 hour


  • 1 egg white
  • 1 teaspoon sea salt
  • 2 teaspoons pumpkin pie spice (a mix of cinnamon, cloves, ginger and nutmeg)
  • ¼ teaspoon cayenne pepper
  • ¼ cup coconut palm sugar
  • 3 cups unsalted nuts (pecans, cashews, walnuts and almonds)


  1. Preheat oven to 250 degrees
  2. Place egg white into a large bowl and whip with a fork until frothy
  3. Stir in sea salt, spices and sugar
  4. Combine mixture with 3 cups nuts and coat them evenly
  5. Place nuts in a single layer on top of a parchment paper lined large baking pan
  6. Bake for 1 hour
  7. Let nuts cool for at least 10 mins before serving (they will get crispy)
  8. Store in an airtight container for up to 2 weeks


Recipe substitutions: If you are vegan you can omit the egg white and use maple syrup instead of coconut palm and add 1 tablespoon coconut oil. If you are allergic to nuts, you can use all seeds like pumpkin seeds and sunflower seeds. \

***Please use all organic ingredients if possible***

These turned out absolutely fabulous and are really ADDICTIVE! The egg white coating creates a very crispy outer shell making this treat crunchy, sweet and salty – a delicious combination for a satisfying snack to enjoy with your afternoon tea. I love that these are full of healthy fats and protein too.