This is a great way to use up those leftover mixed nuts from holiday parties.



*1 tsp. ground tea is about 1 tea bag. If tea is loose leaf, use a spice grinder to grind into a powder. 4 tsp. of Mt. Baker Chai Spice Seasoning can be used in place of both the Pumpkin Pie Spice and ground cardamom. For a cocoa-kissed flavor, replace the Vanilla Bean Sugar with Black Onyx Chocolate Sugar.


In a cast iron or other oven proof skillet, pan toast nuts over medium-high heat for 3 to 5 min. until fragrant and just starting to brown. Meanwhile, melt butter in a small saucepan. Stir in maple syrup, tea and spices. Pour spice glaze over nuts and stir until nuts are coated. Transfer skillet to a 350-degree oven for about 15 min., stirring once to ensure even roasting. Nuts should be slightly browned and smell toasty, but you don't want the syrup to burn so watch carefully. Remove pan from oven and sprinkle nuts with Vanilla Bean Sugar. Allow nuts to cool just enough so the spice glaze firms up some. Before nuts completely stick to the skillet, transfer to a serving bowl and stir in crystallized ginger. The spice glaze should harden some but the nuts may be a little sticky from the candied syrup. Break apart any nuts that clump together. Store in an airtight container.


2 1/4 cups

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Savory Spice Shop Ingredients
Pumpkin Pie Spice (Salt-Free) 1 oz bag $3.30
Cardamom, Ground Inner Seeds 1 oz bag $5.45
Vanilla Bean Sugar (Salt-Free) 1 oz bag $3.00
Ginger, Crystallized: Cubed 2 oz bag $3.25
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