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. Meanwhile, melt butter in a small saucepan, then 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. Remove pan from oven and sprinkle nuts with Vanilla Bean Sugar. Allow nuts to cool, then stir in diced crystallized ginger.


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 $5.30
Vanilla Bean Sugar (Salt-Free) 1 oz bag $2.90
Ginger, Crystallized: Cubed 2 oz bag $3.10
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