Nani’s Paleo Spiced Nuts

I am super excited to share this story and recipe with you!

For 16 years of my life these spiced nuts have been made with love around the Christmas season each year. They weren’t made by me though! They were made by my Mother-In-Law. My kiddos call her Nani. She was given this recipe fifteen to sixteen years prior to me coming into the picture. One of the parts of the story that is so special is that these spiced nuts were given to her by a neighbor wanting to welcome my Mother-In-Law into the neighborhood. They became great friends for many years beginning with this gesture of kindness!

Another fun part of this story is that a few years ago my Nani, who was already the healthiest eater I knew, changed her diet to eating more of a Paleo diet to help with her health. Originally, this recipe had refined sugar in it but she adapted it to be refined sugar free and Paleo compliant since she had seen such improvements in her health eating that way. I am so proud of the steps she taken and the fact that she adapted this recipe on her own to be a healthier version of a tradition that has been around for 30+ years! Way to go Nani!

Nani still makes these nuts every year and has always shared them with us. My family gobbles them up and can never get enough! Sadly, because I can’t tolerate nuts I can’t have them anymore but I can tell you, they are truly amazing. When I could have them, I couldn’t stop eating them. This year, I asked her if she would be willing to share the recipe with me so I could make them. She’s so generous and of course she said yes. Once these little goodies were baking and filled the house with the sweet, spicy smells, I decided I had to share this recipe with you all because I know you will absolutely love it. I asked her permission and she said yes again. You can thank her for being so willing to pass on this recipe and cherished family tradition.

These make wonderful hostess gifts, new neighbors gifts, Christmas presents or even snacks for when company comes over. They’re simple to make and one of the best parts is that they are healthy. They will help improve health during the holidays not make it worse. Love it!

A Word About Ingredients

♥ To make nuts easier to digest, you’ll want to soak them for 24 hours before you make the Spiced Nuts. You don’t have to do this step but if you have any gut issues it is a wise idea.

♥ It’s best if you can get organic nuts because they will be free of pesticides and herbicides and wont be irradiated. For one batch, you’ll need approximately 2 cups of each kind of nut. Be warned though – you’ll want to make more than one batch!

♥ You have two choices for sweeteners. One being coconut sugar and one being coconut nectar. When I made them I mixed both (I’ll tell you how in the recipe) but Nani switched from coconut sugar to coconut nectar because she likes them a little less sweet. Either way they are delightful.

♥ If you make several batches you’ll have many egg yolks leftover. I suggest using them for this decadent dessert!

♥ One kitchen item I suggest investing in (although they are quite inexpensive) are sil pats. I use mine all the time. They make baking a breeze and help to reduce kitchen waste.

Nani's Paleo Spiced Nuts
Recipe type: Snack
Serves: 24
These delicately spiced nuts are festively sweet and savory all at the same time. They are great for gift giving and sharing them with family.
  • 6 C. Nuts-walnuts, pecans, almonds {organic if possible}
  • 2 Organic Egg Whites
  • 1½ Tlbs. Filtered Water
  • ⅓ C. Coconut Sugar or ⅓C. Coconut Nectar
  • 1 tsp. Sea Salt
  • 1 tsp. Cinnamon
  • 1 tsp. Ground Coriander
  • 1 tsp. Ground Ginger
  • ¾ tsp. Ground Allspice
  1. Place nuts in large bowl.
  2. In a smaller bowl add egg whites and water.
  3. Whisk by hand or with a hand mixer until frothy. {They don't need to form soft or stiff peaks.}
  4. Stir in coconut sugar (or coconut nectar), sea salt, and spices.
  5. Pour mixture over nuts and toss until coated.
  6. Spread nut mixture on parchment paper (or sil pat) covered cookie sheet that has been sprayed lightly with coconut or avocado oil.
  7. Bake at 275 degrees for 55 minutes, stir and turn every 15 minutes.
  8. Cool completely and store in air tight containers.
You can use coconut sugar for a sweeter version of these. Coconut Nectar will have sweetness but less than with the sugar. You can also use a little of both. When I made them I used half coconut sugar and half coconut nectar. Either way, these are quite savory and not overly sweet.

This is a great recipe to double, triple or even quadruple!

Maybe this will become a family tradition in your home?

Feasting On Joy thanks Nani for sharing this cherished recipe and tradition!

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Jennifer | Feasting On Joy

Hi! I’m Jennifer

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