| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Instructions
- Whisk 1 egg white with 1/4 cup light brown sugar, 2 teaspoons gingerbread spice, 1 teaspoon kosher salt and 1/2 teaspoon each paprika and pepper. Add 1 1/3 cups each pecans and almonds; toss. Spread on a rimmed baking sheet and bake at 325˚, stirring every 10 minutes, until mostly dry but still slightly sticky, about 25 minutes; add 1 1/3 cups sesame sticks during the last 5 minutes of baking. Let cool.
Reviews
I had to make my own gingerbread spice mix, since I couldn’t find any at the store, but I love this recipe! I made some tweaks on my second batch, and I’m planning to make little grab bags of this for friends and family this Christmas. I think my second batch didn’t quite have the full volume of nuts that the recipe calls for, but I think that helped their texture in the long run. I also added some freshly ground nutmeg and extra ground ginger to the glaze, and added in the sesame sticks a little earlier to try to let more of the glaze adhere to them before it finished cooking. I like them to be a bit more zesty, and 100% crunchy- NO chew! Great recipe with room for creative variations 🙂