Nuts typically make for a good road snack. They’re more healthy than a candy bar or cookies and can be quite tasty. Candied nuts are great but chai spiced candied nuts are even better! This recipe comes from My Baking Addiction and utilizes her homemade chai spice mix which we used trying her chai spiced sugar cookies previously.
Chai Spiced Candied Pecans
1/2 cup granulated sugar
1 Tbsp chai spice blend (I accidentally only used 1 tsp. Whoops)
Pinch of salt
1 egg white
2 tsp vanilla extract
1 lb pecan halves
Preheat oven to 250°F. Line a baking sheet with parchment paper.
In a small bowl, stir together sugar, chai spice, and salt.
In a large bowl, whisk together the egg white and vanilla until frothy. Add in the pecans and stir to coat.
Stir in the sugar mixture and stir until the pecans are coated. Spread onto the baking sheet.
Bake for 60 mins, stirring every 15-20 mins. Cool completely before serving.
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 3/4 cup white sugar
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp allspice
1/4 tsp finely ground black pepper
1 cup unsalted butter, softened
1/2 tsp vanilla extract
Preheat oven to 350F
In a large bowl, sift together flour, baking soda, and baking powder and set aside.
In a medium bowl, combine sugar, cinnamon, ginger, cardamom, allspice, and black pepper. Remove 1/2 cup (I came up short using 1/4 cup) of the sugar-spice mix and set this portion aside for rolling cookies.
In a bowl of a stand mixer with a paddle attachment (or hand mixer), beat the butter and sugar-spice mixture until light and fluffy – about 3 minutes.
Beat in the egg and vanilla extract. Combine until fully incorporated. Slowly blend in the rest of the dry ingredients mixing until just combined. Roll dough into small balls (roughly 2 tsp) and then into the 1/2 cup sugar-spice mix. Place dough balls on baking sheets about 1 1/2″ apart. Bake for 8-10 mins (I ended up doing 10-12) until cookies start to flatten out. Let the cookies stand on the baking sheets for 2 mins before moving them to a cooling rack.