Gingerbread Spiced Almonds – A Quick Hostess Gift

Servings: 16 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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These easy gingerbread spiced almonds make a great gift. They’re also delicious served as a nibble with drinks.

Whenever I see cans or jars of roasted nuts I think of my dad. He loved to nibble salty peanuts and cashews along with a drink before supper so as kids that’s what we’d often buy him for his birthday and for Christmas.

His birthday was December 21st so by the time Christmas arrived the house was usually full of nuts (so to speak). Sometimes he’d hide the special tins in his armoire (along with his fudge) but more often than not there would be a bowlful of mixed nuts on the table before supper.

I always liked the almonds best and used to pick them out of the bowls of mixed nuts. That`s why I use almonds in this recipe rather than the pecans originally called for. I also amped up the spices since I like more than a hint of that gingerbread taste. (The original recipe came off the LCBO Food & Drink website.)

I sometimes make these to give as gifts, or to bring as a hostess gift when we`re invited out to eat. If you`re having friends over these are a speedy (and delicious) nibble with drinks before supper.

Gingerbread spiced almonds


Gingerbread Spiced Almonds

An easy recipe that makes a great gift. It’s a good snack to serve with drinks too.

  • Author: Bridget Oland


  • 1 Tbsp butter
  • 2 Tbsp Crosby’s Fancy Molasses
  • 1 Tbsp sugar
  • 1 1/2 tsp ginger
  • 1 1/2 tsp cinnamon
  • ¼ tsp cloves
  • Pinch cayenne or a few grinds of black pepper
  • 1/2 tsp salt
  • 2 cups raw almonds (or your favourite nut)


  1. In a medium saucepan over medium heat melt the butter with molasses, sugar, spices and salt.
  2. Stir to combine and continue to stir until sugar has dissolved.
  3. When mixture starts to bubble add nuts and stir until well coated.
  4. Turn nuts onto a parchment lined baking sheet, spread in a single layer, and bake at 300 until nuts are nicely toasted, about 20-30 minutes.
  5. Stir from time to time while baking and begin testing after 15 minutes or so (you don’t want the nuts to get too brown).
  6. Cool and break into pieces.
  7. Store in an airtight container for up to two weeks.

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10 thoughts on “Gingerbread Spiced Almonds – A Quick Hostess Gift

  1. Milana says:

    This is a great recipe to try

  2. joan atwell says:

    they were fantastic, gave them as gifts

    1. Bridget says:

      Thanks Joan. Don’t you love when something so simple is so delicious!

      1. Veronica V says:

        Is this the recipe you sent to the folks in NL one time? If so, it’s fabulous, I’ll have to make them?

  3. Shirley Boggs says:

    Sounds great plan on making them this week.

    1. Bridget Oland says:

      Hi Shirley, I hope you enjoy them!

  4. Linda Morrow says:

    I make a spiced nuts recipe that uses several kinds of nuts- it is one from Emeril Lagassie that I have been making for many years. Definitely going to try this one!

  5. Marie Fletcher says:

    Sorry, I am a little confused. Do you toast the almonds before you coat them, or do you coat them and then cook them?

    1. Bridget Oland says:

      Hi Marie, You coat the nuts and then bake them. Enjoy!

  6. Rose Bannister says:

    Sounds and looks yummy, definitely going to make

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