4tablespoonslight granulated sugar(I used organic vegan cane sugar ).
4tablespoonsaquafaba(see recipe notes)
A little more sugar for sprinkling(optional)
Preheat your oven to 300°F
Line a baking tray with a Silpat or baking parchment.
Add all of the spices and sugar to a small bowl and stir to combine.
Put your aquafaba into a bowl and whisk until white and foamy. You don't need it to be stiff like meringue. I used my electric hand whisk and it took less than 1 minute.
Pour the nuts into the whisked aquafaba and stir gently to coat.
Pour in the spice & sugar mix and stir gently again to coat the nuts in the mix.
Pour everything out and onto your prepared baking tray.
Bake for 15 minutes then take them out, stir them about a bit and put them back for another 15 minutes.
Remove from the oven and push the nuts apart a bit with a fork so they don't dry hard in a big clump.
Sprinkle with a little sugar just to give some more texture (this step is optional)
Leave to cool and harden on the tray,
Once cool break them up a bit with your hands and store in jars or other air tight containers.
I used almonds and peanuts because that was what I had on hand but pecans and walnuts would also be great. You can use just one kind of nut or mix them. Your choice. Just use 1.5 cups total. Aquafaba is the liquid or brine from canned chickpeas/garbanzos.
If you cook your own chickpeas from scratch then you can use the liquid you cooked them in instead of the aquafaba from a can. You will need to reduce it down a bit first though until it is thick like canned aquafaba or raw egg white.