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WARNING! Cinnamon candied nuts are extremely addictive!
These crunchy, sweet, cinnamon-y, nutty, little guys are incredibly easy to make and even easier to eat. There is no fancy candy thermometer required for this recipe. You simply measure, mix, dump, and spread the nuts onto a cookie sheet. Then let them do their magic in the oven for an hour. Your whole house will smell dreamy, like Christmas, or fall!
Trust me, you will want to make these tasty morsels. You can make any kind of nut you like, or a mixture of nuts. I have done a mixture of pecans and almonds, and pecans and cashews. My favorite are the pecans and cashews. You can sprinkle these babies on a salad, or yogurt. Or simply eat them by themselves for a treat. Try them on my spinach salad with chicken & Gorgonzola cheese.
Or, throw them in a cute mason jar and give them as gifts. You will have so many new best friends!
Enjoy the comforting taste and smell of fall and Christmas any time of year!
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Cinnamon Candied Nuts
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Category: snacks
Description
Use any kind of nuts or a mixture to make these cinnamon candied nuts! They are irresistible. No candy thermometer required!
Ingredients
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 2 egg whites
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 pound nuts of choice, or mixed nuts, unsalted
Instructions
- Preheat oven to 250 degrees. Line a large rimmed baking sheet with parchment paper or a silpat.
- In a gallon zip lock baggie add the sugar, cinnamon, nutmeg and salt. Gently mix together, set aside.
- In a large bowl whisk together the egg whites, water, and vanilla extract. Add the nuts to the bowl and stir them thoroughly until the nuts are completely coated in the mixture. Transfer the nuts into the gallon bag. Seal the bag tightly and carefully “massage” the nuts in the mixture until they are completely coated.
- Use a slotted spoon to remove the pecans from the bag (allowing some of the wet mixture to drip off the nuts). Place all of the nuts on the baking sheet; spread the nuts out in an even layer.
- Bake the nuts for 1 hour, stirring every 15 minutes. Remove from the oven and allow to cool completely before eating; resist if you can! Store the nuts in an airtight container for about 2 weeks.
Notes
Adapted from: Brown Eyed Baker
Nutrition
- Calories: 3534 per lb
- Sugar: 201g
- Sodium: 2526mg
- Fat: 234g
- Saturated Fat: 32g
- Unsaturated Fat: 191g
- Trans Fat: 0g
- Carbohydrates: 321g
- Fiber: 44g
- Protein: 86g
- Cholesterol: 0mg
I would probably eat all of these in one sitting.