Description
Use any kind of nuts or a mixture to make these cinnamon candied nuts! They are irresistible. No candy thermometer required!
Ingredients
Units
Scale
- 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
