Cinnamon Sugar Nuts
User Reviews
5.0
18 reviews
Excellent
Cinnamon Sugar Nuts
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These easy slow cooker cinnamon sugar candied nuts makes a delicious snack for the holidays, an addition to a salad, or even a gift for neighbors and friends! Mixed nuts coated in ground cinnamon and other simple ingredients then roasted to perfection make these an addicting and delicious snack!
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Ingredients
- 12 Cups unsalted mixed nuts - pecans, cashews, and almonds
- 4 egg whites
- 2 tsp vanilla extract
- 2 cups sugar
- 1 cup brown sugar
- 2 tsp salt
- 2 tbsp ground cinnamon
Instructions
- Start by adding the pecans, almonds, or cashews into a large bowl.
- In a separate medium bowl whisk together the egg whites and the vanilla until they are just frothy.
- Pour the egg whites into the large bowl with the nuts and toss them together making sure they are coated well.
- Mix together the brown sugar, white sugar, salt, and the cinnamon. If you are using cayenne pepper, add it here as well.
- Add the cinnamon sugar mixture to the coated nuts and toss until all of the nuts are coated in the sugar mixture as completely as possible.
- Lightly spray the slow cooker with a non stick spray to make sure that the nuts don’t just stick to the pan.
- Add the mixture of nuts into the slower cooker, and cook on low for three hours, stirring every 15-20 minutes to keep the nuts from getting stuck and burning on the bottom.
- After the three hours has passed, pour the mixture of nuts onto a parchment paper lined baking sheet (or two) in a single layer so that they don’t just stick together.
- Once the nuts are completely cool and the sugar coating has hardened, transfer them to an airtight container to store or to containers like a small mason jar or treat bag to gift to others!
Notes
- Add a dash of cayenne pepper to the cinnamon sugar to make these nuts sweet and spicy instead of just sweet.
- Store candied nuts in an airtight container at room temperature for up to a week or in an airtight container in the fridge for up to three weeks.
- Freeze any leftover nuts by placing them in a freezer safe zipper top bag and freezing for up to two months. Make sure if you’re going to freeze right after cooking that you let them cool completely before freezing.
- Set a timer on your phone or in the kitchen to stir the nuts and make sure to rotate the ones from the bottom to the top so the bottom doesn’t burn. I typically just stir every 20 minutes or so, but it’s easy to forget and leave them. If you do burn the bottom of the pot, you can still use the rest of the nuts on top.
- Remove any burnt nuts from the batch once they’re on the cookie sheet. While they aren’t terrible, burnt nut is not my favorite type of flavor.
- Add storage notes to the back of your gift tag if you’re giving this nutty treat away as a gift so people know the best way to keep them good for the longest!
Nutrition Information
Show Details
Serving
0.5cup
Calories
532kcal
(27%)
Carbohydrates
44g
(15%)
Protein
13g
(26%)
Fat
37g
(57%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
8g
Monounsaturated Fat
23g
Sodium
214mg
(9%)
Potassium
454mg
(13%)
Fiber
7g
(28%)
Sugar
26g
(52%)
Vitamin A
13IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
65mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 532kcal | 27% |
| Carbohydrates | 44g | 15% |
| Protein | 13g | 26% |
| Fat | 37g | 57% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 23g | 115% |
| Sodium | 214mg | 9% |
| Potassium | 454mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 26g | 52% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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