Cinnamon Sugar Nuts
User Reviews
5
Cinnamon Sugar Nuts
Description
The recipe starts by coating mixed nuts—pecans, cashews, and almonds—with whipped egg whites and vanilla, ensuring the sugar mixture adheres evenly. A combination of brown sugar, granulated sugar, salt, and ground cinnamon (plus optional cayenne pepper for heat) is added to coat the nuts thoroughly.
The coated nuts are slow-cooked on low heat for three hours, stirred every 15 to 20 minutes to prevent sticking and burning. The extended cooking time allows the sugars to caramelize slowly, creating a crisp sweet shell encasing each nut. Once cooked, the nuts are spread in a single layer on parchment to cool and fully set the coating.
Cinnamon Sugar Nuts offer a sweet and spiced snack with a satisfying crunch that can be enjoyed plain or used as toppings for salads, desserts, or holiday gifting. The optional cayenne pepper adds a subtle spicy note that contrasts the sweetness.
These nuts store well in airtight containers at room temperature for about a week or refrigerated for up to three weeks. They can also be frozen for longer storage if cooled completely prior to freezing. Stirring during cooking and removing any burnt pieces afterward ensure the best flavor and texture.
Ingredients
- 12 Cups mixed nuts unsalted
- 12 Cups pecan
- 12 Cups cashew
- 12 Cups almond
- 4 egg white
- 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
- Adding cayenne pepper to the cinnamon sugar gives a sweet and spicy flavor instead of purely sweet.
- Store candied nuts in an airtight container at room temperature for up to one week or refrigerate for up to three weeks.
- For longer storage, freeze cooled nuts in a freezer-safe bag for up to two months.
- Set a timer to stir the nuts every 15-20 minutes during slow cooking to prevent burning and redistribute nuts.
- Remove any burnt nuts after cooking to maintain flavor quality.
- Include storage instructions on gift tags if giving these nuts as presents to help recipients keep them fresh longer.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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