Candied nuts with a sweet and spicy crunchy coating.
Why You’ll Love This Recipe
Dear readers, I’m so sorry about this recipe. Because you’re not going to be able stop eating these Spiced Candied Nuts.
Don’t say I didn’t warn you. And they only take about 30 minutes to make, so you’ll have a really hard time convincing yourself that they’re not worth the trouble.
Excellent recipe!!! Can’t stop eating them and I had intended to give as an office gift!!! Hope they make it to the office!!!!
Caroline
They’re no trouble at all, actually, and totally worth it! A little too worth it. These are one of those addictive holiday treats that I can’t seem to stop eating.
This recipe works just as well on other nuts, like almonds and cashews, and you could even use a variety of mixed nuts if you like.
And because these candied nuts can be stored in an airtight container for up to a month, they’re a great way to get a jump start on holiday baking and gift giving.
Wrapped up in a cute cellophane bag, these nuts make great neighbor or teacher gifts, and are a welcome change from all of the sweets that are offered up this time of year.
Son of a nutcracker! I don’t think these guys will make it from the pan to an airtight container. I shouldn’t have made these right before I sat down to wrap all the Christmas gifts.
Erika
Feel free to adjust the level of cayenne to suit your tastes, but I will say that I always end up wishing I’d added more. You could even leave it out if you prefer not to have any heat at all.
Either way, you won’t be able to stop eating these Spiced Candied Nuts. Sorry. And also, you’re welcome.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Egg whites
- Pecans, almonds or other nuts
- Sugar
- Brown sugar
- Spices: salt, cinnamon, cayenne pepper
Spiced Candied Nuts
Ingredients
- 1 egg white whisked to very frothy
- 1 tablespoon water
- 3 cups nuts pecans, almonds, etc.
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 teaspoons cinnamon
- 1 teaspoon salt less if you’re using salted nuts
- 1/2 teaspoon cayenne pepper or to taste
Instructions
- Preheat oven to 300 degrees. Line a baking sheet with parchment paper (don’t skip lining your baking sheet).
- In a large bowl whisk the egg white and water vigorously by hand until very foamy, about 2 minutes Add the nuts and stir to coat well.
- Stir in the sugars, cinnamon, salt, and cayenne and mix until nuts are evenly coated.
- Turn nuts out onto to prepared baking sheet, spreading them in an even flat layer.
- Bake for 25 to 30 minutes, watching carefully so nuts don’t burn. The coating may appear bubbly and wet in the center of the baking sheet even when nuts are ready to be pulled from oven, but the coating will firm up as the nuts cool.
- Allow nuts to cool on baking tray for at least 30 minutes. Ideally, leave nuts on baking tray and exposed to air to cool overnight; this helps them get extra crispy and crunchy.
- When nuts are cool enough to handle break into clusters. Transfer nuts to airtight containers or jars and store at room temperature for up to one month.
Nutrition
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10 comments
Margaret Przywara
These nuts are amazing! I wrote out this recipe 3x for my co-workers! They loved them too. The best nut in my opinion is the pecan. They have the best flavors! Perfect snack, perfect for salads, just PERFECT!!!!
Don Schuldes
I love the recipe. I make these every winter!!
Caroline
Excellent recipe!!! Can’t stop eating them and I had intended to give as an office gift!!! Hope they make it to the office!!!! Will celophane bags be sufficient bags for freshness!!! Don’t think they will last long! Otherwise, what do you suggest for a container or bag?
Danelle
The bags would certainly keep them fresh for several days and even up to a week, I think. If it will be longer, I would store them in airtight containers and then package them up shortly before giving them away.