Candied nuts that are slowly baked in a cinnamon sugar mixture, resulting in a crunchy texture. Great to eat by themselves or can be used to decorate baked goods!
What exactly are candied nuts? Candied nuts are nuts (pecans, almonds, walnuts and cashews are the most popular) coated in a crunchy, candied cinnamon and sugar mixture. These nuts are a classic around the holiday season and are usually eaten alone, but are also used with other recipes and baked goods.
There are various methods to making candied nuts. They can either be baked like this recipe, or the candied mixture can first be cooked on the stovetop and then poured over the nuts. After the sugary mixture is baked or cooked, it results in a crunchy texture coating the nuts. Candied nuts differ from praline, which is another type of candied nut that is really popular in the South. Praline are nuts (traditionally pecans) that are mixed in a brown sugar, syrup and butter mixture and cooked to a soft candy texture instead.
About this Recipe
Candied nuts are simple to make and this version is baked in a low oven – no stovetop cooking required for this recipe. The hardest part is remembering to stir these nuts every 15 minutes during baking, to avoid the nuts sticking together or burning. Be sure to set your timer!
To make these candied nuts, first an egg white and water are mixed until frothy. Then, a cinnamon sugar mixture is added with a pinch of salt before a half pound of nuts (pecans, walnuts, almonds and cashews are my favorite!) are stirred until completely coated. The coated nuts are then turned out to a lined baking sheet, where they are baked in a low oven for an hour, stirring every 15 minutes. Once they are done baking, the nuts are then turned out to a clean sheet of parchment or waxed paper until they are cooled completely. They can be used right away or stored for later use.
Tips for Candied Nuts
- Use a mixture or just one type of nuts for this recipe
- If the nuts are still sticky, they are not baked long enough
- Use a spatula to separate any clumps of the nuts while baking
- Eat these candied nuts alone or on top of baked goods
- Store in an airtight container up to one week or freeze up to 3 months
- baking sheet
- large mixing bowl
- parchment paper or silicone baking mat
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg white
- 1/2 Tablespoon water
- 1/2 lb. nuts
- Preheat oven to 250°F. In a medium sized bowl, mix 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon and 1/2 teaspoon salt.
- In a separate bowl, mix 1 egg white with 1/2 Tablespoon water until frothy. Toss 1/2 lb. nuts in egg white mixture and then mix in cinnamon-sugar mixture. Stir until nuts are coated.
- Spread nuts onto a baking sheet lined with parchment paper or a silicone baking mat. Bake 1 hour, stirring every 15 minutes.
- Remove from oven and spread nuts out on a clean sheet of parchment or waxed paper. Use a spatula to separate any clumps; allow to cool completely before using.
- Store any remaining nuts in an airtight container up to a week or freeze up to 3 months.
- Any type of nuts can be used, such as pecans, walnuts, almonds, cashews etc.
- Makes 16 servings or 1/2 pound