These candied cinnamon sugar nuts are crisp, sweet, and warmly spiced, with a glossy coating that clings to every pecan and almond. Baked low and slow, they develop deep caramelized flavor without burning and cool into irresistibly crunchy clusters. Perfect for holiday snacking, edible gifts, or topping salads and desserts, this recipe delivers big flavor with simple pantry ingredients.

Why You Will Love This Recipe

You’ll love this recipe because it’s easy, dependable, and endlessly versatile. The egg white coating creates a light, crisp shell that evenly carries the cinnamon sugar mixture, resulting in nuts that are crunchy instead of sticky. They make your kitchen smell incredible while baking, store beautifully for weeks, and work just as well for casual snacking as they do for gifting. Whether you serve them at parties, pack them into jars for holidays, or keep a stash for yourself, these candied nuts always disappear fast.

Candied Cinnamon-Sugar Nuts

Candied nuts are one of those snacks that feel both nostalgic and timeless. They show up at fairs, holiday markets, and family gatherings, instantly recognizable by their warm cinnamon aroma.

This version uses a mix of pecans and almonds, combining buttery richness with firm crunch. Together, they create a balance that keeps each bite interesting.

The secret to perfectly coated nuts is the egg white mixture. When whipped to stiff peaks, it creates a light foam that clings to the nuts and holds the sugar and spices in place.

Unlike stovetop methods, baking the nuts at a low temperature ensures even caramelization. The coating dries gradually, preventing burning and creating a crisp finish.

Cinnamon is the star spice here. Its warmth pairs naturally with the sweetness of the sugar and the natural oils in the nuts.

Salt plays a crucial role. It sharpens the sweetness and keeps the nuts from tasting flat or overly sugary.

These nuts are incredibly versatile. Serve them in bowls for parties, sprinkle them over salads, or chop them into baked goods.

They’re also perfect for gifting. Once cooled, they store well and maintain their crunch, making them ideal for holiday tins or jars.

The stirring process during baking helps break up clumps and ensures even browning. It’s a small step that makes a big difference.

As the nuts cool, the coating hardens completely. Patience here pays off, giving you that signature crunch.

This recipe scales easily. Double it for large gatherings or halve it for small batches.

Because the ingredients are simple, quality matters. Use fresh nuts and good cinnamon for the best flavor.

The aroma while these bake is reason enough to make them. Warm, sweet, and comforting, it fills the kitchen and draws people in.

They’re a great alternative to sugary desserts when you want something snackable but satisfying.

Once you make these candied cinnamon sugar nuts, they’ll likely become a staple for holidays and beyond.

Servings & Time

Servings: About 10 cups
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 30 minutes

Ingredients

5 cups unsalted pecan halves
1 cup whole unsalted almonds
2 large egg whites
2 tablespoons water
2 cups granulated sugar
2 1/2 teaspoons ground cinnamon
2 teaspoons fine salt

Instructions

Preheat your oven to 300°F. Line two large baking sheets with parchment paper or silicone baking mats and lightly coat with nonstick spray.
In a large bowl, combine the pecans and almonds and set aside.
In a separate large bowl, use an electric mixer to beat the egg whites and water on medium-high speed until stiff peaks form, about 4 to 5 minutes.
In a small bowl, mix together the granulated sugar, cinnamon, and salt.
Gently fold the sugar mixture into the whipped egg whites until evenly incorporated.
Pour the mixture over the nuts and stir until all the nuts are thoroughly coated.
Spread the nuts in an even layer across the prepared baking sheets.
Bake for 45 minutes, stirring every 15 minutes to ensure even coating and browning.
Remove from the oven and allow the nuts to cool completely on the baking sheets. The coating will crisp as they cool.
Once cooled, break apart any clusters and enjoy.

Tips

Nut Variations: Walnuts, cashews, or hazelnuts work well in place of almonds or pecans.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Gift Idea: Package in glass jars or tins lined with parchment paper.
Extra Flavor: Add a pinch of nutmeg or cayenne for warmth or heat.
Crispier Finish: Let the nuts cool fully before storing to avoid trapped moisture.

Print Recipe