Candied Cinnamon-Sugar Nuts
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.
Prep Time15 minutes mins
Cook Time45 minutes mins
Cooling Time30 minutes mins
Total Time1 hour hr 30 minutes mins
Servings: 10 cups
- 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
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.
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Nut Variations: Walnuts, cashews, or hazelnuts work well in place of almonds or pecans.
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Storage: Store in an airtight container at room temperature for up to 2 weeks.
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Gift Idea: Package in glass jars or tins lined with parchment paper.
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Extra Flavor: Add a pinch of nutmeg or cayenne for warmth or heat.
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Crispier Finish: Let the nuts cool fully before storing to avoid trapped moisture.