Sweet Cinnamon Sugar Candied Nuts
Ingredients
- 1 cup pecans, raw and unsalted
- 1 cup walnuts, raw and unsalted
- 1 cup almonds, raw and unsalted
- 1 egg white, whisked to frothy
- 1 tbsp. water
- 2/3 cup granulated sugar
- 1/3 cup light or dark brown sugar, packed
- 1 tbsp. cinnamon
- 1 tsp. Kosher salt, or to taste
- 1/2 tsp. cayenne pepper, or to taste
Instructions
- Pre-heat oven to 300°F.
- Line a baking sheet with parchment paper; set aside.
- In a large bowl, add the nuts; set aside.
- In a small bowl, whisk together the egg white and water until frothy, foamy, and bubbly, about 2 minutes by hand.
- Pour mixture over nuts and toss to coat evenly; set aside.
- In a medium bowl, whisk together the remaining 5 ingredients.
- Dump over the nuts and toss to coat evenly.
- Turn nuts out onto to prepared baking tray, spreading them in an even flat layer.
- Bake for 28 to 30 minutes, or until coasting is crisped, dried and candied.
- Stir nuts once midway through cooking.
- Lift the parchment paper, with the nuts on it, off the baking tray, set it on the counter, and allow nuts to cool.
- When nuts are cool enough to handle, if desired, break apart large clusters.
- Transfer nuts to airtight containers or jars.
Notes
Nuts will keep airtight at room temperature for at least 1 month.