Roasted Cinnamon Nuts

Roasted Cinnamon Nuts | The Gluten-Free Homemaker
These roasted candied nuts are really easy to make, and people love them! I have used this recipe with almonds and pecans and both turned out well. These are a tasty treat that make a great gift. I found plastic bags to put them in at the craft store. They should store well as long as they are baked long enough that the coating is thoroughly dry.
Roasted Almonds in Bag | The Gluten-Free Homemaker
The cinnamon in these is subtle.  You can try adding more or less to your taste.  You could also try making these with an alternative sweetener.  I have seen similar recipes that use a sticky sweetener such as honey or agave nectar and do not use the egg white.  In that case the sweetener works to hold the salt and cinnamon to the nuts.

Roasted Cinnamon Nuts
Author: 
Recipe type: Appetizer
 
Ingredients
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 3 cups whole almonds or pecan halves
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
Instructions
  1. In a large bowl whisk the egg white and vanilla until frothy, about 2 minutes.
  2. Stir in the nuts.
  3. Mix the remaining ingredients and add to the nuts. Stir to coat.
  4. Spread the nuts in a sprayed jelly roll pan.
  5. Bake at 250 degrees for 1 hour 15 minutes. Stir after the first half hour and again half an hour later. Nuts should be dry. Stir and bake a little longer if they are still sticky.
  6. Cool in the pan, and then transfer to a container.

 




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Comments

  1. Anonymous says:

    Thanks, Linda. These are great. Our batch didn't last 24 hours, so i'm copying down the recipe to make again.

  2. Linda, I thought the almonds were fantastic and then replaced the almonds with pecans. WOW! I made the mistake of taking them into work and everyone LOVES them. We now have to be careful around the office as we often refer to them as “crack” since they are so addicting :-) .

    • I agree, the pecans are wonderful. I made some after Christmas and bought some more pecans to make soon. I think this is the first time a family member has commented on my blog. Thanks. :)

  3. Thanks for sharing samples and this most wonderful recipe with us – delicious. I’m sure we’ll make many batches once the temp drops below 100! Thanks too for sharing Ryan with us in Nebraska – he is most wonderful too!

    • Hi Darcy! I’m glad you enjoyed the nuts. Thanks for looking after Ryan. He had a great time, but it is so good to have him back home.

  4. These look AWESOME! Is there any way to make them with maple syrup or anything else that i can substitute for the sugars? Thanks :)

    • Arin, I have made the nuts with Agave and they turned out with a nice shiny glaze on them. Honestly, it was over a year ago and I don’t remember exactly what I did. I may have left out the egg white since that is there to help the sugar stick to the nuts. You’ll just have to experiment, but I think maple syrup would be worth a try. Use just enough to coat the nuts.

  5. joy duprey says:

    I am allergic to eggs. Can I use an egg substitute?

  6. Angela says:

    Followed the recipe exactly using pecans and they are deliscious.!!!

  7. Marilyn says:

    So glad I stumbled on this recipe! It’s my first time making candied nuts and these came out fantastic! I never dreamed it would be so easy. Not too sweet and so very tasty. I’m going to make more and put in individual bags to hand out to family this Christmas. Thank you for sharing.

  8. Kathy S says:

    I’ve made 6 batches of these, adding a bit more cinnamon. I then combined them with banana chips and golden raisins after they had cooled off. I put them in a long skinny clear bag, 4″x9″ and tied them with a pretty wide ribbon. I will be handing them out to the neighborhood for Christmas tomorrow! These are great!

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