Sugar & Spice Candied Nuts
These sweet and spicy candied nuts are sweet with a punch of cinnamon and a hint of spice. Reliable for holiday cocktail parties or hostess gifts!
We are on the brink of the holiday season and all we want to do is dream of Thanksgiving side dishes, hot chocolate with marshmallows, and tray upon tray of Christmas cookies. It’s our favorite time of year and one of a standby parts is enjoying food and company with friends and family. We love to have straightforward snacks on hand for folks to munch on during a casual visit or before dinner and candied nuts is one of our go-to recipes. A number of years ago, we tried a sweet/spicy version and while it was good, it was a little heavy on the salty spice aspect.
We tried a new version recently and loved it… these nuts are sufficiently sweet and spiced with cinnamon and a touch of cayenne pepper. The spice is subtle but noticeable and the reliable accompaniment to its sweet counterpart.
Not only are these candied nuts reliable for pre-dinner snacking, but they’d make a lovely hostess or Christmas gift… just package them up in a glass jar with a pretty ribbon!
If you love sweet and salty with some spice, you won’t be able to stop eating these candied nuts!
One year ago: Aunt Vicki’s Corn and Mixed Vegetable Casserole
Four years ago: Pumpkin Ice Cream
Six years ago: Food Photography 101
Sugar and Spice Candied Nuts
Yield: 24 servings (1 pound) These sweet and spicy candied nuts are sweet with a punch of cinnamon and a hint of spice. Reliable for holiday cocktail parties or hostess gifts!- ⅓ cup (73.33 g) dark brown sugar
- ⅔ cup (133.33 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Heaping pinch of cayenne pepper
- 1 egg white, at room temperature
- 1 tablespoon water
- 1 pound (453.59 g) walnut or pecan halves or cashews, or a combination
- Preheat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the sugars, cinnamon, salt and cayenne, making sure there are no lumps.
- In a large bowl, whisk the egg white and water until frothy. Add the nuts, and stir to coat evenly. Sprinkle the nuts with the sugar mixture, and toss until evenly coated.
- Spread the nuts in a single layer on the prepared baking sheet. Bake for 30 minutes, stirring twice during baking. Remove from the oven, and stir and separate the nuts as they cool. Once completely cool, the nuts can be stored in an airtight container or glass jars at room temperature or in the refrigerator for up to 1 month.
Notes
Nutritional values are based on one serving
- Yield: 24 servings (1 pound)
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
Ingredients
- ⅓ cup ( 73.33 g ) dark brown sugar
- ⅔ cup ( 133.33 g ) granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Heaping pinch of cayenne pepper
- 1 egg white, at room temperature
- 1 tablespoon water
- 1 pound ( 453.59 g ) walnut or pecan halves or cashews, or a combination
Method
- Preheat oven to 300 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the sugars, cinnamon, salt and cayenne, making sure there are no lumps.
- In a large bowl, whisk the egg white and water until frothy. Add the nuts, and stir to coat evenly. Sprinkle the nuts with the sugar mixture, and toss until evenly coated.
- Spread the nuts in a single layer on the prepared baking sheet. Bake for 30 minutes, stirring twice during baking. Remove from the oven, and stir and separate the nuts as they cool. Once completely cool, the nuts can be stored in an airtight container or glass jars at room temperature or in the refrigerator for up to 1 month.
