Cinnamon Sugar Candied Nuts Recipe 445

CINNAMON SUGARED PECANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
• Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven until fragrant and crisp, about 25 minutes.

CINNAMON SUGAR CANDIED NUTS TRAIL MIX

Steps:

• Preheat oven to 300F. Line a baking sheet with a Silpat or parchment paper. Don't skip lining your baking sheet; set aside.
• To a large bowl, add the nuts; set aside. I recommend using raw, unsalted nuts but if you can't find them, previously roasted/salted will likely work but monitor baking time and optional salt level.
• In a small bowl, add the egg white, water, and whisk vigorously until very frothy, foamy, and bubbly, about 2 minutes by hand.
• Pour egg mixture over the nuts and stir to coat.
• Add the sugars, cinnamon, optional salt, and stir very well to coat evenly.
• Turn nuts out onto to prepared baking sheet, spreading them in an even flat layer.
• Bake for 25 to 30 minutes, tossing once midway through (I baked 28 minutes); don't overbake or nuts can burn. Coating may appear bubbly, possibly a bit runny and loose in the center of tray even when nuts are ready to be pulled from oven, but firms up dramatically as nuts cool. Use your judgment and let your nose and eyes be your guide to doneness.
• Allow nuts to cool on baking tray for at least 2 hours. Ideally, leave nuts on baking tray and exposed overnight as it helps them get extra crispy and crunchy.
• When nuts are cooled completely, sprinkle the dried fruit and baking chips over nuts.
• Use your hands to break apart large clusters and disperse fruit and baking chips throughout.
• Transfer mix to airtight containers, jars, or baggies. Mix will keep airtight at room temperature for at least 1 month.

CANDIED PECANS

Steps:

• Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.
• In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.
• In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.
• Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.

ROASTED CINNAMON SUGAR CANDIED NUTS

Steps:

• Preheat your oven to 250 degrees. Lightly spray a jelly roll pan with cooking spray. In a medium sized bowl, add the egg white and vanilla. Whisk together until frothy. Add the mixed nuts and stir until coated.
• In a small bowl mix together the brown sugar and cinnamon. Add to the nuts and toss until coated. Spread the nuts evenly on your prepared pan.
• Bake for 50-60 minutes in the oven and stir every 15 minutes until golden. Cool and then store in an airtight container.

CANDIED PECANS WITH CINNAMON SUGAR

Steps:

• Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or a silicon mat.
• In a medium bowl add pecans and melted butter. Mix well until the pecans are completely coated.
• Add both sugars and cinnamon and toss the pecans to coat evenly.
• Pour the pecans evenly onto the baking sheet making sure they are spread out well in an even layer.
• Place in the oven for about 5 minutes, then remove and flip them.
• Bake for an additional 5 minutes.
• Remove from the oven and allow to cool completely.
• Store in an airtight container.

CINNAMON SUGAR PECANS

Steps:

• Preheat oven to 300°F. Line a 13- by 18-inch sheet pan (that has sides) with heavy duty aluminum foil. Pour on melted butter and spread out so that pan is evenly coated.
• In a large bowl, use an electric mixer to beat egg whites and water until stiff peaks just start to form. Blend in sugar, cinnamon, and salt. Fold in pecan halves and spread mixture in a single layer onto prepared pan.
• Bake for approximately 40 minutes, stirring and flipping pecans every 10 minutes. Watch nuts very closely during the last 10 minutes of cooking time, removing them from oven sooner if they are getting too dark. Nuts are done when they are mostly dry and golden brown.
• Allow pecans to cool on pan until they are completely dry and crunchy, stirring occasionally to break them up. Store in an airtight container for two to three weeks (though they will never last that long!).

CINNAMON VANILLA CANDIED NUTS RECIPE

Steps:

• Measure the pecan halves into a large bowl.
• Mix the sugar, ground cinnamon and pure vanilla extract in a separate bowl.
• Whisk the egg whites and water in a small bowl until very frothy.
• Pour the frothy egg whites over the nuts and toss well until all of the nuts are evenly coated on all the sides.
• Pour the cinnamon sugar mixture over the nuts and toss to coat the nuts evenly with the cinnamon sugar mixture.
• Spread nuts in a single layer on a large cookie sheet.
• Bake in a preheated oven at 300 F. degrees for 25 minutes. Tossing the sugar coated nuts every 10 minutes until the sugar coating is crispy and dry.
• Cool the candied nuts completely before storing in an airtight container. Or fill mason jars or gift bags for holiday gifts.

EASY CINNAMON SUGAR PECANS

Steps:

• Preheat oven to 250 degrees.
• Line a baking sheet with parchment paper or non-stick foil.
• Mix the sugar, cinnamon and salt in a large ziploc bag.
• Whisk the egg white, vanilla and water with a fork in a large bowl until frothy.
• Add the pecans (or almonds) to the egg white mixture and stir until they are well coated.
• Pour the pecans into the ziploc bag, seal and shake until well coated with your cinnamon/sugar mixture.
• Spread them out on your prepared baking sheet into a single layer.
• Bake for 1 hour, stirring every 15 minutes.
• Try not to eat them all in one sitting.

CINNAMON SPICED CANDIED PECANS

Steps:

• Preheat oven to 300 degrees.
• Whisk egg white in a large bowl with a mixer for 1-2 minutes, or until foamy.
• Toss pecans in the foamy egg white.
• Combine remaining ingredients in a medium bowl and mix well.
• Add ingredients to pecans/egg white and toss until pecans are evenly coated.
• Line a large baking sheet with parchment paper.
• Spread pecans evenly onto the sheet in a single layer.
• Bake pecans for 25-30 minutes, flipping halfway through to ensure even cooking.
• Let cool to room temperature before serving or storing. Enjoy!

CINNAMON SUGAR CANDIED NUTS

Steps:

• Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside. In a small bowl, whisk together egg white and 1 tablespoon water until frothy, about 2 minutes; set aside. In a medium bowl, combine sugars and cinnamon; set aside. In a large bowl, combine almonds, pecans and egg white mixture until well combined. Stir in brown sugar mixture until evenly coated. Spread almond mixture onto prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime. Let cool completely before serving.