Cinnamon Sugar Candied Nuts Trail Mix Recipes
ROASTED CINNAMON SUGAR CANDIED NUTS
These slow roasted almonds, cashews, and pecans are coated in a sugar glaze spiced with cinnamon making an addicting snack for any occasion! They also make amazing neighbor gifts!
Provided by Alyssa Rivers
Categories Dessert
Time 1h10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 302 kcal, Carbohydrate 22 g, Protein 8 g, Fat 22 g, SaturatedFat 3 g, Sodium 13 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
CINNAMON SUGAR CANDIED NUTS TRAIL MIX
Marrying candied nuts with trail mix was one of the best, and most dangerous, kitchen decisions I've had - so addicting. I used a combo of raw, unsalted pecans, cashews, and almonds. I added dried cranberries, dried cherries, semi-sweet chocolate chips, and white chocolate chips after baking. If you're not fond of certain dried fruits or certain chocolate, use what you prefer. The mix is salty and sweet, packed with rich cinnamon sugar flavor, and there's so many textures from crunchy to chewy in every bite. It's irresistible and will be your new favorite fall snack.
Provided by Averie Sunshine
Categories Chips, Crackers, Snack Mixes & Nuts
Time 2h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 350 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 233 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
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