Cinnamon Roasted Nuts Recipes

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.

CINNAMON-ROASTED PECANS AND ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat egg whites with salt in a bowl until frothy; add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat.
• Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.

CINNAMON-ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
• Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

CINNAMON ROASTED NUTS

Steps:

• If your nuts are salted, rinse them well, pat dry and place on a cookie sheet in a single layer in a warm (200F) oven. Turn oven OFF and leave to dry overnight. They must be totally dry before proceeding with the recipe. Otherwise, you'll have rubbery nuts.
• Whisk together water, sugar, vanilla and spices in a nonstick dutch oven.
• Cook over medium-low heat, stirring occasionally. It will form a syrup.
• Cook syrup until it spins a thread from end of spoon when spoon is lifted (about 6 - 7 minutes).
• Add the nuts. Stir to coat nuts with syrup. The nuts will clump together in a mass.
• Stir constantly until syrup evaporates and sugar crystallizes on the nut, about 10 minutes. Do not turn up the heat to try to speed it up - you'll just burn it. Keep stirring, they will begin to dry out and will separate.
• Pour out onto a wax paper lined baking sheet. Allow to cool completely. Store in zip top freezer bag.
• To clean the pan: Allow the pan to cool, then add cold water and bring to a boil. Cover and let simmer 10 minutes.

CINNAMON ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
• Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.

CINNAMON ROASTED NUTS

Steps:

• Melt butter and add nuts to it. Set aside.
• Mix egg whites, sugar and salt.
• Pour nut mixture onto cookie sheet, then pour sugar mixture over it.
• Sprinkle with cinnamon.
• Bake at 325° for 30 to 40 minutes. Stir every 10 minutes until golden brown.

CINNAMON NUTS

Steps:

• In a skillet, toast nuts slightly, tossing then so they won't burn.
• Remove from skillet.
• Melt butter in the same skillet.
• Stir in the nuts and the 1/2 cup sugar, stirring occasionally, until sugar melts (about 5-10 mins).
• In a large bowl, mix the spices and remaining 3 Tbsp sugar.
• Stir in the nuts.
• Spread on waxed paper; cool about 20 mins.
• Break them apart.
• Store in covered containers.