Spicy Cinnamon Candied Nuts Recipe
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These candied nuts are a simple treat you can make at home with just a few ingredients. The mix of almonds, pecans, cashews, and walnuts is coated in a sweet and slightly spicy cinnamon sugar glaze. They’re crunchy, flavorful, and perfect for snacking, adding to salads, or gifting in small jars.
These nuts work well as a snack bowl at a party or for nibbling while working. They also pair nicely with cheese boards, oatmeal, or tossed into a salad for some crunch. A batch can be made ahead and kept ready for whenever a sweet and nutty treat is needed.
How to Make Spicy Cinnamon Candied Nuts
Making these nuts is pretty straightforward. First, you whip the egg white with water to create a light coating for the nuts. Then, toss the nuts in the sugar, cinnamon, salt, chili, and nutmeg mixture so every piece is evenly coated. Finally, bake them until golden and crunchy, letting the sweet-spicy coating stick perfectly.
You can swap nuts based on what you have. I use a mix of peanuts, cashews, almonds, Brazil nuts, and hazelnuts. The sugar and cinnamon can be adjusted to taste, and the chili can be left out if you prefer a purely sweet version.
Continue below for the full recipe with ingredients and step-by-step instructions.
Candied Mixed Nuts
These spicy cinnamon candied nuts are easy to make, sweet, salty, and
crunchy. Perfect for snacking or topping salads and desserts.Fits vegetarian, dairy-free, and gluten-free diets.
Ingredients
- 2 1/2 cups mixed nuts
- 1 egg white
- 1 tbsp water
- 2/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 tbsp cinnamon
- 1 tsp sea salt
- 1 tsp chili flakes (optionalor adjust to taste)
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
Instructions
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Preheat your oven to 300°F and line a baking sheet with parchment paper.
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In a large bowl, whisk the egg white with water until frothy.
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Add the nuts and toss to coat evenly with the egg mixture.
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In a separate bowl, combine granulated sugar, brown sugar, cinnamon, salt, chili flakes, vanilla, and nutmeg.
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Sprinkle the sugar mixture over the nuts and toss until each nut is well coated.
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Spread the nuts in a single layer on the prepared baking sheet.
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Bake for 25 minutes, stirring halfway through, until golden and crunchy.
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Let the nuts cool completely before serving or storing.
Notes
Store in an airtight container at room temperature for up to 2 weeks.
Nutrition
Per serving (~½ cup)
- Calories
- 978 kcal
- Carbs
- 85 g
- Protein
- 23 g
- Fat
- 64 g
- Fiber
- 13 g
- Sugar
- 56 g
- Sodium
- 896 mg
Recipe by Deborah Green
