Name: Cinnamon Candied Nuts
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 egg white; 1 tablespoon water; 200g granulated sugar; 1½ teaspoons ground cinnamon powder; ¾ – 1 teaspoon fine salt; 450g unsalted mixed nuts or your nuts of choice (See Recipe Notes); ¼ – ½ teaspoon chilli flakes, to taste (optional)

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Crispy mixed nuts covered in a sugary, cinnamon shell with a hint of salt, and, if you like, a kick of chilli. Delicious with an aperitif, these utterly addictive sweet and salty treats are a fabulous cheeky snack at any time of the day. You could even add them to salads. Perfect as the summer season morphs into autumn, and fabulous in the holiday season, your whole house will smell heavenly as they bake in the oven!

You can also use them to decorate a cake!

I made this particular batch of nuts primarily to decorate an Apple Spice Cake with Vanilla and Butter Icing, topped with Cinnamon Candied Nuts. Not only is this a fabulous cake, you end up with a lot of candied nuts left over, to eat on another occasion! A definite win win! This cake is part of a series of recipes I have been recreating after visiting Lyngen Lodge, in Norway, last April.

Photograph of Apple Spice Cake with Vanilla and Butter Icing, topped with Cinnamon Candied Nuts — **Apple Spice Cake with Vanilla and Butter Icing, topped with Cinnamon Candied Nuts.**

What nuts should I use?

I made this batch of Cinnamon Candied Nuts using a packet of unsalted mixed nuts (pecans, whole almonds, cashews, hazelnuts, Brazil nuts) which I had in the cupboard. If you are buying nuts specifically for making this recipe, bear in mind that the best nuts to use, are those with texture for the sugar coating to cling on to – such as pecans, walnuts and whole almonds, skin on.

How to make Cinnamon Candied Nuts

Where is this recipe from?

This recipe is very, very slightly adapted from this one by the fabulous Sally’s Baking Addiction.

Collect all your ingredients together:

egg white
water
granulated sugar
ground cinnamon powder
fine salt
unsalted mixed nuts or your nuts of choice
chilli flakes (optional)

How to make these wonderful nuts:

Whip the egg white and water with an electric whisk, until it forms stiff peaks.
Sprinkle the sugar, cinnamon powder and salt over the egg white and carefully fold in.
Tip the nuts into a large mixing bowl, add the cinnamon egg white and fold together until the nuts are covered in a layer of egg white. Do not over mix.
Tip out onto a baking tray lined with baking parchment, and spread the nuts out into a single layer.
Bake in the oven for 45 minutes, giving the nuts a good stir every 15 minutes.
Remove from the oven. As soon as they are cool enough to handle, use your hands to break up any chunks of nuts which may have formed. Set aside to completely cool.
Your nuts are now ready to serve – delicious with an aperitif or a cheeky snack in the middle of the day!

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Cinnamon Candied Nuts

Crispy mixed nuts covered in a sugary, cinnamon shell with a hint of salt, and, if you like, a kick of chilli. Delicious with an aperitif, these utterly addictive sweet and salty treats are a fabulous cheeky snack at any time of the day. Perfect as the summer season morphs into autumn and fabulous in the holiday season, your whole house will smell heavenly as they bake in the oven!

Course Nibbles, Snack, treat

Keyword candied nuts, chilli, chilli flakes, Cinnamon, nuts, salt

Prep Time 10 minutes

Cook Time 45 minutes

Ingredients

1 egg white
1 tablespoon water
200g granulated sugar
1½ teaspoons ground cinnamon powder
¾ – 1 teaspoon fine salt
450g unsalted mixed nuts or your nuts of choice (See Recipe Notes)
¼ – ½ teaspoon chilli flakes, to taste (optional)

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 130°C/150°C/300°F/Gas 2.
Whip the egg white and water with an electric whisk, until it forms stiff peaks.
Sprinkle the sugar, cinnamon powder, salt and chilli flakes (if using) over the egg white and carefully fold in.
Tip the nuts into a large mixing bowl, add the cinnamon egg white and fold together until the nuts are covered in a layer of egg white. Do not over mix.
Tip out onto a baking tray lined with baking parchment, and spread the nuts out into a single layer.
Bake in the oven for 45 minutes, giving the nuts a good stir every 15 minutes.
Remove from the oven. As soon as they are cool enough to handle, use your hands to break up any chunks of nuts which may have formed. Set aside to completely cool.
Your nuts are now ready to serve – delicious with an aperitif or a cheeky snack in the middle of the day!

Recipe Notes

Equipment:

kitchen scales and measuring spoons
2 mixing bowls
electric whisk
baking tray lined with baking parchment

What nuts should I use?

I made this batch of Cinnamon Sugared Nuts using a packet of unsalted mixed nuts (pecans, whole almonds, cashews, hazelnuts, Brazil nuts) which I had in the cupboard. If you are buying nuts specifically for making this recipe, bear in mind that the best nuts to use, are those with texture for the sugar coating to cling on to – such as pecans, walnuts and whole almonds, skin on.

Where is this recipe from?

This recipe is very, very slightly adapted from this one by the fabulous Sally’s Baking Addiction.