Description

This homemade candied nuts recipe features a sweet and crunchy coating of cinnamon, granulated sugar, and dark brown sugar enveloping toasted pecans and walnuts. These nuts are perfect for snacking, topping salads, or adding a delightful crunch to desserts. The nuts are lightly coated with frothy egg whites, toasted in the oven at a low temperature to achieve the perfect balance of sweetness and texture.

Ingredients

Scale

Coating Mixture

1/2 cup granulated sugar
1/4 cup dark brown sugar, packed
2 teaspoons ground cinnamon

Nut Mixture

1 large egg white
1 tablespoon water
16 ounces pecan halves
8 ounces walnuts

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Instructions

Preheat Oven: Preheat your oven to 300 degrees Fahrenheit to prepare for baking the nuts evenly and gently.
Prepare Sugar Mixture: In a large bowl, combine the granulated sugar, dark brown sugar, and ground cinnamon, mixing them thoroughly to create the sweet cinnamon coating.
Whisk Egg White: In a separate bowl, add the egg white and 1 tablespoon of water. Whisk vigorously with a whisk or hand mixer until the egg whites become very frothy, which will help the sugar mixture adhere to the nuts.
Coat Nuts: Add the pecans and walnuts into the frothy egg white mixture and stir well until all nuts are evenly coated.
Toss in Sugar Mixture: Using a fork or slotted spoon, transfer the nuts to the bowl with the sugar and cinnamon mixture. Toss well so that the nuts are completely covered with the sweet coating.
Arrange on Baking Sheet: Spread the coated nuts in a single layer on a baking sheet lined with parchment paper. Although some nuts may touch, ensure they are not stacked to bake evenly.
Bake: Bake in the preheated oven for 25 to 30 minutes, stirring or tossing the nuts halfway through to ensure even caramelization and to prevent burning.
Cool and Serve: Remove the nuts from the oven and allow them to cool completely on the baking sheet. Once cool, break apart any clumps and serve or store in an airtight container for later enjoyment.

Notes

Use parchment paper on your baking sheet to prevent sticking and ease cleanup.
Be sure to toss the nuts halfway through baking to ensure even toasted coverage and prevent burning.
Store cooled candied nuts in an airtight container at room temperature for up to two weeks.
Feel free to substitute or mix in other nuts such as almonds or pecans based on preference.
For a vegan version, you could try using aquafaba (chickpea water) whipped to frothy peaks instead of egg white.