Cinnamon Sugar Spicy Nuts- Most addictive snack ever



This is a very useful blog post.  Why?  Because these nuts will make everyone love you.  They fill the house with the most amazing scent, you most likely have all the ingredients, they take 5 minutes of actual work and they make a big amount of the most addictive snack ever.  They are a great thing to take along to housewarmings, parties, gatherings, movie nights, basically any occasion in which people are gathered and eating.  You can fill pretty jars with these, tie a nice ribbon on it and they make the perfect affordable party favor.  You can also adjust what you add, I like mine with a bit of heat, and I’d like them a bit saltier but I know my family don’t like the extra salt so I kept it at a lower level.  They are crunchy, sweet, a little salty, and I dare you to stop at a handful.  Enjoy!

Adapted from Smitten Kitchen:

Sugar-and-Spice Candied Nuts
1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1 teaspoon kosher salt (I added only around 1/2 teaspoon of sea salt, sea salt is more salty then kosher salt but I’d still increase this to 3/4 teaspoon next time)
Generous pinch of cayenne pepper (I also added around 1/4 teaspoon of paprkia to give a smoky flavor)
1 teaspoon ground cinnamon
1 pound walnut or pecan halves or whole peeled hazelnuts (I used walnuts, almonds would also be amazing)
1 egg white, room temperature
1 tablespoon water

Preheat oven to 300 degrees (150 degrees C). Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.  If you want to store them, keep them in a jar and keep snacking on them whenever the urge strikes you.  I’ve used these on sundaes, I’d love to use these in a salad with goat cheese, and experiment however else you will!


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