Say hello to my favorite cinnamon-sugar coated, caramelized pecans! They’re addicting, everyone loves them, and they are incredibly easy to make. You can use ANY kind of nuts or a combination of different nuts for this recipe, like walnuts, almonds, peanuts, cashews, or pistachios. I don’t discriminate when it comes to cinnamon sugar candied nuts,
Candied nuts are incredibly versatile. If you can hold off from snacking on the entire batch, they are great for topping on salads, like this mixed green salad with berries, or this apple cranberry fruit salad. Top them on ice cream, pumpkin pie, or even serve them with a charcuterie board. They add a special touch that’s always crowd pleasing.
Ingredients
▢1/2 cup granulated sugar
▢1/2 cup light brown sugar
▢1 Tablespoon ground cinnamon
▢1 teaspoon salt
▢16 ounces unsalted pecans halves , (about 4 cups)
▢1 large egg white
▢1/2 teaspoon vanilla extract
▢1 teaspoon water
Instructions:
Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
Add granulated sugar, brown sugar, cinnamon, and salt to a bowl and stir to combine.
In a separate large bowl, beat the egg white, vanilla, and water until stiff peaks form.
Add the pecans to the egg whites mixture and gently toss to coat. Add the cinnamon sugar mixture and stir gently until the pecans are well coated.
Spread the pecans into a single layer on the prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes.
Remove from the oven and allow the pecans to cool completely on the baking sheet.
When completely cool, store in an airtight container for up to 1 month.