Spiced Candied Nuts
Elevate your snacking game with these irresistible Spiced Candied Nuts, a perfect marriage of sweetness and spice that will keep you reaching for more. This easy recipe transforms a mix of almonds, pecans, walnuts, and cashews into crunchy delights coated in a fragrant blend of cinnamon, nutmeg, ginger, and a hint of cayenne pepper for optional heat. Using a frothy egg white mixture ensures that every nut is evenly coated with the rich, caramelized sugar and spice crust. Baked to golden perfection in just 40 minutes, these candied nuts make an elegant addition to holiday gift baskets, festive charcuterie boards, or your everyday snack rotation. Guaranteed to be a crowd-pleaser, these spiced nuts are as delicious as they are versatile. With just 10 minutes of prep and a storage life of up to two weeks, treat yourself to these homemade gourmet bites any time!
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Recipe Information
Ingredients
- 2 cups raw mixed nuts (e.g., almonds, pecans, walnuts, cashews)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cayenne pepper (optional)
- 0.5 teaspoon salt
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 tablespoon water
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, ground ginger, ground cayenne pepper (if using), and salt. Mix well and set aside.
In a separate medium bowl, whisk the egg white, water, and vanilla extract until the mixture is frothy but not stiff.
Add the raw mixed nuts to the egg white mixture and toss until all the nuts are evenly coated.
Pour the sugared spice mixture over the coated nuts and toss until the nuts are thoroughly coated with the sugar and spice blend.
Spread the coated nuts onto the prepared baking sheet in an even layer, ensuring they are not clumped together for even baking.
Bake in the preheated oven for 40 minutes, stirring every 10 minutes to ensure that the nuts toast evenly and don’t burn.
Remove the baking sheet from the oven and allow the nuts to cool completely on the tray. The coating will harden as they cool, giving them a crunchy texture.
Once cooled, transfer the candied nuts to an airtight container for storage. They can be kept at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 452.6 g | 165% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 410.5 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
