October 17, 2008


Roasted Cinnamon Nuts

Here is a recipe I have tried only recently. I have used this recipe with almonds and pecans and both turned out well. These are a tasty treat and would be nice to give at Christmas time. I found plastic bags to put them in at the craft store. They should store well because in the past I bought similar roasted nuts that kept for months.

roasted cinnamon almonds
The cinnamon in these is subtle.  You can try adding more or less to your taste.  You could also try making these with an alternative sweetener.  I have seen similar recipes that use a sticky sweetener such as honey or agave nectar and do not use the egg white.  In that case the sweetener works to hold the salt and cinnamon to the nuts.

Roasted Sweetened Nuts

1 egg white
1 tsp. vanilla extract
3 c. whole almonds or pecan halves
1/4 c. sugar
1/4 c. brown sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon

In a large bowl whisk the egg white and vanilla until frothy, about 2 minutes. Stir in the nuts. Mix the remaining ingredients and add to the nuts. Stir to coat. Spread the nuts in a sprayed jelly roll pan. Bake at 250 degrees for 1 hour 15 minutes. Stir after the first half hour and again half an hour later. Nuts should be dry. Stir and bake a little longer if they are still sticky. Cool in the pan then transfer to a container.

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Thanks, Linda. These are great. Our batch didn't last 24 hours, so i'm copying down the recipe to make again.

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