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Make these easy homemade candied nuts for your next holiday party. They are absolutely addictive and you only need a few ingredients!
If you need a simple appetizer for your Thanksgiving and Christmas parties, you need to put homemade candied nuts on the menu.
They are so easy to make and can be made up to 10 days ahead of time.
Everyone loves candied nuts, so you might need to make a double batch!
Other easy appetizers: deviled eggs / pull apart cheese bread / bruschetta with tomato and basil / ham and cheese sliders
Ingredients needed
- raw nuts - I used almonds and cashews but you can use any nut that you like.
- white sugar
- egg white
- cinnamon
- salt
If you'd like to make sugar-free candied nuts, substitute the sugar with monk fruit or your preferred sugar substitute.
How to make candied nuts
Preheat your oven to 300°F (148°C) and line a baking sheet with a silicone baking mat or parchment paper.
In a small bowl, toss the sugar, salt and cinnamon to combine and set aside.
In a large bowl, use a whisk to beat the egg white until it becomes frothy.
Add the nuts and sugar mixture and stir until the nuts are coated evenly. Spread the nuts onto the baking sheet in a single layer.
Bake for 25 minutes, stir and continue to bake for an additional 20 minutes or until the nuts are lightly browned.
NOTE: Halfway through baking, the sugar and egg whites will form a bubbly "sauce". As the nuts cool after baking, this will harden.
Remove the baking sheet from the oven and allow the nuts to cool completely before transferring them to a serving bowl.
Storing and freezing
Store the candied nuts in an airtight container at room temperature for up to 10 days.
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Candied Nuts
INGREDIENTS
- 2 cups raw cashews
- 2 cups raw almonds
- 1 egg white
- 1 tablespoon salt
- 2 teaspoons cinnamon
- ¾ cup granulated sugar
INSTRUCTIONS
- Preheat your oven to 300°F (148°C) and line a baking sheet with a silicone baking mat or parchment paper. In a small bowl, toss the sugar, salt and cinnamon to combine and set aside.
- In a large bowl, use a whisk to beat the egg white until it becomes frothy.
- Add the nuts and sugar mixture and stir until the nuts are coated evenly. Spread the nuts onto the baking sheet in a single layer.
- Bake for 25 minutes, stir and continue to bake for an additional 20 minutes or until the nuts are lightly browned. Remove the baking sheet from the oven and allow the nuts to cool completely before transferring them to a serving bowl.
- Store in an airtight container at room temperature for up to 10 days.
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Mike says
Thank you