Some of the best traditions are often the simplest ones.
Scripps News food and wellness contributor Jessica DeLuise and her mom recreate the cozy, spiced nuts you might find on a New York City street corner — made at home with wholesome ingredients and a healthy twist. It’s an easy, customizable snack that brings warmth, flavor and a moment of togetherness to any winter day.
Candied Cinnamon Nuts
Ingredients
- 3 cups of raw, unsalted nuts
- ½ cup sweetener of choice, or to taste
- 2 large egg whites
- 1 tbsp cinnamon
- ⅛ tsp salt
IN CASE YOU MISSED IT | An easy winter treat: Homemade whipped cream
Instructions
- Preheat the oven to 325°F.
- Line a sheet pan with a silicone mat and set aside.
- Add the egg white to a mixing bowl and whisk until lightly foamy.
- Whisk in the sugar, cinnamon, and salt until fully combined.
- Add the nuts to the bowl and stir until all the nuts are evenly coated.
- Pour the coated nuts onto the prepared baking sheet and spread them into a single, even layer.
- Bake for 10 minutes.
- Carefully remove the pan from the oven and use a spatula to flip and redistribute the nuts into an even layer.
- For smaller nuts, like slivered almonds, you may stop here, to avoid burning.
- For larger nuts like pecans or walnuts, continue to bake as follows.
- Return the pan to the oven and bake for another 5 minutes.
- Remove the pan again, flip and spread the nuts once more.
- Inspect the nuts at this time. If they appear to be toasted and fragrant, stop baking.
- If the nuts still appear raw, bake for a final 5 minutes, then remove from the oven.
NOTE: You are NOT looking for all the liquid to dry up as this will harden as it cools. - Allow the nuts to cool completely on the pan at room temperature.
- Once cooled, the nuts will be hard and crispy, with some natural clusters.
- Store in an airtight container at room temperature.
RELATED STORY | A sweet way to start the new year: Make a reimagined pignoli cookie
