Cinnamon Nuts Recipes

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
• Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
• Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
• In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
• Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.

Steps:

• Preheat oven to 350°. In a large bowl, mix the first five ingredients until blended. Add pecans and walnuts; toss to coat., Transfer to a greased baking sheet. Bake 20-25 minutes or until toasted, stirring twice. Cool completely. Store in an airtight container.

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Prepare a jelly roll pan with cooking spray.
• Beat egg white and sugar together in a large bowl.
• Mix cinnamon, vanilla extract, and salt together in a small bowl; stir into the egg mixture. Fold walnuts into the mixture to coat; spread onto prepared jelly roll pan.
• Bake in preheated oven until the coating on the nuts is crusty, about 1 hour 15 minutes. Cool nuts 5 minutes before serving.

Steps:

• In a skillet, toast nuts slightly, tossing then so they won't burn.
• Remove from skillet.
• Melt butter in the same skillet.
• Stir in the nuts and the 1/2 cup sugar, stirring occasionally, until sugar melts (about 5-10 mins).
• In a large bowl, mix the spices and remaining 3 Tbsp sugar.
• Stir in the nuts.
• Spread on waxed paper; cool about 20 mins.
• Break them apart.
• Store in covered containers.

Steps:

• If your nuts are salted, rinse them well, pat dry and place on a cookie sheet in a single layer in a warm (200F) oven. Turn oven OFF and leave to dry overnight. They must be totally dry before proceeding with the recipe. Otherwise, you'll have rubbery nuts.
• Whisk together water, sugar, vanilla and spices in a nonstick dutch oven.
• Cook over medium-low heat, stirring occasionally. It will form a syrup.
• Cook syrup until it spins a thread from end of spoon when spoon is lifted (about 6 - 7 minutes).
• Add the nuts. Stir to coat nuts with syrup. The nuts will clump together in a mass.
• Stir constantly until syrup evaporates and sugar crystallizes on the nut, about 10 minutes. Do not turn up the heat to try to speed it up - you'll just burn it. Keep stirring, they will begin to dry out and will separate.
• Pour out onto a wax paper lined baking sheet. Allow to cool completely. Store in zip top freezer bag.
• To clean the pan: Allow the pan to cool, then add cold water and bring to a boil. Cover and let simmer 10 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
• Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven until fragrant and crisp, about 25 minutes.