Aug 132019

Cinnamon Sugar Nuts

Cinnamon Sugar Nuts
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One of my favorite snacks are those roasted cinnamon sugar coated nuts you can get at Cabela’s or for you Texans out there, Bucee’s. I have been known to tag along with the hubby to Cabela’s just for these nuts! Today, I am using cashews but you can substitute with pecans, walnuts or almonds. You can find the raw version of these nuts in the health food section at your local grocer.

In a bowl, combine sugar, salt and cinnamon. Stir and set aside.

In a separate bowl, whisk together a couple egg whites with a little bit of water and vanilla till frothy.

Add the cashews (or whatever nuts you prefer) to the frothy egg whites.

Stir until the nuts are well coated.

Next, add the cinnamon sugar mixture to the nuts and give a stir until completely coated.

Spread the coated nuts over a parchment lined sheet pan. (That’s the 13×18 size.)

Bake the nuts for an hour and be sure to give a stir about every 15-20 minutes. At the last stir, remove the parchment paper and continue to bake on the pan itself.

So yummy!

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Cinnamon Sugar Cashews (Walnut, Pecans or Almonds)

Course Snack
Keyword cashews, Cinnamon, Sugar Cookies
Prep Time 5 minutes
Cook Time 1 hour
Servings 18 servings

Ingredients

  • 1 cup sugar
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 2 egg whites
  • 2 tsp water
  • 1 tsp vanilla
  • 1 lb cashews raw

Instructions

  1. Preheat oven to 250 degrees. Cover a 13×18 inch sheet pan with parchment paper.

  2. In a two cup measuring cup or a small bowl, combine sugar, cinnamon, and salt. Set aside.

  3. In a medium size bowl, whisk egg whites, water and vanilla until frothy. Add nuts and stir well.

  4. Sprinkle cinnamon sugar mixture over nuts and stir until well coated.

  5. Spread nuts over the parchment lined sheet pan and bake for one hour. Stir every 15-20 minutes. After 45 minutes, remove the parchment paper from under the nuts by pulling the parchement paper out and dumping the nuts straight onto the pan. The nuts will get crunchy as they cool.

Reader Comments

  1. This is a keeper recipe! These would be nice in a little bag with a bow in a get well basket or in a holiday bag as a hostess gift! Thanks for the great idea!

    Reply

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