Candied Cinnamon-Sugar Pecans and Almonds
Roasted pecans and almonds coated in a crispy cinnamon-sugar shell. Egg white meringue clings to the nuts as they bake low and slow, creating a caramelized candy coating. Stir every 15 minutes for even toasting. Perfect for snacking, gifting, or holiday entertaining.
Ingredients
- 5 cup pecan halves, unsalted
- 1 cup almonds, whole, unsalted
- 2 egg whites
- 2 tablespoon water
- 2 cup granulated sugar
- 2 ½ teaspoon ground cinnamon
- 2 teaspoon salt
Instructions
- 1
Preheat oven to 300°F. Line two large baking sheets with parchment paper and spray with non-stick spray, or use silicone baking mats.
- 2
Combine pecans and almonds in a large bowl.
- 3
Beat egg whites and water with an electric mixer on medium-high speed until stiff peaks form, about 4 to 5 minutes.
- 4
Gently fold sugar, cinnamon, and salt into the egg white mixture until combined.
- 5
Pour or spoon the sugar mixture over the nuts and stir until completely coated.
- 6
Spread nuts in a single layer on the prepared baking sheets.
- 7
Bake for 45 minutes, stirring every 15 minutes.
- 8
Allow nuts to cool completely before serving.
Tips
Stir every 15 minutes to prevent burning and ensure even coating.
Use room temperature egg whites for better volume when beating.
Unsalted nuts allow you to control the total salt content.
Good to Know
Store in an airtight container at room temperature for a few weeks.
Make up to 2 weeks in advance. Store in an airtight container.
Serve at room temperature as a snack, party appetizer, or gift.
Common Mistakes
Do not skip stirring every 15 minutes to avoid uneven browning and burnt spots.
Do not add sugar to egg whites too quickly to avoid deflating the meringue.
Do not use salted nuts to avoid oversalting the final product.