Someday when I am rich and famous (ha!!), my pantry will be filled with nuts. I love nuts–and I love candied nuts even more. Because nuts only go on sale one time during the Christmas season it’s not as often as I would like that I get to have nuts around the house. The last time I was at Costco I bit the bullet and bought a bag of pecans and walnuts. My supply of candied nuts was out in my freezer so it was time to make some more. I use candied nuts as a garnishing on my favorite breakfast recipes, in cookies, on salads and as one of my favorite snacks. I can’t have them around too often because I can finish off a bowl of these candied nuts without thinking.
Now, there are MANY methods and recipes you can use for making candied nuts. However, I am all about simple and so this method is the one I use most often. Candied nuts stay for 3-6 months in your freezer and SO convenient to have on hand for some of your favorite recipes. The great thing is you can candy all different types of nuts at the same time, bag them in seperate bags and keep your favorite nuts on hand. These nuts are sweet, crunchy, slightly salty and have the most perfect candied nut texture you will ever try! Make a batch and keep them on hand because tomorrow I am posting a recipe for Banana Bread Waffles that these nuts were heavenly on.
- 1 egg white
- 1 Tbls. water
- 1 cup white sugar
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 lb. nut of choice (pecans, almonds, walnuts, cashews, etc.)
- In a bowl stir together the nuts, egg white and water until the nuts are coated. Pour on the sugar, salt and cinnamon and continue to stir until the nuts are completely coated. Place a sheet of parchment paper onto a cookie sheet. Preheat the oven to 250 degrees. Place the nuts in a single layer on the cookie sheet. Bake for one hour, tossing nuts every 15-20 minutes. After an hour, remove the nuts, let cool and place in a Tupperware or freeze for later use.