Sweet and Salty Candied Nuts Recipe

Name: Sweet and Salty Candied Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cups Brown Sugar; ⅔ cups White Sugar; 1 Tablespoon Kosher Salt; 1 pinch Cayenne Pepper; 1 teaspoon Paprika; 1 teaspoon Cinnamon; 1 whole Egg White; 1 Tablespoon Water; 7 ounces, weight Pecans; 7 ounces, weight Hazelnuts; 3-58 ounces, weight Almonds

Servings: persons

⅓ cups Brown Sugar
⅔ cups White Sugar
1 Tablespoon Kosher Salt
1 pinch Cayenne Pepper
1 teaspoon Paprika
1 teaspoon Cinnamon
1 whole Egg White
1 Tablespoon Water
7 ounces, weight Pecans
7 ounces, weight Hazelnuts
3-58 ounces, weight Almonds

1
Preheat oven to 300 degrees F.
2
Mix sugars, salt, cayenne, paprika and cinnamon, making sure there are no lumps; set aside.
3
Beat egg white and water until frothy but not stiff.
4
Add nuts, and stir to coat evenly.
5
Sprinkle nuts with sugar mixture and toss until evenly coated.
6
Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper.
7
Bake for 30 minutes, stirring occasionally.
8
Remove from oven and separate nuts as they cool.
9
When completely cool, pour the nuts into a bowl, breaking up any that stick together.

1026

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅓ cups Brown Sugar, ⅔ cups White Sugar, 1 Tablespoon Kosher Salt, 1 pinch Cayenne Pepper, and more.

Yes, Sweet and Salty Candied Nuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet and Salty Candied Nuts

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