Description
Deliciously sweet and crunchy candied nuts made using either a crockpot or oven method. This recipe combines mixed nuts with a flavorful coating of sugars, cinnamon, and vanilla, perfect for snacking or gifting.
Ingredients
Scale
Mixed Nuts
- 12 cups mixed nuts (unsalted pecans, almonds, cashews)
Wet Ingredients
- 4 egg whites
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups sugar
- 1 cup brown sugar
- 2 teaspoons salt
- 2 tablespoons cinnamon
Instructions
- Prepare Nuts: In a large bowl, add your mixed nuts, ensuring they are unsalted for best flavor balance.
- Mix Egg Whites and Vanilla: In a medium bowl, whisk together the egg whites and vanilla extract until just frothy, which helps the sugar mixture stick to the nuts.
- Coat Nuts: Toss the egg whites into the nuts, stirring thoroughly until all nuts are evenly coated with the frothy mixture.
- Combine Dry Ingredients: In another bowl, mix together both the granulated sugar, brown sugar, salt, and cinnamon until well combined.
- Coat Nuts with Sugar Mixture: Add the sugar and spice mixture to the coated nuts. Toss continuously until all nuts are evenly coated with the sugary cinnamon mix.
- Cook in Crockpot or Oven: For the crockpot method, spread the nuts in the crockpot insert and cook on low for about 3 hours, stirring every 30 minutes to prevent burning. For the oven method, preheat your oven to 250°F (120°C), arrange the nuts in a single layer on a baking sheet lined with parchment paper, and bake for about 2 to 3 hours, stirring every 30 minutes to ensure even cooking and prevent clumping.
- Cool and Store: Once cooked and golden, remove the nuts from heat and spread them out on parchment paper or a cooling rack to cool completely. After cooling, break apart any clusters and store in an airtight container to keep them fresh and crunchy.
Notes
- Stirring the nuts regularly during cooking is essential to prevent burning and ensure even caramelization.
- For added flavor, you can sprinkle a pinch of cayenne pepper or add a splash of bourbon before cooking.
- Store candied nuts at room temperature in a sealed container for up to two weeks.
- If you prefer different nuts, feel free to substitute or mix according to your taste.
- Ensure the egg whites are whisked until just frothy but not stiff to help the coating stick properly.
