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An irresistible snack featuring a mix of pecans and almonds enveloped in a sweet, cinnamon-spiced candy shell. Baked to crispy perfection, these nuts are perfect for holiday gifting, party snacks, or a simple indulgent treat.
For 4 servings
Preheat your oven to 300°F (150°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. This is crucial for easy cleanup.
In a large mixing bowl, combine the egg white and water. Whisk vigorously for about 1 minute until the mixture is very frothy and opaque.
Whisk the vanilla extract into the frothy egg white mixture.
In a separate medium bowl, stir together the granulated sugar, packed light brown sugar, ground cinnamon, and salt until thoroughly combined and free of lumps.
Add the raw pecans and almonds to the egg white mixture. Use a spatula to toss and stir until every nut is evenly and lightly coated.
Pour the sugar and spice mixture over the coated nuts. Stir well, ensuring the sugar mixture adheres to the nuts, creating a thick, sandy coating.
Spread the coated nuts onto the prepared baking sheet in a single, even layer. Separate any large clumps to ensure they bake evenly.
Bake for 45 minutes, removing the sheet from the oven to stir the nuts every 15 minutes. This prevents sticking and promotes even crisping.
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An irresistible snack featuring a mix of pecans and almonds enveloped in a sweet, cinnamon-spiced candy shell. Baked to crispy perfection, these nuts are perfect for holiday gifting, party snacks, or a simple indulgent treat.
This american recipe takes 55 minutes to prepare and yields 4 servings. At 970.14 calories per serving with 20.68g of protein, it's a beginner-friendly recipe perfect for snack or dessert.
After 45 minutes, remove the baking sheet from the oven. The coating will still appear slightly wet. Let the nuts cool completely on the baking sheet for at least 30 minutes. They will harden and become perfectly crisp as they cool.
Once completely cool, break apart any remaining clusters. Store in an airtight container at room temperature.
Add 1/4 to 1/2 teaspoon of cayenne pepper or chipotle powder to the sugar mixture for a sweet and spicy flavor profile.
This recipe works wonderfully with other nuts like walnuts, cashews, or even a mix of your favorites. Ensure they are raw and unsalted.
In addition to cinnamon, add 1/4 teaspoon of ground nutmeg and 1/8 teaspoon of ground cloves for a festive, warm spice flavor.
Add the zest of one orange to the sugar mixture for a bright, citrusy aroma and flavor that pairs beautifully with the spices.
Almonds and pecans are rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Nuts are a good source of plant-based protein, which is essential for building and repairing tissues, and can help you feel full and satisfied.
Both almonds and pecans contain dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Nuts and cinnamon are packed with antioxidants, which help protect your cells from damage caused by free radicals.
A one-cup serving of these candied nuts contains approximately 850-950 calories, depending on the exact size of the nuts. They are a calorie-dense treat, best enjoyed in moderation.
While nuts themselves are healthy, providing good fats, protein, and fiber, this recipe contains a significant amount of sugar. They should be considered an indulgent treat rather than a health food.
Stickiness is usually caused by under-baking or high humidity. Ensure you bake for the full 45 minutes and let them cool completely, as the crisping happens during the cooling process. Storing them in a truly airtight container is also key to prevent them from absorbing moisture from the air.
The egg white is essential for creating the light, crispy, meringue-like coating. For a vegan alternative, you can use aquafaba (the liquid from a can of chickpeas), whipping it just like an egg white.
Store the completely cooled nuts in an airtight container at room temperature. They will stay fresh and crispy for up to 2 weeks.
It's best to use unsalted nuts and control the salt level yourself. If you only have salted nuts, omit the 1 teaspoon of salt called for in the recipe.