Quick Candied Spiced Nuts

Eat ’em while they’re Warm!

Candied nuts don’t require much effort or time in this simple recipe, a combination of Martha Stewart’s bake times, Brianna’s nuts, and a little extra sugar n spice. The sugars melt as the nuts toast, saving time over the stovetop method. Try candied nuts and their sugary crumbs in salads, banana bread, pancakes and more!

Candied Spiced Nuts

  • Servings: 9-10
  • Difficulty: easy
  • Print

  • 1 Egg white
  • 1 1/2 tsp Vanilla
  • 1 tsp Water
  • 1/3 cup Brown sugar
  • 1/3 cup White sugar
  • 3/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/16 tsp Salt
  • 1/16 tsp Allspice
  • 2 1/2 – 2 3/4 cups Nuts (pecans & walnuts, any size)

Preheat oven to 300 degrees. Whisk egg until light and foamy, and no clear liquid remains on bottom, about 30 secs – 1min. Add vanilla and water; whisk briefly. Add sugars, spices and salt; whisk again until combined. Fold nuts into mixture with spatula, coating every piece. Lightly grease cookie sheet, and drop nuts across pan in an even, thin layer, spreading with spatula if necessary. Bake 15 minutes. Remove from oven and toss with spatula, breaking larger chunks into single nuts, but taking care not to break off coating. Turn oven down to 250 degrees, and bake until egg mixture is no longer dark brown and sticky- about 10-12 minutes. Remove from oven, toss with spatula again, and place pan on wire rack until nuts cool and slightly harden. Store in an airtight container for up to one week or so. And keep the fallen crumbs! They’re a great topping for oatmeal or banana bread.