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Cinnamon Sugar Candied Walnuts

6 c. unsalted, whole almonds

2 egg whites

2 T. water

2 c. sugar

2 1/2 t. cinnamon

2 t. salt


1.  Preheat the oven to 300 degrees.

2.  With an electric mixer {or by hand - I worked my muscles out on this one!} beat egg whites until stiff peaks form, about 4-5 minutes.

3.  Add in sugar, cinnamon and salt to the stiff egg whites.  Fold to combine.

4.  Pour this mixture over the almonds and stir to coat.

5.  On a large rimmed baking sheet or roasting pan, coat with non-stick cooking spray.

6.  Spread almonds on the baking sheet.

7.  Bake for 45 minutes, stirring every 15 minutes.

8.  Remove from the oven, give it one last stir and allow to cool.

9.  Store in tight fitting jars or an air tight container.  Will stay fresh for 2-3 weeks.

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