This is a fantastic little treat for the family! It’s not as hard as it probably sounds like, and I’m sure that you’ll be drooling a bit by the time the nuts make it into the oven. The best part of this whole recipe, besides eating them, of course, is the amazingly delicious smell that fills the house when they are baking! Definitely make sure that when you make these, that you follow the directions and stir the nuts every 15 minutes while they’re baking, if not even more frequently! This way they don’t burn and they get crispy all the way around! My favorite part is to snack on them when they’re still a little warm from the oven.
Don’t be shy with the cinnamon either. If you’re a cinnamon fan, the more the better. You could probably get away with 3 teaspoons if you are a die-hard cinnamon lover, or only 2 if you aren’t. You also can substitute other nuts into this recipe as well. My husband and I made this recipe with walnuts and almonds instead of pecans, since those were the nuts that we had handy at the time. I can imagine that it would be good with peanuts, macadamias, hazelnuts, anything really! The best thing about these types of recipes are that they’re easily “tweaked” to fit every taste!
- 5 cups whole pecans, unsalted
- 1 cup whole almonds, unsalted
- 2 egg whites
- 2 Tablespoons water
- 2 cups granulated sugar
- 2 and 1/2 teaspoons ground cinnamon
- 2 teaspoons salt
Preheat oven to 300F degrees. Line two large baking sheets with parchment paper and spray with non-stick spray. Set aside.
Toss the pecans and almonds in a large bowl and then set those aside as well.
Using an electric mixer, beat egg whites and water on high speed until stiff peaks form, which usually takes about 4-5 minutes on average. Add the sugar, cinnamon, and salt, and mix on medium speed until well combined.
Pour the nuts into the sugar mixture and stir to coat completely. Spread the nuts as evenly as possible over the baking sheets and bake for 45 minutes, stirring every 15, or more often if your oven runs especially hot. Allow to cool completely and enjoy. Store nuts at room temperature for a few weeks, covered.
*Recipe can easily be halved to keep around the house or doubled to feed a large crowd. Recipe courtesy of Sally’s Baking Addiction.