Every Fall and holiday season we make these easy candied almonds and pecans. They’re crunchy, sweet, and make the perfect little dessert to share. This is a homemade goodie you’ll want to make year after year and everyone you share it with will want the recipe!
You can also make this recipe and share it with neighbors and friends during the holiday season in festive wrapping or small treat boxes. The recipe is so easy to make and they’re absolutely delicious served warm. They also stay good for a couple of weeks if you want to make them ahead.
Once Fall hits I always crave our cinnamon spiced recipes the most! If you haven’t tried this Pumpkin Spice Sheet Cake or our favorite Cinnamon Streusel Coffee Cake you absolutely have to make them this Autumn season. These pumpkin muffin cookies are always a favorite and of course you have to make some homemade gourmet caramel apples that are so delicious and beautiful!
What makes this recipe special:
It comes together quickly with less than 10 minutes of actual hands on work prepping the nuts for roasting.
It makes your entire kitchen smell Heavenly!
It is perfect for sharing at parties, gifting to friends or neighbors, or adding to a goodie plate during the holiday season.
You can make these to take to any gathering and set them out for everyone to enjoy.
The crunchy texture and sweet cinnamon with a touch of salty makes these candied nuts delightfully addictive! Everyone will want the recipe.
You can make them ahead.
When to make easy candied almonds and pecans
They’re perfect for any Fall gathering or holiday party!
They’re fun to make and share with a friend or neighbor, especially during the Fall and Christmas season.
They’re great to add to charcuterie boards or even to use on a salad!
They would be fun to pass out in a class, to a teacher, or even to share at an outdoor sporting event.
They would make a fun treat to package and share at a school bake sale.
Be sure to mix your egg white, water and vanilla until frothy. This will ensure you can cover all the nuts in this mix before adding the sugar and spice mix. It will coat the nuts much better if they are covered in the egg white mixture.
Be sure to use a spatula to turn the nuts every 12-15 minutes or so to help them roast evenly.
Try to spread the nuts as flat and evenly as possible on the pan.
The nuts are delicious enjoyed warm but can also be stored for a couple of weeks in a ziplock bag.
You can use all almonds if you’d like, but I really love the mix of both almonds and pecans!
Steps for making easy candied almonds and pecans:
Froth vanilla, egg white, and water and turn a few times to fully coat the raw almonds and pecans.
Next, add the spice and sugar mixture and turn again until all the almonds and pecans look evenly coated.
Spread on a sheet with parchment paper, or you can spray your pan with non-stick spray if that is easier for you.
Roast the candied nuts at 300 degrees F for 38-40 minutes stirring/turning every 12-15 minutes. Be sure to leave them in for the full cooking time to get the best texture and flavor!
Serve your candied almonds and pecans warm or allow them fully cool and store them in a ziplock baggy for a couple of weeks. They make a wonderful treat to share!
Equipment
- 1 Mixing Bowl
- 1 Baking sheet
Ingredients
- 1 Egg White
- 1 Teaspoon Vanilla
- 1 Teaspoon water
- 1/2 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 3 Teaspoons Cinnamon
- 1/4 Teaspoon Salt
- 2 Cups Raw Almonds
- 1 1/2 Cups Raw Pecans
Instructions
- Preheat oven to 300℉
- Prepare a baking sheet with non-stick cooking spray or parchment.
- Add the egg white, water and vanilla to a mixing bowl and blend until frothy.
- Coat almonds and pecans with frothy egg white mix.
- In a separate bowl, combine the sugars, cinnamon and salt. Whisk until combined.
- Sprinkle the cinnamon and spice mix over the nuts and turn with a spatula until all are evenly coated.
- Add the nuts to your baking sheet and roast at 300℉ for 38-40 minutes (stirring every 12-15 minutes).
- Enjoy the nuts warm or allow them to fully cool before storing extras in a ziplock bag or airtight container.
- They will stay good for 2 weeks if you need to make them ahead.
Notes
