I love walking through the mall during the holiday season because the whole place smells like cinnamon candied nuts. It is the most difficult treat to resist.because you can seriously smell those guys a mile away! When I was growing up my mom would occasionally splurge and get us a serving of nuts - they were always so warm and sugary. Mall nuts will always be one of my favorite treats!
My parents' neighbor, Patty, also makes these nuts to give out as treats during the holidays. I thought that was such a great gift idea, so last year I decided to make candied nuts as well!
There are a wide variety of recipes for candied nuts, but after some experimentation I settled on this one because it is the easiest and it is delicious (good reasons, right?). If you know how to mix and stir then you already know how to make this recipe. I also must note that I used pecans in this example, but you can also substitute almonds or cashews.
As I mentioned earlier, these nuts are perfect for giving out to family and friends as little gifts. Or you can save them and eat them all for yourself. They are so addicting! I love picking them off the baking sheet right after they come out of the oven. And they make your house smell just like the mall - in a good way!
Cinnamon Candied Pecans
Yield: 4 cups
· 1/4 cup granulated sugar
· 1/2 cup light brown sugar
· 1 tablespoon ground cinnamon
· 1 teaspoon salt
· 1 egg white
· 1 teaspoon vanilla extract
· 16 ounces (about 4 cups) unsalted pecans halves
1. Preheat oven to 300 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
2. In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
3. In a large bowl, whisk the egg white and vanilla together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.
4. Spread the pecans out in a single layer on prepared baking sheet. Bake for about 45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.
5. Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in an airtight container.
Recipe adapted from Two Peas and Their Pod