Candied Cinnamon & Sugar Pecans & Almonds




  1. Preheat oven to 300 degrees.
  2. Whisk the egg white in a cup. Pour the egg whites over the nuts, stirring until the nuts are coated with egg white.
  3. In a small bowl, stir the cinnamon, vanilla, sugar, and salt together. Add the cinnamon sugar mixture to the nuts, a little a time, while stirring.
  4. Spread the coated nuts on an ungreased baking sheet. Bake for 20 minutes without stirring. Use a spatula to remove the nuts from the hot baking sheet immediately. Allow to cool thoroughly before storing in tightly closed container. Store in a cool place.


My little notes:

Make sure that you use good quality Vanilla & Cinnamon. I happen to double the amount of Vanilla! After putting the syrupy nuts on the silpat lined cookie sheet, then I sprinkle another 1/4 cup of granulated white sugar, or raw crystal sugar over those nuts. Place the cookie sheet in the oven, and toss gently half way through. Try to bring the middle out to the corners. The corners always bake faster. Twenty minutes is about perfect in my oven. The nuts will still seen wet, but this is what you need and want. If you over-bake them, the glaze gets dry and falls off the nuts. When the nuts are out of the oven, I take a heat proof spatula, and carefully toss them gently. Make sure that the syrup that is on the bottom of the pan is lifted up and coats the nuts. Leave them in clusters and walk away! Don’t come back and stir them! Let the nuts dry and cool thoroughly!

I promise you will have glorious, beautiful, addictive Glazed Cinnamon & Sugar Almonds. You can also use Pecans, Cashews, Hazelnuts or a mixture of your favorites. I like to buy the bags of whole raw Almonds from Sams Club. Each bag has 9 cups of Almonds. You can 3x the recipe below, and store them in a tupperware type container or share!