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Cinnamon Sugar Roasted Nuts

Cinnamon Sugar Roasted Nuts

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Cinnamon Sugar Roasted Nuts: a simple oven method that coats mixed raw nuts in an egg-white–spiced sugar shell, then bakes at moderate heat until the sugar crackles and the nuts are toasted. The result is a crunchy sweet-salty snack ideal for gifting or salads.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cup mixed raw nuts almonds, pecans, cashews, and walnuts; roughly 16 oz total
  • 1 egg white from one large egg
  • 1 tablespoon water to loosen egg white
  • 3 tablespoon unsalted butter melted; optional for richer flavor
  • 3 tablespoon granulated sugar use caster for smoother coating
  • 0.75 cup granulated sugar additional coating sugar (see instructions)
  • 2 teaspoon ground cinnamon
  • 1 teaspoon fine sea salt plus flaky sea salt for finishing
  • 1 teaspoon vanilla extract optional, adds depth

Equipment

  • Sheet pan half-sheet or rimmed baking sheet
  • Parchment paper or silicone baking mat
  • Large mixing bowl for coating nuts
  • Whisk or fork to beat egg white
  • Spatula heatproof for spreading and separating nuts

Method
 

  1. Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper.
  2. Whisk egg white and 1 tablespoon water in a large bowl until foamy; stir in melted butter and vanilla if using.
  3. Add 4 cups mixed raw nuts to bowl and toss until evenly coated with the egg-white mixture.
  4. Mix 3 tablespoons sugar, 2 teaspoons cinnamon, and 1 teaspoon fine sea salt in a small bowl; sprinkle over nuts and toss until sugar evenly clings.
  5. Spread nuts in a single layer on prepared sheet. Bake 20 minutes, then stir and spread again; bake another 8–10 minutes until sugar is dry, slightly crackled, and nuts are fragrant and lightly browned at edges.
  6. Immediately sprinkle flaky sea salt if desired and separate any clumps with a spatula; cool completely on the sheet until sugar is crisp (about 30 minutes).

Notes

  • Use raw, unsalted nuts for controlled seasoning and even coating.
  • Cool fully on the baking sheet; packing warm nuts causes steam and soggy sugar.

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