Ingredients (~3 cups)
- 1 1/2 cups raw cashews
- 1 1/2 cups raw almonds
- 1 egg white
- 3/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 cup granulated sugar
Preheat Oven and Mix Your Sugar Coating
Get your oven to 300F and line a baking sheet with parchment paper.
In a small bowl, toss the sugar, salt and cinnamon together; Set aside.
Beat the Egg White Until Frothy
In a large bowl, whisk the egg white until it gets foamy and frothy.
This takes about 30-45 seconds of aggressive whisking – you’re not looking for peaks, just bubbles throughout.
Coat the Nuts and Spread on Baking Sheet
Add the nuts to the frothy egg white and stir until they’re all coated.
Dump in the sugar mixture and stir again until the nuts are evenly coated with the sweet mixture.
Spread them out on your baking sheet in a single layer – they can touch but don’t pile them up.
Bake for 45 Minutes Total, Stirring Once
Bake for 25 minutes, then pull them out and stir them around with a spatula.
The sugar will start to look more golden at this point.
Put them back in for another 20 minutes or until they’re lightly browned and smell toasted.
Cool Completely Before Storing
Let them cool on the baking sheet for at least 15 minutes before moving them.
They’ll be soft when hot but crisp up as they cool down.
Store in an airtight container at room temperature for up to 10 days – if they last that long.
Candied Nuts
Ingredients
Ingredients (~3 cups)
- 1 1/2 cups raw cashews
- 1 1/2 cups raw almonds
- 1 egg white
- 3/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 300F and line baking sheet with parchment paper.
- Mix sugar, salt, and cinnamon in a small bowl.
- Whisk egg white until frothy, about 30-45 seconds.
- Add nuts to egg white and stir to coat.
- Mix in sugar coating until nuts are evenly covered.
- Spread nuts in single layer on baking sheet.
- Bake 25 minutes, stir, then bake 20 more minutes until lightly browned.
- Cool on baking sheet for 15 minutes.
- Store in airtight container up to 10 days.
