Cinnamon-Sugar pecans are another one of my top-ranking treats at Christmas. You can use whichever nut you prefer, but pecans are always my favorite choice. These are similar to the caramelized nuts I make, but those are more of a glazed sweet nut while these cinnamon-sugar nuts have kind of a dry texture. It is kind of hard to explain. If I compare the nuts to photo finishes, the caramelized nuts are glossy while the sugar-cinnamon nuts are matte.
These nuts are crunchy and sweet without being overly so. You get a treat, but you also get some protein. For those who are gluten-free, this is a nice indulgence.
Aside from the hour baking time, these nuts can be made pretty quickly with pantry staples–sugar, cinnamon, egg whites, water, vanilla and your choice of nuts.
I like to package these up as gifts for friends and neighbors, and they are also a great addition to a goodie tray. These can also be set out as an appetizer for munching before the Christmas meal is served. You could always add them to a salad or just eat them as a snack.
Cinnamon-Sugar Baked Nuts
Ingredients:
- 1 cup white sugar
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 egg whites
- 2 tablespoons water
- 1/2 teaspoon vanilla
- 1 pound pecan halves, almonds, or another nut or mixture of nuts you prefer
*I doubled this recipe. If you decide to double it, make sure you use a zip top bag that is larger than a gallon and make sure you have enough room in your oven for two pans.
Directions:
- Preheat oven to 250 degrees and line a large rimmed baking sheet with parchment paper. Set aside.
- Combine the sugar, cinnamon, and salt in a large zip top bag.
- Whisk together the egg whites, water, and vanilla in a large bowl. Add the nuts and stir to thoroughly coat.
- Use a slotted spoon to remove the nuts from the egg white mixture and place them in the sugar mixture in the bag. Seal the bag and shake to thoroughly coat the nuts with the cinnamon and sugar mixture. Use a slotted spoon to remove the nuts from the bag and onto the parchment lined pan. Spread into a single layer.
I did a double batch, so my bag was super full. I should have used a bigger bag. 
- Bake nuts for one hour, stirring every 15 minutes. When baked, let cool to room temperature and then store in an airtight container or package up for gift-giving. These nuts can also be stored in the freezer for future use.
Source: Brown-eyed Baker
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