BRB gone nuts! Just kidding! Our friends Kristen and Jimmy visited this weekend after their trip to The Big Apple and all I could think about was those food kiosks in every corner, serving warm, seasoned cinnamon sugar nuts that perfume the streets of the city.
As nostalgia kicked in, one thing lead to another and now I have a base line recipe to explore a plethora of flavors! (Woohoo!)
In a nutshell (hah): Whether munching on these for snacking, or using to top salads, for garnishing desserts, or crushed up to encase pillowy doughs for baking and beyond, the options are just limitless!
… And Is it just me or do pairing possibilities excite you too haha??
Cinnamon Sugar Roasted Nuts
PREP TIME: 15 MINUTES
COOK TIME: 1 HOUR
MAKES ABOUT 5 CUPS
INGREDIENTS:
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1 large egg white (or 2-3 Tbs aquafaba for a vegan version)
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2 tsp Pure Vanilla Extract
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4 cups raw cashews, walnuts, almonds or pecans (or a mixture of all!)
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1/2 cup dark brown sugar
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1/2 cup granulated sugar
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2 teaspoons ground cinnamon
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1/2 tsp (freshly) ground nutmeg
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1/2 tsp ground cloves
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1 tsp sea salt
METHOD:
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Preheat the oven to 250°F. Line a baking tray, then in a medium sized bowl, add the egg white and vanilla extract.
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Whisk together the ingredients until loosened and frothy, then add the nuts. Stir until evenly coated.
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In a separated small bowl mix together the sugar and spices. Pour over the nut mixture then toss until thoroughly combined.
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Transfer the nuts to the prepared pan and spread evenly so each piece crisps up beautifully. When ready, bake for 45 minutes, stirring occasionally.
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Afterwards, increase the oven temperature to 350°F and finish baking the almonds for 10 minutes, keeping a close eye on them to ensure they do not burn.
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Finally, remove from the oven and allow the nuts to cool before sharing (they are best served warm)! Enjoy!
NOTES:
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Store any remaining bits into an airtight container after it has fully cooled off (that is, if it any even make it that far!).
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For a vegan alternative, you can use aquafaba in place of the egg white!
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This recipe is pretty versatile as far as seasonings go! A touch of rosemary or cardamom are alternative suggestions or add ons!
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Not only is this wonderful for snacking on but some suggestions that arose was tossing them into a salad, crushing and topping over ice cream or turning into a dust for a latte – Yum!
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For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
