I’m often asked for the recipe for the cinnamon sugared nuts that I make in the fall and winter. So, I thought I’d write a blog post with instructions.
1 cup of sugar – I use pure cane sugar that’s also Non-GMO. It’s the tan, less processed sugar.
1.5 (or more) tablespoons of cinnamon. I use organic Frontier Co-op Ceylon Cinnamon, which I researched extensively for it’s safety. (It’s very low on coumarin.) It has a milder flavor, so I usually use about 2 tablespoons of it.
1/4 cup of water
3 cups of nuts – I tend to use pecan halves, but have also used plain almonds.
- Mix the sugar and cinnamon together in a non stick pan. I use a high walled pan.
- Add the water and stir (about 15 seconds) until the cinnamon is absorbed in the water and sugar.
- Add nuts.
- Cook on medium heat. Stir constantly until the melted/liquidish sugar mixture completely crystalized on the nuts. This process takes about 10 minutes.
- Spread the nuts into a single layer over a cookie/baking sheet lined with parchment paper. Bake at 350 for about 8 to 10 minutes.
After cooling, I gather the nuts from the parchment paper. Bits of cinnamon sugar will be left over. I pour that sugar into an airtight container to re-use in other recipes.