Cinnamon and Sugar Coated Nuts

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.


  1. Mix the sugar and cinnamon together in a non stick pan. I use a high walled pan.
  2. Add the water and stir (about 15 seconds) until the cinnamon is absorbed in the water and sugar.
  3. Add nuts.
  4. Cook on medium heat. Stir constantly until the melted/liquidish sugar mixture completely crystalized on the nuts. This process takes about 10 minutes.
  5. 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.




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