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  • 2 tablespoons unsalted butter, melted
  • 4 cups mixed nuts, such as whole almonds, walnuts, pecan halves and hazelnuts
  • 1 large egg white
  • 1/2 cup C&H® Dark Brown Sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon C&H® Turbinado Cane Sugar
  • 1 teaspoon flaked maldon sea salt
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Prep Time: 15 minutes / Cook Time: 20 minutes / Yields: 16 servings
Step 1

Preheat oven to 350 F. Line a baking sheet pan with parchment.

Step 2

In medium bowl, pour melted butter over mixed nuts and toss well to coat.

Step 3

Spread nuts out in a single layer on prepared pan and bake for 5 minutes to bake the butter into the nuts. Remove pan from oven and cool thoroughly before proceeding with recipe.

Step 4

Reduce oven temperature to 300F.

Step 5

In the same bowl used to toss the nuts before, whisk egg white until frothy. Toss cooled buttered nuts in egg white

Step 6

In separate bowl whisk sugar together with cinnamon and cayenne then toss this mixture into the pecans, mixing until well coated.

Step 7

Spread the coated nuts back onto the sheet pan in a single layer.

Step 8

Mix the turbinado sugar and salt together in the same bowl used for the sugar mixture then sprinkle this mixture over the top.

Step 9

Bake for 20-25 minutes or until sugar caramelizes onto the nuts.

Step 10

Cool then store in an airtight container for up to 2 weeks.

Additional Tips

A coarse seat salt or Kosher salt can replace the flaked sea salt, if desired.

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