Cinnamon Sugar Spiced Nuts

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

Instructions

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

Step

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.

Chef's Tip

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

Sleighing the Charcuterie

Stun your guests this season with a sweet, delicious holiday charcuterie board with jams, mustards and preserves made with C&H® Sugar.