So I had eaten at my dear friends’ house over Passover and had the most amazing Oriental Cabbage Salad. Rebecca’s secret ingredient was candied nuts. I decided I was going to replicate her dish, but first I had to candy my nuts. (I’ll post the oriental cabbage later).
There are two ways to candy nuts. I did mine in the oven, but you can also just put sugar and nuts in a saute pan and saute them. Once the sugar has melted and is well coated, you then spread the nut mixture on a baking sheet with parchment paper to cool and then break it into pieces.
However, this was the recipe I found years ago and adapted it slightly. I have no idea where it came from, so I can’t take credit for it. I love to mix different kinds of nuts together. I think this recipe can double as the makings of a granola bar. Let me know what you come up with! I also like to just eat it as snack. I have tried it substituting honey for sugar. It’s just as tasty, but doesn’t quite have the crispness or the crunch I was looking for. If you try different things, let me know what you enjoyed!
Candied Nuts Recipe
Serving Size: 1 pound
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 pound nuts, crushed or halved
- 1 large egg white, at room temperature
- 1 tablespoon water
- Preheat oven to 300*F (150*C).
- Lay parchment paper over a baking sheet.
- *If using whole nuts, crush prior to using. Place in ziplock bag and smash with mallet.* I of course didn’t have anything else when I was having a craving, so it’s what I did.
- In a bowl, mix together sugar, salt and cinnamon;set aside.
- Beat egg white and water together just until frothy, not stiff.
- Add nuts to egg whites and stir until well coated.
- Add sugar mixture, mixing nuts until well coated.
- Spread evenly onto a foil-lined cookie sheet.
- Bake for 30 minutes. Remove from oven and separate pecans as they cool.
- Store in tightly closed container.