Sweet with Heat Cinnamon Sugar Candied Nuts
Try this Sweet with Heat Cinnamon Sugar Candied Nuts recipe.
Try this Sweet with Heat Cinnamon Sugar Candied Nuts recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 3 cups nuts (pecans work very well to absorb the coating i used 1 cup each of pecans, walnuts, and almonds. all were raw and unsalted)
- 1 egg white, whisked to frothy
- 1 tablespoon water
- 2/3 cup granulated sugar
- 1/3 cup brown sugar, packed (light or dark is fine)
- 2+ teaspoons cinnamon (i used 1 tablespoon)
- 1 teasp
Cured under dry heat, a proper candied nut yields a shattering outer shell that gives way to a buttery, tender interior. Achieving this texture relies on precise chemical transformation rather than luck. Sugar melts at 160°C and caramelizes quickly beyond that threshold, meaning temperature control dictates success.
Avoiding Common Pitfalls
Excess moisture remains the primary enemy of crisp confectionery. Whisking the egg white until thoroughly frothy creates an albumin-based protein matrix that grips the nut surface while holding the dry spices in suspension. Applying too much liquid prevents the sugar crystals from binding uniformly, resulting in a sticky, uneven coating instead of a dry, brittle glaze. Raw, unsalted nuts absorb the glaze best because added oils or sodium interfere with protein adhesion. Stir the mixture every 10 minutes during the baking process to ensure even heat distribution across the surface of the nuts.Storage and Keeping Quality
Sugar attracts ambient moisture rapidly. Store cooled nuts in an airtight glass jar equipped with a silica gel pack to maintain crunch for up to three weeks. Freezing works well for extended storage. Seal the nuts in a heavy-duty plastic freezer bag to block humidity. Thaw the sealed bag completely at room temperature before opening to prevent condensation from dissolving the delicate sugar crust.
