Sugar and Spice Candied Nuts


Serves 1 lb (454 g)
⅓ cup (75 ml) dark brown sugar
½ cup (125 ml) granulated sugar
1 tsp (5 ml) salt
½ tsp (2.5 ml) cayenne pepper, or to taste
¼ tsp (1 ml) black pepper
2 tsp (10 ml) ground cinnamon
1 egg white, room temperature
1 tbsp (15 ml) water
1 lb (454 g) any combination raw, unsalted whole pecans, hazelnuts, cashews and/or almonds


  1. Preheat oven to 300 F (150 C). Line a baking sheet with parchment paper. In a small bowl, combine sugars, salt, cayenne, black pepper and cinnamon, ensuring there are no lumps. In a medium bowl, using a whisk, beat egg white and water until frothy but not stiff. Add nuts and stir to coat evenly. Add sugar/spice mixture and toss well until nuts are evenly coated.
  2. Spread nuts in an even single layer onto lined baking sheet. Bake for 30 minutes, stirring occasionally. Remove from oven and using 2 forks, break up any clumps. Return to oven and continue baking for 8 to 10 more minutes, or until fragrant and golden brown. Allow to cool completely before packing into decorative jars for gifting.
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