Wednesday, December 15, 2010

Cinnamon Candied Nuts

These toasty cinnamon-scented candied walnuts, cashews and pecans make a great home-made gift for the holidays. They are super easy, just combine the ingredients and bake! They are great as ice cream toppers or even sprinkled over salad with some beautiful blue cheese, pear and rocket.

Makes 1 kg

500 g Whole Walnuts
250 g Raw Cashews
250 g Pecan Nuts
3 Egg Whites
300g Sugar
4 tsp Cinnamon
2 tsp Salt


Combine the nuts in a bowl.
Whisk egg whites until frothy. Add the egg whites to the nuts and coat well.
Add the sugar and cinnamon and toss to coat.
Spread loosely onto lined baking trays and bake for 10 minutes, turning once until dark golden brown and dry.
Sprinkle over salt and toss to combine.
Cool completely before packing into jars.
See notes for additional information.


These keep well for a month, place a small tea bag of rice tied with decorative ribbon in the middle to remove any moisture. This stops them from sticking together. If making ahead, shake the jars every week or so before gifting to ensure they stay separate. Store in a cool dark and dry place if possible. When baking they will brown around the edges first, try to move these bits toward the center of the tray when you turn them. Discard any that have become black. Most importantly, keep a close eye on them because once they start to brown they go dark very quickly! Top with christmas fabric squares and tie with ribbon.

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