1. German Roasted Nuts
Cinnamon-spiced cashews are baked in a honey and butter glaze for a German-inspired snack perfect for holiday parties or gifts.
|0.5 cup honey|
|2 tablespoons butter|
|0.5 teaspoon ground cinnamon|
|4 cups cashews|
|2.5 tablespoons white sugar|
|0.5 teaspoon ground cinnamon|
|1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.|
|2. Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes.|
|3. Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet.|
|4. Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl.|
|5. Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.|
2. The BEST Candied Nuts Recipe
This Candied Nuts Recipe is SO EASY & Delicious! You can us ANY Nuts or Seeds... Plus there's NO Baking! It's Egg Free, Gluten Free & Dairy Free! Perfect for Snacks, Parties, Fundraisers, Gifts and Holiday Treats!
|3 Cups Sugar (I use Evaporated Cane Juice)|
|3 Tablespoons Cinnamon|
|1/4 Teaspoon Salt|
|1 1/2 Cups Water|
|7 Cups of any Nuts/Seeds/Coconut (approx 1.75 pounds, measured & set-aside)|
|1. Line a Cookie Sheet with Wax or Parchment Paper and set-aside. Keep you oven-mitts handy too.|
|2. Measure out your Nuts or Seeds in a Medium Bowl and set-aside.|
|3. Place your pot on your stovetop over Medium heat. (I use this Cast Iron Dutch Oven – Cast Iron is wonderful for candy making & all types of cooking since it evenly distributes heat over the whole pan – even in the oven!)|
|4. With a Silicone spatula, mix together the Sugar, Cinnamon, Salt & Water in your pot – stirring occasionally during the first 5 minutes. Between 5-10 minutes, your mixture should start to bubble & foam.|
|5. Continue stirring regularly as the mixture continues to heat up for the next 10 minutes. Be sure to scrape the sides of the pot as you go.|
|6. Be sure the mixture is truly at 238 degrees! If you add the nuts too early, or if the temp is not accurate, you will end up with a ‘stringy’ candy result (which can still be saved – see note section below). I sometimes hold the temp for an extra minute or so until I can see the mixture pull away from the bottom of the pan when I scrape it with a rubber spatula. It is crucial to any candy recipe that your candy thermometer is accurate – I test/calibrate mine regularly against boiling water which boils at 212 degrees F.|
|7. Once you reach the Soft Ball temperature, then work quickly to add your Nuts or Seeds to the mixture – using your spatula to continuously combine everything together – coating each Nut evenly. The coating will go from a shiny, stringy glaze to a dull, sugary coating in less than a minute. The coolness of the Nuts/Seeds will begin to crystalize the candy quickly. There should be no wet glaze leftover – it should have all crystalized.|
|8. Using your oven mitts to handle the pot, remove from heat & carefully dump out the candied nuts/seeds onto your prepared cookie sheet & set-aside to cool completely. Break apart any large pieces. I place my cookie sheet on a cooling rack to avoid any moisture during the cooling process.|
|9. Once the candy is cooled, you can store it in an airtight container or package it up for gift giving.|
3. Texas Glazed Pecans
The glaze for these roasted pecans is made of water, egg white, vanilla, cinnamon, sugar, and salt.
|1 egg white|
|4 teaspoons water|
|1 tablespoon pure vanilla extract|
|1 cup white sugar|
|2 teaspoons cinnamon|
|0.75 teaspoon salt|
|1 pound pecan halves|
|1. Preheat an oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.|
|2. Beat the egg in a bowl until frothy; whisk the water and vanilla into the egg. Stir the sugar, cinnamon, and salt into the egg mixture. Add the pecans; stir to coat completely. Spread the pecans onto the prepared baking sheet.|
|3. Roast the pecans in the preheated oven, stirring about every 15 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet at least 10 minutes before serving.|
4. Cinnamon Glazed Nuts
Ever wanted to make those sweet, crunchy nuts that are a staple at mall kiosks across the country? Look no farther than our Cinnamon Glazed Nuts (pecans)! And guess what? They are simple to make, and only takes five ingredients.
|1 pound pecan halves|
|1 egg white|
|1 cup sugar|
|1 teaspoon cinnamon|
|1 teaspoon salt|
|1. Preheat oven to 300 degrees F.|
|2. Beat egg white until foamy; add pecans and stir until coated.|
|3. Mix salt, cinnamon and sugar together.|
|4. Add cinnamon mixture to coated pecans, and mix well.|
|5. Spread pecans in a single layer on a baking sheet.|
|6. Bake for 45 minutes; stirring the nuts every 15 minutes and at the end (3 times total).|
|7. Cool on parchment paper.|
5. German Roasted Candied Pecans
Homemade German Roasted Candied Pecans - Perfect holiday-inspired treats with a crisp, cinnamon infused, sugary coating, just like you find in stores for Christmas. Simple recipe without any egg whites.
|3 cups pecans, raw, halved|
|1 cup brown sugar|
|½ cup sugar, white granulated|
|⅓ cup water|
|1 tablespoon cinnamon, ground|
|⅛ teaspoon salt|
|½ teaspoon vanilla bean paste or extract|
|¼ cup sugar, white granulated|
|1 tablespoon corn syrup|
|1. Pre-heat oven to 350 F.|
|2. Prepare a baking sheet with a silicone baking mat (preferred) or parchment paper.|
|3. In a large sauté pan (with taller, straight sides), combine sugars, water, cinnamon, salt.|
|4. Heat over medium heat until it boils.|
|5. Add pecans and vanilla.|
|6. Stir vigorously and continuously. Don't stop stirring!|
|7. Keep stirring (good arm workout) until you see the liquid all evaporates and the pecans are left with a dry-looking coating (see blog pictures for an example).|
|8. Reduce heat slightly.|
|9. Continue stirring (constantly) until you see the sugar coating start to melt. This may take a few minutes.|
|10. Add the final glaze ingredients (sugar and syrup) once the sugar coating has started to melt on the nuts.|
|11. Stir in well until glossy and coated.|
|12. Turn out pecans onto prepared pan in a single layer.|
|13. Bake for 10 minutes to roast the nuts. This step is critical to preventing softened pecans.|
|14. Remove and cool completely.|
|15. Enjoy! - More recipes on SouthernFATTY.com|
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