40 minutes
Indulge in the perfect blend of sweet and spicy with these delightful candied nuts. Whether using pecans, walnuts, or almonds, enjoy a delightful crunch and burst of flavor with every bite.
each
0 oz
tablespoons
teaspoons
Ground Cloves
pinches
pinches
teaspoons
teaspoons
Pecans, halves
cups
1. Preheat Oven
Preheat your oven to 325°F to ensure even baking and caramelization of the nuts.
2. Whisk Egg White
In a medium bowl, whisk the egg white until frothy which will help coat the nuts evenly.
3. Combine Dry Ingredients
Add the brown sugar, ground cinnamon, ground ginger, ground cloves, cayenne pepper, salt, and vanilla extract to the bowl with the frothy egg white. Stir until well combined.
4. Coat Nuts
Pour the pecans into the mixture and stir thoroughly until each nut is coated with the sweet and spicy mixture.
5. Prepare for Baking
Lightly oil a baking sheet and spread the coated nuts onto it in an even layer.
6. Bake Nuts
Place the baking sheet in the preheated oven and bake the nuts for 30 minutes, occasionally turning them to ensure even cooking and caramelization.
7. Cool Nuts
Once baked, allow the nuts to cool at room temperature. As they cool, the glaze will harden, providing that irresistible crunch.
8. Store and Enjoy
Transfer the cooled candied nuts to an airtight container for storage. Enjoy as a snack or as an addition to dishes for a sweet and spicy twist.
Maintain a medium-low heat. Sugar can caramelize quickly, and unduly high temperatures are likely to cause burning. Patience is key in achieving an even caramelization.
Constant stirring ensures even coating and prevents sticking or burning, especially once the sugar begins to melt and caramelize.
Once completely cooled, store candied nuts in an airtight container to prevent moisture from making them sticky or losing their crunch.
Pecans, walnuts, and almonds are all excellent choices due to their texture and natural oils which help the sugar adhere. Ensure the nuts are fresh and raw to avoid an overly toasty flavor once candied.
Transfer nuts onto a parchment-lined baking sheet to cool them rapidly and uniformly. Spread them in a single layer, ensuring they do not cluster together.
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