Best Cinnamon Nuts Recipes

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CINNAMON ROASTED NUTS



Cinnamon Roasted Nuts image

These are very similar to the cinnamon nuts sold at fairs. I only prepare when I'm having guests because they are seriously ADDICTIVE. But if you have willpower, they also freeze well.

Provided by Deb Wolf

Categories     Candy

Time 22m

Yield 12 1/4 cup servings, 12 serving(s)

Number Of Ingredients 6

1/2 cup water
1 cup sugar
1 teaspoon vanilla extract
5 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 1/2 cups pecan halves or 2 1/2 cups walnut halves

Steps:

  • If your nuts are salted, rinse them well, pat dry and place on a cookie sheet in a single layer in a warm (200F) oven. Turn oven OFF and leave to dry overnight. They must be totally dry before proceeding with the recipe. Otherwise, you'll have rubbery nuts.
  • Whisk together water, sugar, vanilla and spices in a nonstick dutch oven.
  • Cook over medium-low heat, stirring occasionally. It will form a syrup.
  • Cook syrup until it spins a thread from end of spoon when spoon is lifted (about 6 - 7 minutes).
  • Add the nuts. Stir to coat nuts with syrup. The nuts will clump together in a mass.
  • Stir constantly until syrup evaporates and sugar crystallizes on the nut, about 10 minutes. Do not turn up the heat to try to speed it up - you'll just burn it. Keep stirring, they will begin to dry out and will separate.
  • Pour out onto a wax paper lined baking sheet. Allow to cool completely. Store in zip top freezer bag.
  • To clean the pan: Allow the pan to cool, then add cold water and bring to a boil. Cover and let simmer 10 minutes.

Nutrition Facts : Calories 240.7, Fat 15.2, SaturatedFat 1.2, Sodium 0.8, Carbohydrate 23.4, Fiber 4, Sugar 18.2, Protein 6.4

SWEET AND SALTY CINNAMON NUTS



Sweet and Salty Cinnamon Nuts image

This is one of my favorite recipes to make when I need to make a snack really quick. I have made these nuts a couple of times and packaged them for Christmas gifts. They also make a good snack on a cold evening. I often make a double batch and use both pecans and walnuts. Salt can be varied depending on how salty you would like them to be. This recipe was originally from a really old Betty Crocker cookbook, but I varied it a little.

Provided by Chef Schellies

Categories     Lunch/Snacks

Time 40m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 5

1 tablespoon egg white
2 cups pecans or 2 cups walnuts
1/4 cup sugar
1 tablespoon cinnamon
1/2-1 teaspoon salt, to taste

Steps:

  • Heat oven to 300 degrees.
  • Mix sugar, salt and cinnamon. Set aside.
  • Place nuts in a bowl and pour the egg white over them. Stir until nuts are coated and sticky.
  • Sprinkle cinnamon-sugar mixture over nuts and stir until nuts are completely coated.
  • Spread on an ungreased baking sheet.
  • Bake 30 minutes.

CINNAMON PRALINE NUTS



Cinnamon Praline Nuts image

Take these crunchy bites anywhere! Serve them at your holiday party, wrap up a batch for your favorite hostess, or sneak some for a midnight snack. -Amy Miller, Holstein, IA

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 3 cups.

Number Of Ingredients 7

1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
2 cups pecan halves
1 cup walnut halves

Steps:

  • Preheat oven to 350°. In a large bowl, mix the first five ingredients until blended. Add pecans and walnuts; toss to coat., Transfer to a greased baking sheet. Bake 20-25 minutes or until toasted, stirring twice. Cool completely. Store in an airtight container.

Nutrition Facts :

CHILE-CINNAMON BRITTLE WITH MIXED NUTS



Chile-Cinnamon Brittle with Mixed Nuts image

This savory, barely sweet, recipe is my take on a basic peanut brittle I was given as a gift from a friend. She made it from a Jacques Torres recipe. I adapted the recipe to include mixed nuts, chili, cinnamon and a bit less corn syrup. I also roast the nuts to develop their flavor before using them in the candy brittle.

Provided by Rachael Ray : Food Network

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 11

1 cup whole peeled almonds
1 cup chopped toasted hazelnuts
1 cup large peanuts
2 vanilla beans
1 cup sugar
1/4 cup good quality honey
1/4 cup corn syrup
1 1/2 teaspoons sea salt, half a palmful
1 1/4 sticks butter, diced
1 teaspoon ancho chile powder, 1/3 palmful
1/8 teaspoon ground cinnamon, a couple of pinches

Steps:

  • Preheat the oven to 350 degrees F. Toast the almonds, hazelnuts and peanuts on a small baking sheet until fragrant and golden. Cool. Line a baking sheet with parchment and tear an extra piece of the same size. Reserve. Halve and scrape the vanilla beans, then add the seeds and pods to a pot with the toasted nuts, sugar, honey, corn syrup, salt and butter. Place the pot over high heat and stir until caramel in color. Then stir in the chile powder and cinnamon. Remove the vanilla pods with a fork and pour the brittle onto the lined baking sheet. Top with the extra parchment and roll out to an even layer, about 1/2 inch thick. Cool and break into irregular pieces.

CINNAMON NUTS



Cinnamon Nuts image

I make this out-of-this-world tasting homemade nut mixture every Christmas season... no matter how much I make, they never last long, I'll be lucky if they even make it to the table.... so my advice to you, is make lots and lots, then hide some for your guests.

Provided by Kittencalrecipezazz

Categories     Fruit

Time 15m

Yield 3 cups nuts

Number Of Ingredients 7

1/4 cup butter
3 cups almonds or 3 cups pecans (mixed)
1/2 cup sugar
3 tablespoons sugar
1 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

Steps:

  • In a skillet, toast nuts slightly, tossing then so they won't burn.
  • Remove from skillet.
  • Melt butter in the same skillet.
  • Stir in the nuts and the 1/2 cup sugar, stirring occasionally, until sugar melts (about 5-10 mins).
  • In a large bowl, mix the spices and remaining 3 Tbsp sugar.
  • Stir in the nuts.
  • Spread on waxed paper; cool about 20 mins.
  • Break them apart.
  • Store in covered containers.

Nutrition Facts : Calories 1087.6, Fat 91.9, SaturatedFat 17, Cholesterol 40.7, Sodium 112, Carbohydrate 64.2, Fiber 9.2, Sugar 49.1, Protein 18.1

ROASTED NUTS WITH MACE AND CINNAMON (PISTACHIOS OR PECANS)



Roasted Nuts With Mace and Cinnamon (Pistachios or Pecans) image

Make and share this Roasted Nuts With Mace and Cinnamon (Pistachios or Pecans) recipe from Food.com.

Provided by littleturtle

Categories     Lunch/Snacks

Time 10m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 5

2 1/2 cups pistachios, shelled or 2 1/2 cups pecans
1 teaspoon ground mace
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon brown sugar

Steps:

  • In a large skillet, heat the nuts over medium heat, stirring occasionally, until they turn golden brown (5 minutes).
  • In a separate bowl, mix the remaining ingredients, add the mixture to the nuts, and mix well to coat.
  • Let dry on a baking sheet (can be dried by roasting in oven to speed up process).

Nutrition Facts : Calories 175, Fat 13.7, SaturatedFat 1.7, Sodium 117, Carbohydrate 9.5, Fiber 3.5, Sugar 2.8, Protein 6.4

CINNAMON TOAST CRUNCH™ FRUIT, NUTS AND SEEDS MIX



Cinnamon Toast Crunch™ Fruit, Nuts and Seeds Mix image

A quick and easy snack mix ready to fuel your family's next road trip or adventure. Mix together your favorite dried fruit, Cinnamon Toast Crunch™ cereal, cashews and sunflower nuts for a snack mix that's ready to go in minutes.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 5m

Yield 20

Number Of Ingredients 6

6 cups Cinnamon Toast Crunch™ cereal
1 1/2 cups salted roasted whole cashews
1 cup freeze-dried strawberries
1/2 cup freeze-dried blueberries
1/2 cup dried tart cherries
1/2 cup salted roasted sunflower nuts

Steps:

  • In large bowl, mix all ingredients. Store in airtight container.

Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 15 g, TransFat 0 g

CINNAMON TOFFEE BUTTER CRUNCH WITH MACADAMIA NUTS



Cinnamon Toffee Butter Crunch With Macadamia Nuts image

Try any nut you like! Gift giving. Serving depends on how large or small you break the Toffee.I used Hershey's chips. You can use any chips you favor.

Provided by Rita1652

Categories     Candy

Time 25m

Yield 50 pieces

Number Of Ingredients 8

1 cup butter
1 1/3 cups sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped macadamia nuts, toasted
1 (10 ounce) package milk chocolate chips, melted
1 (10 ounce) package cinnamon baking chips, melted
1 cup finely chopped macadamias, toasted

Steps:

  • Melt butter in a large saucepan.
  • Add sugar, corn syrup, and water.
  • Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer)- watch carefully after temperature reaches 280°F.
  • Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan.
  • Cool thoroughly.
  • Turn out on waxed paper; spread top with the melted chocolate; sprinkle with half the finely chopped nuts.
  • Cover with waxed paper; invert; spread with melted cinnamon chips.
  • Sprinkle top with remaining nuts.
  • (Unless you want to get creative and swirl 1/2 of each(melted chocolate and melted cinnamon) into each other!).
  • If necessary, chill to firm.
  • Break into pieces.

Nutrition Facts : Calories 98, Fat 8, SaturatedFat 3.1, Cholesterol 10, Sodium 27.5, Carbohydrate 7, Fiber 0.5, Sugar 6.2, Protein 0.5

CINNAMON SPICED NUTS



Cinnamon Spiced Nuts image

I love these at Christmas but they freeze really well so I use them all year long. Any kind of nut works great, almonds, walnuts or pecans, etc. Great to snack on but even better in recipes! I love to use these in my http://www.justapinch.com/recipes/dessert/cookies/aunt-judies-oatmeal-cookies-aka-the-best.html?p=1 recipe! YUM!

Provided by Teresa Jacobson

Categories     Other Appetizers

Time 40m

Number Of Ingredients 7

1 egg white
1/2 c brown sugar, firmly packed
2 Tbsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 Tbsp vanilla extract
1 lb whole unshelled nuts (almonds, walnuts, pecans,etc)

Steps:

  • 1. Preheat oven to 300 degrees F. Coat a baking sheet with nonstick cooking spray.
  • 2. In a bowl, beat egg white until frothy
  • 3. Stir in Brown sugar, cinnamon, cloves, ginger and vanilla. Add nuts; stir to coat.
  • 4. Spread evenly into prepared pan. Bake for 30 minutes, stirring occasionally, until well golden brown. Remove from oven and cool completely. Store in an airtight container in freezer.

CINNAMON-GINGER NUTS



Cinnamon-Ginger Nuts image

Provided by Food Network Kitchen

Time 30m

Yield 4 cups

Number Of Ingredients 10

1 cup walnuts
1 cup blanched hazelnuts
1 cup unsalted roasted cashews
1 cup unsalted roasted pistachios
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon kosher salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger

Steps:

  • Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray.
  • Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared
  • baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.
  • Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.

ROAST PUMPKIN W CINNAMON, PINE NUTS AND YOGHURT



Roast Pumpkin W Cinnamon, Pine Nuts and Yoghurt image

Another Karen Martini recipe from her cookbook "cooking at home". She suggests serving this dish as a starter, or as an accompaniment to roast chicken, lamb or as a main meal with some rice and salad. I like to use jap or kent pumpkin. You can use other pumpkin of choice. You can toast pine nuts in a non-stick pan, using a dry pan- over medium heat. Keep the pine nuts moving until fragrant and toasted, remove from pan when done to stop them from burning

Provided by Jubes

Categories     Pumpkin

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 jap pumpkin, unpeeled, seeded and cut into 8 slices
100 ml olive oil
2 teaspoons ground cinnamon
sea salt, freshly ground
black pepper, freshly ground
1 cup plain yogurt
1/2 lemon, juiced
4 tablespoons pine nuts, toasted (8 teasponns)
1 small red chile, very finely sliced
6 sprigs coriander, leaves only (cilantro)

Steps:

  • Preheat the oven to 200°C.
  • Place the pumpkin, olive oil and cinnamon in a bowl. Season with salt and pepper and toss to combine.
  • Transfer the pumpkin mixture to a baking tray and bake for approx 30 to 40 minutes, or until golden and cooked.
  • Arrange the pumpkin on a serving platter and drizzle with the yoghurt.
  • Pour over the lemon juice and scatter on the toasted pine nuts, chilli and coriander leaves over the top.
  • Suggested, best served at room temperature when all the flavours have melded together.

Nutrition Facts : Calories 295.7, Fat 29.5, SaturatedFat 4.7, Cholesterol 8, Sodium 31.6, Carbohydrate 6.8, Fiber 1.5, Sugar 4, Protein 3.7

MASHED POTATOES WITH PINE NUTS, ONIONS & CINNAMON



Mashed Potatoes With Pine Nuts, Onions & Cinnamon image

From The New Book of Middle Eastern Food by Claudia Roden. Everything in that cookbook is delicious and this is one of my favorites. I've increased the amount of pine nuts because I love them!

Provided by StickyToffee

Categories     Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs mealy potatoes
salt
ground black pepper
1 teaspoon ground cinnamon
6 tablespoons butter
1/2 cup milk
1 large onion, coarsely chopped
2 tablespoons olive oil
4 tablespoons pine nuts

Steps:

  • Boil potatoes till done.
  • Peel and mash them with the salt, pepper, cinnamon, butter and milk.
  • Saute onions in olive oil till browned, adding pine nuts toward the end so they get toasted.
  • Serve the potatoes hot, spread flat on a platter and topped with the onion pine nut mixture.

CINNAMON-SPICED NUTS



CINNAMON-SPICED NUTS image

Number Of Ingredients 8

1 egg white
1 tablespoon water
1 teaspoon table salt
1 pound pecans , cashews, walnuts, or whole unblanched almonds
2/3 cup superfine sugar
2 teaspoons ground cinnamon
1 teaspoon ginger
1 teaspoon coriander

Steps:

  • 1. Adjust two oven racks to the upper- and lower-middle positions and heat the oven to 275 degrees. Whisk the egg white, water, and salt together in a medium bowl. Add the nuts and toss to coat. Drain in a colander for 5 minutes. 2. Mix the sugar, cinnamon, ginger, and coriander together. Toss the spices with the drained nuts. Spread the nuts evenly on two parchment-lined baking sheets. Bake until the nuts are dry and crisp, about 50 minutes, stirring occasionally and rotating the baking sheets halfway through. Remove from the oven and let the nuts cool completely on the baking sheet, about 30 minutes. Break the nuts apart and serve. To Make Ahead The nuts can be stored at room temperature, wrapped tightly in plastic wrap, for up to 1 week.

CINNAMON SUGAR CANDIED NUTS RECIPE - (4.4/5)



Cinnamon Sugar Candied Nuts Recipe - (4.4/5) image

Provided by gwendee1

Number Of Ingredients 10

1 cup raw, unsalted pecans
1 cup raw, unsalted walnuts
1 cup raw, unsalted almonds
1 egg white, whisked to frothy
1 tablespoon water
2/3 cup granulated sugar
1/3 cup brown sugar, packed (light or dark)
2 + teaspoons cinnamon
1 teaspoon Kosher salt, or to taste
1/2 teaspoon cayenne pepper, or to taste (reduce to 1/4 teaspoon for milder heat)

Steps:

  • Preheat oven to 300°. Line a baking sheet with parchment paper; set aside. In a large bowl, add nuts; set aside. In a small bowl, whisk together egg white and water until frothy, foamy, and bubbly, about 2 minutes by hand. Pour mixture over nuts and toss to coat evenly; set aside. In a medium bowl, whisk together remaining ingredients. Dump over nuts and toss to coat evenly. Turn nuts out onto prepared baking try, spreading in an even, flat layer. Bake for 28 to 30 minutes or until coating is crisped, dried, and candied. Stir nuts once midway through cooking. Lift parchment paper with nuts off baking tray, set on counter and allow nuts to cool. When nuts are cool enough to handle, break into large clusters, if desired. Store in airtight container.

CINNAMON-ORANGE GLAZED NUTS



Cinnamon-Orange Glazed Nuts image

These Cinnamon-Orange Glazed Nuts are perfect to serve when friends come over, or even as a tasty appetizer before dinner.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 8 servings, 1/4 cup each

Number Of Ingredients 5

1/4 cup water
1/4 cup sugar
1 tsp. orange zest
1/2 tsp. ground cinnamon
1 container (8.75 oz.) lightly salted mixed nuts

Steps:

  • Heat oven to 400ºF.
  • Cook water and sugar in medium skillet on medium heat 5 min. Remove from heat.
  • Stir in zest and cinnamon. Add nuts; stir until evenly coated.
  • Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
  • Bake 10 min.; cool.

Nutrition Facts : Calories 210, Fat 17 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CINNAMON NUTS



Cinnamon Nuts image

This is one of the fastest and easiest recipes for sugared nuts I have ever made and they were devoured by my family and guests ...Definitely will have to double or triple the batch for Christmas munching and gift giving!

Provided by Pat Duran

Categories     Other Appetizers

Time 15m

Number Of Ingredients 6

1/4 c evaporated milk (like carnation or store brand)
1 c granulated sugar
1/4 tsp cinnamon, ground
2 Tbsp water
1/4 tsp vanilla extract
3 c nuts, whole or halves (your favorite)

Steps:

  • 1. Combine all ingredients,except nuts. Stir and dissolve mixture over medium heat.
  • 2. Add nuts and continue to cook and stir until nuts are completely sugared with no syrup is left in the pan.
  • 3. Spread out on non stick foil and let cool and dry.

CINNAMON & SUGAR NUTS RECIPE



Cinnamon & Sugar Nuts Recipe image

How to make Cinnamon & Sugar Nuts Recipe

Provided by @MakeItYours

Number Of Ingredients 6

6 Egg Whites
3 Tbsp. Water
2 C. Sugar
1/4 Cup Cinnamon
2 tsp. Salt
10 Cups of Nuts (I normally get about 10 cups of Almonds and about 8 cups of Walnuts or Pecans since they are larger)

Steps:

  • Beat Egg Whites and Water with a Mixer until stiff peaks form
  • Toss Nuts in Egg White Mixture until coated completely
  • Mix Cinnamon & Sugar in a Large Bowl (I use a large pyrex measuring glass that pours easily)
  • Slowly Sprinkle Cinnamon & Sugar Mixture over Nuts and stir until all nuts are covered
  • Bake on 250 for 1½ Hours
  • Stir every 20 Minutes
  • Store in an air tight container

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