Best Cinnamon Walnuts Recipes

CINNAMON-SUGARED WALNUTS

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with aluminum foil.
• Spread the walnuts out on the prepared baking sheet and roast for 5 minutes. Let cool, then transfer to a bowl. Lightly coat the aluminum foil with canola oil.
• In a second bowl, combine the corn syrup, maple syrup, brown sugar, cinnamon and salt. Stir to combine, breaking up any lumps of cinnamon. Add the walnuts and toss to coat thoroughly. Pour the walnuts onto the oiled baking sheet.
• Bake, stirring occasionally, until the walnuts are golden brown, 12 to 15 minutes. Remove from the oven and let cool. Sprinkle over desserts, or serve with cheese or as a snack.

BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS

Steps:

• Heat the oven to 325 degrees and line a sheet pan with parchment paper.
• Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You'll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn't burn.
• Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.
• Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.
• Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don't burn.
• Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.
• Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it'll stay crisp for at least 3 months).

CRUSTED CINNAMON WALNUTS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Prepare a jelly roll pan with cooking spray.
• Beat egg white and sugar together in a large bowl.
• Mix cinnamon, vanilla extract, and salt together in a small bowl; stir into the egg mixture. Fold walnuts into the mixture to coat; spread onto prepared jelly roll pan.
• Bake in preheated oven until the coating on the nuts is crusty, about 1 hour 15 minutes. Cool nuts 5 minutes before serving.

CINNAMON POACHED APPLES WITH TOASTED WALNUTS

Steps:

• Bring apple juice, cinnamon, and ginger to a boil.
• Add apples, cover with parchment; simmer until tender, 8 minutes.
• Remove and sprinkle with walnuts.

CINNAMON CANDIED WALNUTS

Steps:

• Preheat oven to 350 degrees F. Spread nuts in a single layer over a baking sheet and roast for about 8-10 minutes.
• Stir together sugar, cinnamon, salt and milk in a medium saucepan and cook over medium heat for about 8 minutes or until the mixture reaches the soft ball stage of 236°F Remove from heat and add vanilla.
• Add walnuts to sugar syrup and stir to coat well. Spoon nuts onto waxed paper lined sheet pan and separate with fork.
• Cool and store in an airtight container.

CINNAMON ROLLS WITH CARAMEL AND WALNUTS TOPPING

Steps:

• We start with the dough. Dissolve 1 ts of sugar in a ½ cup of lukewarm water. Add 1 tbs of dried yeast, mix and let it rest for 10 minutes at room temperature. After the 10 minutes it should rise and make bubbles.
• While the mix of sugar, yeast and water is resting, pour into a pot ¼ cup sugar, ½ cup milk, ¼ cup butter. Put it on a low-medium heat until the butter is melted. Add the vanilla extract and let it cool down.
• In a large bowl beat the 2 eggs with 1 ts of salt until they become foamy. Add the lukewarm mix of milk, sugar and butter. Continue mixing then add the yeast.
• Add 2 cups of flour and continue mixing at low speed until the flour is incorporated.
• Add the rest of the flour bit by bit, until the dough is not too sticky.
• Sprinkle some flour on your table and knead for about 10 minutes. Keep sprinkling flour if the dough is still sticky.
• Grease with butter a clean bowl, grease the dough with butter too and wrap in plastic film. Let it rest for at least one hour and a half in a warm place. If you prepare the dough a night before, put it in the fridge like I did.
• Preheat the oven at 180°C Grease a tray pan with butter and lining it with parchment paper.
• For the topping, caramelize the sugar in a pan. Careful not to burn it. When it takes a beautiful amber color add the boiling cream and stir well until all the caramelized sugar dissolves into the cream forming a nice caramel cream. Add the walnuts and spread the topping into the tray.
• For the filling just mix together all the ingredients.
• Using a rolling pin spread the dough into a 40 cm/30 cm sheet. Spread the filling over the dough equally and start rolling. Be sure to roll the dough pretty tight. With a sharp knife cut the rolls about 6 cm wide.
• Place the rolls into the baking tray over the caramel topping and be sure to let enough space between because they will rise more.
• Cover the tray with a damp cloth and let it rest for another 30 minutes in a warm place.
• Bake the rolls for about 30-35 minutes (depending on your oven). Be sure to check after 25 minutes. When catch a nice golden-brown color it's time to get them out of the oven.
• Let it rest for 2-3 minutes ( do not wait more because the caramel topping becomes hard and you won't be able to get your cinnamon rolls out). Place a large plate on top of the tray and flip it. The caramel topping it's on top now!
• Enjoy!

DESSERT SPAGHETTI SQUASH WITH APPLES, WALNUTS, AND CINNAMON

Steps:

• Preheat oven to 350°.
• Slice spaghetti squash lengthwise and cut-side interior with olive oil. Place cut-side down on a baking sheet and bake at 350° for 35-45 minutes, or until slightly browned and soft.
• Remove from oven and use a fork to remove seeds. Sprinkle each half with ½ teaspoon cinnamon and continue to use a fork to create "noodles" and incorporate cinnamon.
• In a medium saucepan over medium heat, melt butter. Add apples, walnuts, brown sugar, 1 teaspoon cinnamon, ginger, and salt. Mix continuously for even cooking. Cook until apples are softened and nuts are toasted, about 13-15 minutes. Divide apple mixture evenly between squash halves, and use a fork to gently combine mixture. Return to oven and bake at 350° for until completely warmed and set, about 5 minutes.
• In a small bowl, combine yogurt, goat cheese, honey, and 1 tsp cinnamon. Top halves with yogurt mixture and serve immediately.

CINNAMON VANILLA PANCAKES W/ BANANA & WALNUTS

Steps:

• 1. In a large bowl mix the pancake mix, water, cinnamon and vanilla.
• 2. Whisk until lumps are gone but don't over mix and then let your mix stand 1-2 minutes to thicken.
• 3. Heat a large skillet and spray with non-stick spray. Pour slightly less than 1/4 cup of batter onto skillet.
• 4. When pancakes bubble and bottoms are golden flip over to cook other side, and finish making rest of pancakes and keep them warm in a large pot on stove.
• 5. Slice up your bananas and put in bowl.
• 6. Place your stack of pancakes on plate and loaded them as picture shows, add butter and syrup. Enjoy!

AYLENISH RUGELACH WITH ORANGE, WALNUTS AND CINNAMON

Steps:

• Soak raisins in rum and 1/2 cup very hot water. In a medium bowl, combine both sugars, cinnamon, nutmeg, walnuts and a pinch of salt. Drain raisins (discard soaking liquid) and mix them into sugar mixture. In a saucepan, melt marmalade until runny. Remove any large chunks orange peel.
• Cut about a 4-ounce piece of puff pastry and roll out on a floured board into a rectangle, about 17 inches by 7 1/2 inches. The pastry should be thin and supple enough to drape, but not so thin that holes start to appear when rolling.
• Brush a 2 1/2-inch-wide stripe of marmalade down the long center of the rectangle. Sprinkle marmalade with filling and fold top edge down over filling. Brush the top of filled section with marmalade and sprinkle marmalade with filling. Fold bottom edge up over the filling to make a kind of flattened roll; do not press. Cut in half crosswise and refrigerate rolls for 20 to 30 minutes, or freeze for 10 to 15 minutes.
• Heat oven to 375 degrees; use the convection setting if you have it. Cut rolls across into 1/2-inch-wide slices. Place slices, seam side down, on baking sheet lined with parchment paper or nonstick liners. Brush tops with egg yolk and sprinkle with sugar.
• Bake 20 to 25 minutes, until golden brown and puffed. Let cool slightly before removing to a cooling rack. Meanwhile, repeat with remaining pastry and filling. Store at room temperature in layers separated by parchment paper, in airtight containers.

CINNAMON SUGARED WALNUTS

Steps:

• 1. Preheat oven to 300 degrees F. (PLEASE note the temperature is THREE HUNDRED degrees! These nuts will burn at a higher temperature. Don't ask how I know this...)
• 2. Spray a cookie sheet (with sides, unless you're really coordinated) with cooking spray.
• 3. Stir together the sugar and cinnamon in a small bowl and set aside.
• 4. Put the nuts in a large bowl and pour in the egg white. Mix together well. (OK, I admit I mix this recipe up with my hands.)
• 5. Pour the sugar & cinnamon mixture over the nuts and mix well.
• 6. Spread in a single layer on the prepared cookie sheet.
• 7. Bake for about 30 minutes (I check after 25 minutes) until the nuts are toasted and dry. Serve warm or cool completely.
• 8. Store in an air-tight container.

FARMER'S CHEESE WITH HONEY, RAISINS, CINNAMON AND TOASTED WALNUTS

Steps:

• Preheat oven 400 degrees F.
• Lay walnuts on baking sheet. Roast and shake once or twice to insure even toasting. Roast until a shade darker and aromatic, about 15 minutes.
• Remove walnuts and set aside to cool.
• Turn the oven to broil.
• Place farmer's cheese in large mixing bowl. Add the remaining ingredients and the toasted walnuts. Mix thoroughly. Transfer mixture to a small baking dish (aluminum disposable is fine).
• Place under broiler until brown and bubbly on top, about 2 to 3 minutes.
• Serve hot or at room temperature with crackers of any kind or slices of crusty bread.

BREAD MACHINE CINNAMON BUNS WITH WALNUTS & RAISINS

Steps:

• Measure first 8 ingredients into bread machine (refer to your bread machine instructions for the proper order). Select the dough cycle.
• Meanwhile, prepare syrup: Boil together butter, water and brown sugar for 1 minute.
• Immediately, pour syrup into a 9 X 13 pan; tilt pan to cover bottom evenly.
• Arrange walnuts, flat side up on syrup; scatter raisins on top.
• When bread machine cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
• Roll dough into a 12 X 18 inch rectangle. Brush with melted butter.
• Sprinkle evenly with the mixture of brown sugar and ground cinnamon. Sprinkle chopped walnuts and golden raisins on top. Starting at large side, roll up jelly-roll fashion. Pinch edge to seal. Cut roll into 12 equal pieces. To avoid too much filling from escaping, I first cut the roll in half, then each half in half, and then each quarter in thirds. Place rolls flat over syrup.
• Cover and let rise 30 minutes or until double in volume.
• Remove cover and bake at 375 for 30-35 minutes, until golden brown.
• Loosen edges and carefully invert onto serving tray.
• To make icing: Mix icing sugar and cinnamon together; add maple syrup and 1 tbsp milk, mix. If needed, add more milk. Icing should be stiff - but not too stiff - and not too runny either. I like to leave the icing on the side to allow folks to decide to use it or not.
• Enjoy!

CHOCOLATE ESPRESSO OR CINNAMON BISCOTTI WITH WALNUTS

Steps:

• 1. Place a rack in the center of the oven, and preheat the oven to 350 degrees. Line a 12- by 18-inch baking sheet with parchment paper or mist with nonstick cooking spray. Set the pan aside. 2. Place the brownie mix, walnuts, espresso granules, flour, and baking powder in a large mixing bowl, and stir to combine. Make a well in the center and add the oil, eggs, and vanilla. With a wooden spoon stir together the liquid ingredients and gradually stir the dry into the wet. Stir until the batter is well combined. The dough will become very stiff, and you may need to use your hands to combine it. Divide the dough into thirds. 3. With your hands, shape each third of dough into an 8-inch log. Place each log on the baking sheet and flatten them into rectangular loaves about 2 1/2 inches wide. The loaves need to be 2 to 3 inches apart on the pan. Place the pan in the oven. Bake until the biscotti loaves are almost done but still soft, 18 to 20 minutes. Remove the pan from the oven and let the loaves cool on the pan for 5 minutes. Transfer them with a metal spatula to a cutting board and cut diagonally with a bread knife into 3/4-inch slices. Turn the slices cut side down on the baking pan and return the pan to the oven to bake 8 to 10 minutes longer, or until crisp. 4. Remove the pan from the oven, and transfer the biscotti to wire racks to cool, 20 minutes. You may serve them as is, or dust them with confectioners' sugar (place the sugar in a large zipper-lock bag, add a few biscotti at a time, shake, then remove). Or you may dip an end of each biscotti into melted chocolate, or drizzle melted chocolate over the tops of biscotti.

CINNAMON SUGAR-SPICED WALNUTS AND PISTACHIOS WITH DRIED CRANBERRIES

Steps:

• Mix 1 1/2 teaspoons salt, the sugar, cinnamon, ginger, allspice, cloves and nutmeg in a small bowl; set aside.
• Preheat the oven to 350 degrees F and brush a rimmed baking sheet lightly with vegetable oil. Whisk the egg white in a large bowl until frothy. Add the walnuts and pistachios. Sprinkle with the prepared spice blend and toss to coat. Spread the nut mixture evenly on the baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes; let cool on the baking sheet.
• Add the cranberries to the nut mixture; toss to combine.

CINNAMON ROLLS WITH WALNUTS

Steps:

• 1. Dissolve the yeast in 1 cup of WARM water. Allow to sit about 5 minutes. Stir to make sure all of the yeast is dissolved. Whenever I use yeast, I always add a little sugar to the water so I can see how fast the yeast is working.
• 2. In a large bowl, add the four cups of flour and make a hole in the center to add the yeast mixture, the yoghurt, sugar, oil and egg. Let the sticky mixture rest for 8 minutes.
• 3. Using a plastic spatula, scrape the dough out onto a floured board and kneed it until it becomes smooth. If it's too sticky, cover your hands with flour and kneed it.
• 4. Put dough in a large bowl with lightly oiled sides. I used butter, but oil will work. Cover and set in a warm place using plastic wrap to cover the top of the bowl.. Allow to rise until the dough has doubled in size.
• 5. Once the dough has risen - I waited about three hours for it to more than double - On a floured surface, knead the dough until smooth and then roll it out into a large rectangle. Generously spread the room temperature butter over the top of the rectangle of dough.
• 6. In a small bowl, mix together the cinnamon and the sugar and sprinkle evenly over the top of the buttered dough.
• 7. Sprinkle the chopped walnut pieces evenly over the sugar-cinnamon mixture. (OPTIONAL)
• 8. Beginning at the widest side, roll up as evenly and tightly as possible. Cut into rolls at 1 inch intervals with kitchen knife.
• 9. Place on a greased cookie sheet, or parchment-covered cookie sheet or baking dish. Cover and set in a warm, dry place until doubled in size.
• 10. Bake in a preheated 350 degree oven for 20-30 minutes. Remove from the oven to begin to cool. While still warm , drizzle with the glaze.
• 11. TO PREPARE THE GLAZE: In a small mixing bowl, add vanilla to the sifted confectioner's sugar. VERY SLOWLY add warm water a teaspoon at a time until the mixture gets to a consistency to allow you to drizzle it over the warm cinnamon rolls. If you get it too thin, simply add more sugar.

CINNAMON WALNUTS

Steps:

• In a heavy saucepan, combine the sugar, milk, cinnamon and salt. Cook over medium heat, without stirring, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in vanilla and walnuts. Spread onto waxed paper to harden. Break into pieces. Store in an airtight container at room temperature.

DESSERT SPAGHETTI SQUASH WITH APPLES, WALNUTS, AND CINNAMON GOAT CHEESE

Steps:

• Preheat oven to 350°. Slice spaghetti squash lengthwise and cut-side interior with olive oil. Place cut-side down on a baking sheet and bake at 350° for 35-45 minutes, or until slightly browned and soft. Remove from oven and use a fork to remove seeds. Sprinkle each half with ½ teaspoon cinnamon and continue to use a fork to create "noodles" and incorporate cinnamon. In a medium saucepan over medium heat, melt butter. Add apples, walnuts, brown sugar, 1 teaspoon cinnamon, ginger, and salt. Mix continuously for even cooking. Cook until apples are softened and nuts are toasted, about 13-15 minutes. Divide apple mixture evenly between squash halves, and use a fork to gently combine mixture. Return to oven and bake at 350° for until completely warmed and set, about 5 minutes. In a small bowl, combine yogurt, goat cheese, honey, and 1 tsp cinnamon. Top halves with yogurt mixture and serve immediately.

CINNAMON SPICE MAPLE-SUGAR WALNUTS

Steps:

• 1. Preheat oven to 350. Spread walnuts in a single layer on a rimmed baking sheet; toast in oven, stirring occasionally, until fragrant, about 10 minutes. Let cool completely. 2. Meanwhile, mix maple sugar, salt and cinnamon in a medium bowl; set aside. 3. Bring brandy, vanilla syrup, and butter to a boil in a large, deep skillet over medium heat, and cook until liquid is reduced by half, about 5 minutes. 4. Stir in nuts, and cook, stirring, until skillet is almost dry, about 3 minutes. 5. Remove from heat, and immediately add reserved sugar mixture; toss until well coated. 6. Spread out coated nuts on a baking sheet lined with parchment paper; let cool completely for 6 hours (or overnight). Store in air tight container at room temperature for up to 2 weeks.

CINNAMON WALNUTS

Steps:

• Preheat oven to 250 degrees. Beat egg white and water until foamy. Put walnuts in large bowl and fold in egg whites. In separate bowl, mix sugar, cinnamon and salt together. Add cinnamon mixture to walnuts mixture until cinnamon mixture has covered the walnuts. Spread walnuts on a greased cookie sheet, covering the entire cookie sheet. Bake for 1 hour. Gently stir every 20 minutes. **store in an airtight container for up to 2-3 months**

MARSCAPONE STUFFED DATES, CINNAMON SPICE WALNUTS

Steps:

• Allow your cheese to reach room temperature.
• In a mixing bowl, beat your filling ingredients until airy.
• Spoon into dates.
• Take your walnut ingredients and toss in a bowl.
• Gently roll each stuffed date in walnuts.