CINNAMON ROASTED NUTS

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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

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