Recipe by Deb Wolf
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.
Top Review by mariposa 975
I wanted to make something sweet to nibble on for the football game. Suddenly I became overwhelmed by a craving for those nuts you get at the carnival. This recipe IS IT! I was particularly surprised that I didnt have to bake these. I chose pecans, walnuts, and cashews - unsalted. My FIL flipped out over these nuts and not one nut was left. Thanks for the great recipe. Will make these again and again.
- 1⁄2 cup water
- 1 cup sugar
- 1 teaspoon vanilla extract
- 5 teaspoons ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 2 1⁄2 cups whole almonds or 2 1⁄2 cups pecan halves or 2 1⁄2 cups walnut halves
Directions See How It's Made
- 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.