Deb Wolf's Note:
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.
My Private Note
1/4 cup ...
Units: US | Metric
- 1If 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.
- 2Whisk together water, sugar, vanilla and spices in a nonstick dutch oven.
- 3Cook over medium-low heat, stirring occasionally. It will form a syrup.
- 4Cook syrup until it spins a thread from end of spoon when spoon is lifted (about 6 - 7 minutes).
- 5Add the nuts. Stir to coat nuts with syrup. The nuts will clump together in a mass.
- 6Stir 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.
- 7Pour out onto a wax paper lined baking sheet. Allow to cool completely. Store in zip top freezer bag.
- 8To clean the pan: Allow the pan to cool, then add cold water and bring to a boil. Cover and let simmer 10 minutes.
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Nutritional Facts for Cinnamon Roasted Nuts
Serving Size: 1 (57 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 240.6
- Calories from Fat 136
- Total Fat 15.1 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 0.7 mg
- Total Carbohydrate 23.3 g
- Dietary Fiber 4.0 g
- Sugars 18.1 g
- Protein 6.3 g