Cinnamon Roasted Nuts

Recipe by Deb Wolf
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READY IN: 22mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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