Candied Nuts (Slow Cooker or Oven)

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Candied Nut is a mixture of nuts, pecans, almonds, and cashews candied in vanilla, sugar, brown sugar, and cinnamon. This Candied Nuts recipe is quick, easy and can be made in the Slow Cooker or Oven. Always a favorite for Holiday gifting.

Cinnamon Sugar Nuts

You will be amazed at how simple these cinnamon sugar nuts are to make. All of the nuts are roasted and sweetened to perfection. Your house will have the most beautiful aroma! We love to make these throughout the year, but always make huge batches for the Holidays to add into jars for gifts.

Key Ingredients You’ll Need

Nuts: You will need a blend of pecans, almonds, and cashews or your favorite kind.

Sugar: You will need granulated sugar for this recipe as well as brown sugar for a richer flavor.

Cinnamon: This will add additional flavor and adding salt will bring out the flavors for an even stronger flavor.

How To Make Candied Nuts

Step 1. Place the nuts into a large bowl. Add the egg whites and vanilla into a medium bowl and whisk to combine until frothy. Add the egg mixture into the nuts and toss to combine until coated. Put the sugars, salt, and cinnamon into a small bowl and combine before adding to the nuts and tossing to coat again.

Step 2. Use non-stick spray to lightly grease the slow cooker. Put in the prepared nuts and cover with a lid before cooking for 3 hours on low. Stir the mixture regularly while cooking. When the nuts are done cooking, you can add them to a baking sheet lined with parchment paper. Allow them to cook on the tray and set before placing them in an airtight container and storing or eating right away enjoy!

Baking Method:

  • Pour nuts onto a parchment-lined baking sheet in a single layer.
  • Bake at 325°F for about 35 minutes, stirring every 10 minutes or so.
  • Remove pan from oven and let cool completely.

Tips & Tricks For The Best Candied Nuts:

  • Instead of just using cinnamon, I like to add some pumpkin pie spice.
  • To make this recipe a little sweet and spicy, I like to add a dash of cayenne.
  • I love using all kinds of nuts for this recipe, just make sure you have enough to equal 12 cups.
  • Make little care packages or holiday gifts by adding them into little jars or clear bags and tie them with a bow!
  • If you are a fan of charcuterie boards, this will make a great addition.

How To Store Candied Nuts?

Place the leftovers into an airtight container for the best storage method. You can store them in the fridge for up to 3 weeks or in the freezer for up to 2 months.

Candied Nuts with a wooden spoon.

Variations

Feel free to use any type of nuts to your preference, such as peanuts, walnuts, macadamia nuts, etc.

Pieces of Pretzels, Pumpkin seeds would be a great addition as well.

You can also add in more spices and play around with the flavor. A dash of nutmeg, pumpkin pie spice or even a dash of cayenne pepper would be delicious!

More Candied Recipes:

Candied Nuts on a checkeed cloth.
Candied Nuts feature

Candied Nuts (Slow Cooker or Oven)

Candied Nut is a mixture of nuts, pecans, almonds, and cashews candied in vanilla, sugar, brown sugar, and cinnamon. Quick, Easy and can be made in the Slow Cooker or Oven.
Servings: 12 cups
Prep: 10 mins
Cook: 3 hrs
Total: 3 hrs 10 mins

Ingredients
  

  • 12 cups mixed nuts unsalted pecans, almonds, cashews
  • 4 egg whites
  • 2 tsp vanilla extract
  • 2 cups sugar
  • 1 cup brown sugar
  • 2 tsp salt
  • 2 Tbsp cinnamon

Instructions

  • In a large bowl add your nuts.
  • In a medium bowl whisk together the egg whites and vanilla extract until just frothy.
  • Toss the egg whites into the nuts until all coated.
  • Next mix together both sugars, salt, and cinnamon.
  • Toss until all is mixed and coated.

Slow Cooker Method

  • Lightly spray your slow cooker with non-stick spray.
  • Add in your nuts.
  • Cover and cook on low for 3 hours stirring frequently.
  • Once done cooking spread the nuts onto a parchment paper-lined tray or baking sheet and let cool and set.

Baking Method

  • Pour nuts onto a parchment-lined baking sheet in a single layer.
  • Bake at 325°F for about 35 minutes, stirring every 10 minutes or so.
  • Remove pan from oven and let cool completely.
  • Once cool store in an airtight container for up to a week.

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