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Sugar and spice candied nuts in a star-shaped white ceramic dish, with more scattered around the base on a burgundy cloth, with brown pine cones in the background.

Sugar and Spice Candied Nuts

  • Author: Shanna Mallon
  • Total Time: 40 minutes
  • Yield: 4 cups 1x


When guests gather in your home for the holidays, make sure you have sugar and spice candied nuts on hand for all your snacking needs.


  • 1 cup turbinado or demerara sugar
  • 1 Tbsp kosher salt
  • 1/8 tsp cayenne pepper
  • 1 tsp ground cinnamon
  • 1 large egg white, room temperature
  • 1 Tbsp water
  • 1/2 lb raw walnut halves
  • 1/2 lb raw pecan halves


  1. Preheat oven to 300˚F. Line a baking sheet with parchment paper.
  2. Mix sugar, salt, cayenne, and cinnamon in a medium-sized bowl, making sure there are no lumps. Set aside.
  3. In the bowl of a stand mixer fit with the whisk attachment, or by hand with a whisk, beat egg white and water on medium speed until frothy but not stiff, about 1 minute. Add walnuts and pecans, and stir to coat evenly.
  4. Sprinkle with the sugar mixture, and toss until evenly coated. Spread in a single layer on the prepared cookie sheet.
  5. Bake for 30 minutes, stirring occasionally. Remove from oven and, using a spatula, gently separate nuts to make sure they are not touching to prevent them from sticking together. Cool completely on the baking sheet.
  6. When completely cool, pour the nuts into a bowl and serve or store in an airtight container. Nuts can be stored for 3-4 weeks.


Recipe adapted from Smitten Kitchen.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Snacks
  • Method: Baking
  • Cuisine: Christmas

Keywords: candied nuts, pecans, walnuts, holiday, Christmas