Sugar and Spice Candied Nuts

These candied nuts taste like those delicious roasted nuts you get at the mall during the holiday season! This post was originally published in 2009. I’ve updated it with new photos and a video.

sugar and spice nuts1

I’ve decided that the Christmas shopping season has officially begun. Not because there are toy catalogs arriving in my mailbox daily or because every other commercial has my children pointing at the television and screaming “I want that!” It’s officially the Christmas shopping season because I’m ready for the roasted nuts.

You know what I’m talking about. Every year you write out a Christmas list, make a budget, head to the mall, and begin your shopping. But just as you walk through the doors of the mall you forget your list and follow your nose to the sugary, spicy, roasted nuts. There is nothing more Christmas-y than that smell, not even the baby Jesus himself. Surely I’m not the only one who feels that way, am I?

This year, rather than paying $allthemoney for an ounce of roasted nuts, why not make them yourself? Oh, because you can’t? It’s too hard? You don’t know how?

Actually, you can. It’s simple. I’ll show you how. Get ready, friends.

mixing the nuts

I always say this, I know, but this recipe is so simple. You get such great results with ingredients that you most likely have on hand. Please. Make these. You will not be disappointed.

Just grab a big can of nuts, any will do. Almonds, pecans, peanuts, mixed nuts, whatever. I used mix nuts. Variety is the spice of life, after all.

Dump ’em in a big bowl, pour in a beaten egg white, stir it up and dump on the sugar and spice. Mix it up, pop the nuts in the oven for 30 minutes or so and all of your dreams will come true.

roasted nuts

These are yummy right out of the oven (be careful, though, they are hot), but they store perfectly. I just save the containers the nuts come in and dump any leftovers back in there. They stay fresh for, well, I don’t know how long. I eat them all within in a week or two.

Make these for your next get-together. You’ll be a hero.


Sugar and Spice Candied Nuts

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 32 servings
Course: Snack
Cuisine: American
Keyword: easy snack recipes, holiday recipes, kid-friendly recipes
Calories: 219 kcal

These candied nuts taste like those delicious roasted nuts you get at the mall during the holiday season!


  • 2 pounds nuts any kind, I prefer mixed
  • 2 large egg whites room temperature
  • 2 tablespoons water
  • 2/3 cup dark-brown sugar
  • 1 1/3 cup white granulated sugar
  • 3 teaspoon kosher salt
  • 1 teaspoon cayenne pepper you could use paprika if you're a scaredy-pants, but the cayenne works well
  • 2 teaspoon ground cinnamon


  1. Pre-heat oven to 300 degrees.
  2. Add nuts to large bowl.
  3. In a small bowl, whisk together the egg whites and water until frothy. Pour over nuts and stir to coat all the nuts.
  4. In a separate bowl, mix together the sugars, salt, cayenne pepper, and cinnamon. Pour over nuts and stir to coat.
  5. Spread nuts in a single layer on a parchment lined baking sheet. Bake for 30 minutes stirring occasionally.
  6. Remove from oven and separate nuts if they are stuck together. Serve warm or at room temperature. Store in an airtight container.
Nutrition Facts
Sugar and Spice Candied Nuts
Amount Per Serving
Calories 219 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 226mg10%
Potassium 179mg5%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 12g13%
Protein 5g10%
Vitamin A 30IU1%
Vitamin C 0.2mg0%
Calcium 25mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

These candied nuts taste just like the roasted nuts you'd find at the shopping mall during the holiday season! #easyrecipe #holidayrecipe #christmas #candiednuts
Recipe lightly adapted from Smitten Kitchen