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These roasted Cinnamon Pecans and Walnuts make a delicious sweet treat for snacking and entertaining. Also, they can be added to a variety of recipes and they make a fabulous homemade gift idea!
Cinnamon Pecans and Walnuts
Have you ever gone to the mall or local craft fair and smelled that heavenly aroma of sweet cinnamon roasted nuts? I don’t know about you, but it draws me in and I have to buy a bag.
Did you know you can make those cinnamon nuts at home? Well, you can! And you’re in luck because I’m teaching you how to make my favorite Cinnamon Pecans and Walnuts.
LOOKING FOR MORE EASY SNACK RECIPES? TRY THESE:
- Parmesan Ranch Snack Mix
- Marinated Mozzarella
- Pizza Bread
- Pizza Seasoned Pretzels
- Spicy Ranch Pretzels
- Seasoned and Roasted Cashews
I mention this below, but you can use any nut you like for this recipe. While pecans are my personal favorite, I had some walnuts on hand that I needed to use up, so I decided to throw them into the mix too.
Now, these Cinnamon Pecans and Walnuts are fabulous on their own for snacking purposes, but you can use them in a variety of other ways!
- Add them to a salad.
- Sprinkle them on sweet potatoes or roasted squash.
- Mix them in with popcorn for a salty sweet snack.
- Add them to a festive cheese board.
- Package them up and give them as gift.
There are so many options! Soon I’ll be sharing more recipes that use these seasoned nuts.
This recipe makes a pound and a half of nuts so you’ll have lots on hand to be creative with. They will stay fresh in an airtight container for about 2-3 weeks.
I love these large jars that I recently purchased as they are great for storing the Cinnamon Pecans and Walnuts. The jars are beautiful and look fabulous on your counter or make a great way to present the nuts as a gift. You can also find the jars in a smaller size here. I upgraded my jars with these black plastic lids for a beautiful finishing touch.
Have I convinced you to give these Cinnamon Pecans and Walnuts a try? They are so easy! Let me show you how.
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Want more? You can find the list of My Ultimate Kitchen Essentials HERE.
How to Make Cinnamon Pecans and Walnuts
Begin by preheating your oven to 300 degrees F. Spray a large baking sheet with baking spray.
In a large bowl, whisk together the egg whites, water, and vanilla. Whisk until frothy. For your convenience, I’ve provided a full ingredient list and step-by-step instructions in the printable recipe card below.
Add in the nuts and toss to coat. I’m using a combination of pecans and walnuts. You can easily make this with any nut you love. You can do mixed nuts, all pecans, all walnuts. etc.
In a small bowl combine the sugar, cinnamon, nutmeg, and sea salt. Sprinkle this mixture over the the nuts in two parts. Stir after each addition of the mixture to evenly coat.
Spread the seasoned nuts onto your prepared baking pan. Bake for 35-40 minutes stirring once or twice during the baking process. Nuts will be toasted and crisp when ready.
Spread out the roasted nuts onto parchment (or wax) paper and allow to cool. Break into pieces if needed.
These Cinnamon Nuts can be stored in an airtight container for about 2-3 weeks.
And that’s it, my friends! These Cinnamon Pecans and Walnuts are ready for snacking, cooking, and sharing!
As much as I love snacking on these as they are, I really love them in fall garden salads. Yum! Stay tuned as I will be sharing some recipes on how you can use them.
Now go whip up a batch! Happy baking!
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Cinnamon Pecans and Walnuts Recipe
Cinnamon Pecans and Walnuts
- 2 egg whites
- 1 tablespoon water
- 1 teaspoon vanilla
- 1 1/2 pound pecans and walnuts*
- 1 cup sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon flake sea salt
- Begin by preheating your oven to 300 degrees F. Spray a large baking sheet with baking spray.
- In a large bowl, whisk together the egg whites, water, and vanilla. Whisk until frothy.
- Add in the nuts and toss to coat.
- In a small bowl combine the sugar, cinnamon, nutmeg, and sea salt. Sprinkle this mixture over the the nuts in two parts. Stir after each addition of the mixture to evenly coat.
- Spread the seasoned nuts onto your prepared baking pan. Bake for 35-40 minutes stirring once or twice during the baking process. Nuts will be toasted and crisp when ready.
- Spread out the roasted nuts onto parchment (or wax) paper and allow to cool. Break into pieces if needed.
- These Cinnamon Nuts can be stored in an airtight container for about 2-3 weeks.
Absolutely delicious! I used a few extra spice (allspice, cardamom, cloves) and cut down on the cinnamon. They’re as good as the kind you get at fairs, and they’re super easy to make. Thank you so much for this recipe!
This recipe comes out beautiful, as if store bought……yet with that homemade great taste…….just a lovely, easy recipe.Perfect for endless possibilities.Make sure to make lots as they will be gone, the scent alone is divine!!
Beyond delicious! Everyone I make these nuts for…all of them ❤️❤️❤️❤️❤️❤️ them! …thank you for the share.
I have also made one of your pasta salads…another absolutely delicious recipe…yum! Again, thank you.
Just made these and they are fantastic!!! I used almonds and they turned out perfect. THANK YOU, Michael!!