Cinnamon & Sugar Roasted Mixed Nuts

These are dangerous to have in the house.

Crunchy, crispy, sweet, warmly spiced and lightly salted… in other words: insanely addictive.

The egg white combined with both brown sugar and evaporated cane juice creates a wonderfully crunchy crisp coating to the roasted nuts. The flavor and aroma of these roasted mixed nuts is reminiscent of the classic cinnamon and sugar toast I was so fond of as a kid. A touch of salt balances out the sugar, creating the perfect antidote to a sweet/salty craving.

I’ve brought these Cinnamon & Sugar Roasted Mixed Nuts to a few holiday parties so far this season, but am planning on making a big batch for us to snack on at home.

I would like to experiment with different spice variations. A few that come to mind:

  • cayenne pepper & cumin
  • chili powder (either ancho or chipotle) & maple syrup
  • garam masala
  • nutmeg, cinnamon, & cloves
  • vanilla
  • peanut butter & honey <– I’m especially excited about this one!

You can also play around with the types of nuts used in the mix. Macadamia nuts, hazelnuts, peanuts, and walnuts would all be delicious substitutions. I might even toss some seeds (pepitas, sunflower seeds etc.) in with the nuts next time!

Cinnamon & Sugar Roasted Mixed Nuts


  • 3/4 cup raw pecans
  • 3/4 cup raw almonds
  • 3/4 cup raw cashews
  • 1 egg white
  • 2 Tbsp brown sugar (I used golden, but light or dark would work just as well)
  • 2 Tbsp evaporated cane juice or granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp Kosher salt


  1. Preheat oven to 250°F.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a medium bowl, whisk the egg white until foamy and thick, about 1 minute. Add the nuts and stir until they are evenly coated.
  4. In a small bowl, stir together remaining ingredients (brown sugar through salt) until well-mixed.
  5. Pour the cinnamon & sugar mixture into the bowl with the nuts, and stir until the nuts are evenly coated.
  6. Spread the coated nuts in an even layer on the prepared baking sheet.
  7. Bake the nuts at 250°F for 60 minutes, stirring about every 20 minutes.
  8. Let nuts cool completely before storing in an air-tight container. If they make it that far ;).

Do you have a favorite spice combination for roasted nuts?

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