Sugar and Spiced Nuts

Every year I try to find something to make for neighbors and friends. Last year it was loaves of Pumpkin Bread, the year before white-chocolate dipped peanut butter Ritz Bitz (best thing ever, if you're looking for something easy and delicious).

This year, I thought I'd try my hand at cinnamon sugar nuts. It took three tries, but I finally got it right. The first recipe called for making it on top of the stove, but it was far too sticky. The second is very similar to what I ended up with, but still didn't taste quite right. I altered it a little bit, and wound up with a delicious and perfect cinnamon sugar nut!

I found the original on All Recipes.com but I changed it just a tad. Instead of one cup of sugar, I used about 3/4 cup and added two tablespoons of light brown sugar. Everything else remained the same. It is key to spread the nuts out evenly and stir every 15 minutes. They weren't sticky at all and had the perfect combination of sugar, brown sugar, and cinnamon. I did one batch of almonds and a second of pecans, and then mixed them together once they were baked.


I used large mason jars for packaging and an Erin Condren label on the jar. Two batches (one pecan, one almond) filled three mason jars. Next time, I think I'll use smaller jars so I can fill more, especially considering the price for nuts.

May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope. Romans 15:13