Sweet Crunchy Nuts Recipe

Sweet Crunchy Nuts Recipe

The Spruce / Abby Mercer

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 5 servings
Yield: 3 to 5 cups
Nutrition Facts (per serving)
231 Calories
10g Fat
36g Carbs
2g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 231
% Daily Value*
Total Fat 10g 12%
Saturated Fat 6g 29%
Cholesterol 24mg 8%
Sodium 109mg 5%
Total Carbohydrate 36g 13%
Dietary Fiber 0g 0%
Total Sugars 36g
Protein 2g
Vitamin C 0mg 0%
Calcium 34mg 3%
Iron 0mg 2%
Potassium 76mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Warning! These little tidbits are highly addictive. You can use just about any type of nut you like or mix them up for a special treat. They are so easy to make but so tasty. Put these sweet crunchy nuts into a nice glass jar or tin, and they make a tasty gift from the kitchen for any occasion.

Ingredients

  • 2 large egg whites, at room temperature, save yolks for other use

  • 1 cup brown sugar, packed

  • 1/4 cup (4 tablespoons) unsalted butter, melted and cooled to room temperature

  • 1 to 1 1/2 pounds cashews, walnut halves, pecans, pecans, peanuts, almonds, or macadamia nuts, or a mixture of your choice

Steps to Make It

  1. Gather the ingredients.

    Sweet Crunchy Nuts Recipe ingredients

    The Spruce / Abby Mercer

  2. Preheat oven to 275 F. Have an ungreased 15 1/2 x 10 1/2-inch jelly roll pan ready.

    baking sheet

    The Spruce / Abby Mercer

  3. Using an electric mixer, place egg whites into a large bowl big enough to accomodate the nuts.

    egg whites in a bowl

    The Spruce / Abby Mercer

  4. Beat until the whites form soft peaks when beaters are lifted.

    beaten egg whites in a bowl, hand mixer

    The Spruce / Abby Mercer

  5. Add brown sugar, 1/4 cup at a time, beating well after each addition until mixture is stiff and glossy.

    beaten egg whites in a bowl, hand mixer

    The Spruce / Abby Mercer

  6. With a large spatula, stir in melted butter.

    egg whites and butter in a bowl

    The Spruce / Abby Mercer

  7. Gently fold nuts into meringue mixture until they are evenly coated, taking care not to break nuts.

    nuts added to mixture in the bowl

    The Spruce / Abby Mercer

  8. Spread coated nuts evenly on ungreased jelly roll pan.

    Spread coated nuts on a baking sheet

    The Spruce / Abby Mercer

  9. Bake about 1 hour, stirring every 15 minutes to keep nuts separate, until meringue is dry and nuts are crunchy.

    baked nuts on a baking sheet

    The Spruce / Abby Mercer

  10. Let cool in pan, stirring occasionally to keep separate.

    baked nuts on a baking sheet

    The Spruce / Abby Mercer

  11. Pour cooled nuts into covered containers and store up to two months at room temperature.

    nuts in a jar, nuts on a baking sheet

    The Spruce / Abby Mercer