Sweet Crunchy Nuts Recipe

Assortment of nuts
Sergei Didok / Getty Images
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.


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

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

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

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

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

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

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

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

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

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

    Yield: about 3 to 5 cups, depending on size of nuts