Joyce'S Cinnamon Walnuts
Joyce's Cinnamon Walnuts offer a delightful combination of crunchy walnuts coated in sweet cinnamon sugar, perfect as a snack or gift for cinnamon lovers and nut enthusiasts.
Ingredients
Instructions
- Mix egg white with walnuts until well coated.
- Mix sugar, cinnamon, and salt together in a bowl.
- Tumble walnuts in dry ingredients until evenly coated.
- Spread nuts out on an ungreased cookie sheet.
- Bake for 30 minutes at 300°F.
- Remove nuts from oven and pry off sheet.
- Spread on newspaper until cool.
- Store in an airtight container.
Tips & Substitutions
For a richer flavor, consider toasting the walnuts lightly before mixing them with the egg white. If you want a lower sugar option, you can substitute half of the sugar with a sugar substitute like Stevia. Adjust the cinnamon level to your taste; a touch of nutmeg can also enhance the flavor profile. Ensure the egg white is whipped until frothy for better adherence of the coating.
Serving Suggestions
These cinnamon walnuts make a delightful snack on their own or can be used as a topping for yogurt or salads. They pair beautifully with Ann'S Crunchy Cheese Dip as part of a snack platter. Serve them alongside a warm beverage for a cozy treat or use them to enhance the flavor of desserts like a light 'n tasty crepes.
Storage & Reheating
Once completely cool, store the cinnamon walnuts in an airtight container at room temperature for up to two weeks. For longer storage, you can keep them in the refrigerator where they can last for a month. To refresh the walnuts, simply spread them on a baking sheet and reheat them in a 300°F oven for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Joyce'S Cinnamon Walnuts contains roughly 1192 calories, with 20g protein, 220g carbohydrates, and 28g fat. It is an excellent source of calcium (47% of the Daily Value), protein (39% of the Daily Value), and iron (30% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1737mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts in this recipe?
Yes, you can substitute walnuts with pecans, almonds, or cashews for a different flavor and texture. Just keep in mind that different nuts may have varying baking times, so check them periodically to avoid burning.
How do I know when the walnuts are done baking?
The walnuts are ready when they are golden brown and fragrant. Keep an eye on them, as nuts can quickly go from perfect to burnt. If you're unsure, you can taste one to check for crunchiness.
Can I make this recipe vegan?
Absolutely! To make this recipe vegan, replace the egg white with a flaxseed or aquafaba substitute. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit until it thickens, or use 3 tablespoons of aquafaba whipped until frothy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).