You know that moment when you walk into a house filled with the warm, cozy scent of cinnamon? That’s exactly what happens every time I make these irresistible cinnamon spiced nuts. I swear, my family starts lurking around the kitchen like hungry ghosts the minute the aroma hits the air. They’re the perfect little snack to sneak by the handful, but I also love crumbling them over oatmeal, yogurt, even ice cream (trust me, it’s life-changing). Last Christmas, I made three batches for our cookie exchange and ended up having to hide my personal stash in the laundry room after my nephew polished off an entire jar in one sitting!
Why You’ll Love These Cinnamon Spiced Nuts
Oh my gosh, where do I even start? These little flavor bombs check all the snack-time boxes:
- Lightning fast: From bowl to baking sheet in 5 minutes flat – I’ve made these while my tea kettle boiled!
- Gift-worthy magic: Pack them in mason jars with ribbon and suddenly you’re Martha Stewart. My book club still talks about the ones I gave out last December.
- Your rules apply: Want more heat? Add cayenne. Sweeter? Extra sugar. I once used pure maple syrup instead of sugar when we ran out – divine accident!
- Almost virtuous: Packed with protein and healthy fats, they’re that rare snack that actually keeps you full. Way better than reaching for chips when the 3pm slump hits.
Honestly, I always keep the ingredients on hand because they solve so many last-minute needs. Book club? Potluck at work? Unexpected guests? Done, done, and done.
Ingredients for Cinnamon Spiced Nuts
Gathering everything for these cinnamon spiced nuts is almost as easy as eating them – and that’s saying something! Here’s what you’ll need, divided into two simple groups. Pro tip: I keep all these ingredients in my pantry at all times for last-minute snack emergencies (which, let’s be real, happen daily).
For the Nuts
- 3 cups mixed nuts (almonds, pecans, walnuts) – Make sure they’re unsalted! Those party mixes with added salt will make your spiced nuts way too salty. I use whatever combination I have on hand, but pecans are my secret MVP here.
For the Spice Mix
- 1 tbsp cinnamon – The star of the show! I use a heaping tablespoon because I like that warm hug of flavor. Feel free to adjust if you’re cinnamon-shy.
- 1/4 cup sugar – Regular white sugar works perfectly, creating that irresistible sweet crust.
- 1 tsp salt – Just enough to make all the flavors pop without overwhelming them.
- 1 tbsp water – The secret weapon that helps the spices stick without making things soggy.
- 1 tbsp vegetable oil – Any neutral oil works. I’ve used avocado oil in a pinch and it was great!
That’s it! No fancy equipment or obscure ingredients – just simple stuff that makes magic happen in the oven. The best part? You don’t even need to chop anything unless you’ve got giant Brazil nuts in your mix (but honestly, who has those just lying around?).
How to Make Cinnamon Spiced Nuts
Okay, friends, let’s get these addictive little morsels into the oven! I’ve made this recipe so many times I could probably do it in my sleep, and I promise it’s foolproof. Just follow these simple steps and you’ll be snacking in no time. Warning: Your kitchen is about to smell like a cinnamon bun bakery!
- Heat things up: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. (This isn’t just for cleanup – it prevents those precious spices from sticking! I learned this the hard way after scraping a batch off my baking sheet with a chisel.)
- Get nuts slick: In a big bowl, toss your mixed nuts with the oil and water until every single nut is glossy. This is where the magic starts – that thin coating is what makes all the spices stick later!
- Mix your magic dust: In another bowl (or hey, just use a measuring cup like I do when I’m feeling lazy), stir together the cinnamon, sugar, and salt until fully combined.
- The big toss: Now pour your spice mixture over the nuts and give everything a really good stir. I like to use a rubber spatula for this part to make sure no nuts get left behind. You want every piece looking like it’s been dusted with cinnamon snow!
- Single layer is key: Spread your nuts out on the prepared baking sheet – don’t let them pile up or they won’t crisp evenly. I use my hands to arrange them because… well, mostly because I can sneak a taste this way.
- Bake & shake: Pop them in the oven for 15 minutes total, but here’s the important part – at the 7-8 minute mark, take them out and give the pan a good shake or stir. This prevents burning and ensures even cooking.
- The hardest part: Let them cool completely on the pan before digging in. I know, I know – the smell is torture! But trust me, they crisp up as they cool and the flavors settle in beautifully. (I may or may not keep a secret “tester” bowl to nibble from while waiting…)
That’s it! In less time than it takes to watch an episode of your favorite sitcom, you’ll have the perfect sweet-spicy snack. For more baking wisdom, check out my ultimate baking tips guide – it’s full of tricks I’ve collected over years of kitchen experiments (and yes, failures).
Pro Tip for Even Coating
The secret to perfect cinnamon spiced nuts? A two-step coating process! First mix the nuts with oil and water – this creates a slightly sticky surface. THEN add the spices. Trying to mix everything at once leads to clumpy sadness. Think of it like painting a wall – primer first, then the pretty color!
Variations for Your Cinnamon Spiced Nuts
One of my favorite things about this recipe is how easily you can tweak it to match your mood. Feeling adventurous? Swap out the nuts – cashews get extra buttery, peanuts bring that classic ballgame vibe. I tossed in some pepitas once when I was short on walnuts and now it’s my brother’s favorite version.
Sweet tooth acting up? Try brown sugar instead of white for deeper caramel notes, or go wild with maple syrup (just reduce the water slightly). For a spicy kick, add a pinch of cayenne – it plays surprisingly well with the cinnamon. And if you’re craving something savory, ditch the sugar and add smoked paprika and garlic powder instead. These babies make an amazing topper for spiced lentil soup too!
How to Store Cinnamon Spiced Nuts
Here’s the good news – if you can resist eating them all in one sitting (no judgment if you can’t!), these cinnamon spiced nuts keep like a dream. I always stash mine in an airtight container at room temperature – my favorite is a glass mason jar because you can see that gorgeous spice coating through the sides. They’ll stay perfectly crunchy and flavorful for about 2 weeks, though let’s be honest, they never last that long in my house!
Want to keep them longer? Pop them in the freezer! Just portion them into freezer bags, squeeze out all the air, and they’ll stay fresh for up to 3 months. I love grabbing handfuls straight from the freezer – the cold makes that cinnamon flavor even more refreshing somehow. Pro tip: If they seem a bit soft after thawing, just spread them on a baking sheet and pop them in a 300°F oven for 5 minutes to crisp back up.
Nutritional Information
Okay, let’s talk numbers – but don’t worry, these cinnamon spiced nuts are way more fun than math class! Here’s the scoop per serving (about 1/3 cup): 220 calories, 18g fat (only 2g saturated), 12g carbs with 3g fiber, and a solid 6g protein. Not too shabby for something that tastes like dessert, right?
Just remember – nutrition can vary based on your exact nut mix and how heavy-handed you are with the spices (no judgment if you go full cinnamon crazy like I do!). These stats are estimates, but they’re a great guideline for when you’re portioning out your snack attack.
Frequently Asked Questions
Can I use pre-salted nuts?
Oh, I’ve been there – staring at that can of salted mixed nuts wondering if you can cheat. You totally can! Just skip the added salt in the spice mix. Give the nuts a quick rinse and pat dry if they’re super salty. My aunt swears salted cashews make the best version, but I like controlling the salt myself.
How do I make them spicier?
Want some heat with that sweet? Add 1/4 tsp cayenne to the spice mix for a gentle kick, or go full daredevil with 1/2 tsp. My brother adds a pinch of black pepper too – sounds weird but it works! Just taste your spice mix first unless you’re feeling brave.
Can I double the batch?
Absolutely! Just use two baking sheets and swap their positions halfway through baking. Crowded nuts steam instead of crisp – learned that the hard way when I got greedy. Pro tip: Mix in batches so everything gets evenly coated. Your future snack-happy self will thank you!
Why do mine taste bitter?
Oh no! Probably overbaked them – cinnamon gets bitter when it burns. Next time, set a timer for 12 minutes and check early. Also, make sure your cinnamon isn’t ancient – it loses its sweetness over time. I keep mine in the freezer to stay fresh longer.
Can I use different sweeteners?
Totally! Brown sugar makes them extra cozy, maple syrup gives autumnal vibes (use 2 tbsp and reduce water), and honey creates the most amazing sticky clusters. Just avoid liquid stevia – it makes the spices clump weirdly. Ask me how I know!
Cinnamon Spiced Nuts
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the nuts with oil and water until evenly coated.
- In a separate bowl, combine cinnamon, sugar, and salt.
- Toss the nuts in the spice mixture until fully coated.
- Spread the nuts on the baking sheet in a single layer.
- Bake for 15 minutes, stirring halfway through.
- Let cool before serving.