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Snack recipe · from the recipe book

Cinnamon Cardamom Candied Walnuts with Coconut

Glossy, crackly walnuts and pecans with warm cinnamon, a hint of cardamom and toasty coconut flakes clinging to every piece.

Cinnamon Cardamom Candied Walnuts with Coconut

Ingredients

  • ¾ cup chopped90 gWalnutshalves
  • ⅓ cup chopped40 gPecanshalves
  • 2½ tbsp15 gSweetened shredded coconut
  • 1½ tbsp20 gEgg whites
  • 1 tbsp packed15 gBrown sugar
  • 1⅛ tsp3 gGround cinnamon
  • ¼ tsp0.5 gGround cardamom
  • ½ tsp2 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 300°F (150°C) and line a sheet pan with parchment.
  2. In a small bowl, stir together the brown sugar, cinnamon, cardamom and salt to make the spice sugar.
  3. In a large bowl, whisk the egg white and vanilla until frothy.
  4. Add the walnuts and pecans to the egg white and toss until evenly coated.
  5. Sprinkle the spice sugar over the nuts and toss until every piece is coated, then add the coconut and toss once more.
  6. Spread the coated nuts in a single layer on the sheet pan.
  7. Bake for 25 minutes, stirring halfway, until the coating is dry, the coconut is golden and the nuts smell toasty.
  8. Cool on the pan for 5 to 10 minutes until crisp, then break apart any clusters and serve.

Contains: Egg, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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