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Snack recipe · from the recipe book

Cinnamon Maple Roasted Pecans and Peanuts

Warm cinnamon and maple coat crisp pecans and peanuts in a glossy, crackly shell with a pinch of salt and vanilla.

Cinnamon Maple Roasted Pecans and Peanuts

Ingredients

  • ¾ cup chopped80 gPecanshalves
  • ⅓ cup60 gDry-roasted peanuts, unsalted
  • 1½ tbsp20 gEgg whites
  • 2¼ tsp15 gMaple syrup
  • 1¾ tsp packed8 gBrown sugar
  • 1⅛ tsp3 gGround cinnamon
  • 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 bowl, whisk the egg white until frothy, then whisk in the maple syrup and vanilla.
  3. In a small bowl, mix the brown sugar, cinnamon and salt.
  4. Add the pecans and peanuts to the egg white mixture and stir until every nut is coated.
  5. Sprinkle the cinnamon-sugar mixture over the nuts and toss until evenly coated.
  6. Spread the nuts in a single layer on the sheet pan and bake 20 to 25 minutes, stirring halfway, until dry, fragrant and deep golden.
  7. Cool on the pan for 10 minutes so the coating turns crunchy, then break apart any clusters and serve.

Contains: Egg, Tree nuts, Peanuts.

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

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