Menu: Bri’s Nuts

mm completely cool

I see you looking at em. I know you want some. Since it’s hard to share nuts through the internet [ahem], here’s how to make your own cinnamon spiced almonds.

You’ll need an egg white, a splash of water [1 teaspoon for you measurers], a splash of true vanilla extract, 1/3 cup brown sugar, 1/3 cup white sugar, 1 teaspoon cinnamon and a few dashes of nutmeg and salt. And a couple pounds of almonds. I tried making em on parchment paper this time around and I dig the result, so if you have some grab that, too. If not, use a light cooking spray on your cookie sheet. Preheat your oven to 250.

The old Egg-n-Whisk

Extract your egg white. Add water and vanilla, then whisk until the mixture is bubbly and light.

egg white & water

Add your nuts and ensure that each one is coated completely.

mostly dry nuts

Then add your sugars. Be sure to pat the brown sugar down in there like so.

brown shuga

Now it’s time for cinnamon, nutmeg, [allspice or clove if you’re feeling loose] and just a pinch of salt. Combine and coat. Blurry, but you get the idea.


Spread evenly over your parchment paper or greased cookie sheet. Try not to have too much nut on nut action. Extra points if you wear a supercute apron while you’re doing it. 

evening spread

Now then, pop those bad boys in the oven for an hour at least, but usually closer to an hour and a half. Give em a quick toss and stir at the halfway point. This will make sure they’re cooking evenly and make your house smell like Martha Stewart’s. And that’s a good thing. 

in the oven @ 250

You’ll know they’re done when all the goo is hardened. But beware you don’t want them to be too-too crunchy. A great deal of the final texture comes from the cooling process. Ooh!

almost ready!

Using parchment paper means an easy switch from pan to cooling rack.


This is the hardest part. Let them rest. Don’t eat them all while they’re sitting here. Those little suckers are hot and they’re not perfect yet. Wait until they’re completely cool! I waited a full twenty minutes! It’s a major challenge. They smell so good.

Ah but once they are cool and perfect, you can package em however you’d like. I’m all about these mini mason jars. So cute!

jarred and ready to go

I also encourage alternative nut stacking. Mm. Wait. That doesn’t sound right.

alternative jar stacking. for posterity.

Well, folks, there you have it. Now there’s no need to be eyeballin my nuts. You can make your own. ❤ And Bri’s nuts make wonderful gifts! It’s never too early to think about Christmas.



6 thoughts on “Menu: Bri’s Nuts

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  4. Pingback: Candied Spiced Nuts | Peep this!

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