Cinnamon-Sugar Bavarian Nuts: A Tasty Holiday Treat

Bavarian cinnamon nuts are a delicious treat, perfect for snacking or gifting. With a sweet cinnamon aroma, these nuts are typically roasted and glazed, and can include almonds, cashews, or pecans. The process of making Bavarian cinnamon nuts involves coating the nuts in a mixture of sugar, cinnamon, and other flavourings, and then roasting or baking them. The end result is a crunchy, sweet, and warm treat that is perfect for the holidays or any time of year.

Choose your nuts: almonds, cashews, pecans

When making Bavarian cinnamon nuts, you can choose from a variety of nuts, including almonds, cashews, and pecans. Each type of nut has its own unique characteristics and will add a different flavour and texture to the dish. Here is some information to help you decide which nut is right for your Bavarian cinnamon nuts.

Almonds have a popular flavour and an impressive nutrient profile, making them a common choice for roasted nuts. They are relatively inexpensive and can be eaten raw or roasted. Almonds are a good source of vitamin E, magnesium, and manganese. They also have potential health benefits, such as reducing the risk of heart disease and supporting gut health.

Cashews have a creamy and savory flavour and a crunchy texture. They are a good source of vitamin K, magnesium, and manganese, which are essential for bone health. Cashews also offer potential health benefits, including improved blood fat levels and reduced blood pressure.

Pecans have a sweeter flavour compared to cashews and are often used in cakes, pies, and salad dishes. They are a good source of zinc, vitamin B1, and manganese. Pecans have been linked to potential health benefits, including improved heart health and reduced LDL cholesterol levels.

When choosing between almonds, cashews, and pecans for your Bavarian cinnamon nuts, consider the flavour and texture you want to achieve, as well as the nutritional benefits and potential health impacts of each type of nut.

Prepare the ingredients: sugar, cinnamon, egg whites, butter, salt

To make Bavarian cinnamon nuts, you will need sugar, cinnamon, egg whites, butter, and salt. The exact quantities will depend on how many nuts you want to make, but a good rule of thumb is to use equal amounts of sugar and cinnamon, with a small amount of butter, salt, and egg whites.

For the sugar, regular granulated sugar will work just fine. You can also use a sugar substitute, such as Splenda or Stevia, if you prefer. The sugar is what gives the nuts their sweet, glazed coating, so it's important to use enough to coat the nuts evenly.

Cinnamon is what gives Bavarian cinnamon nuts their distinctive flavour and aroma. You can adjust the amount of cinnamon to your taste, but a good starting point is 4 teaspoons of cinnamon for every cup of sugar.

Egg whites are used to create a sticky coating on the nuts that helps the cinnamon and sugar adhere to them. You'll want to use room-temperature egg whites and beat them with a small amount of salt until they form stiff peaks.

Butter is used to coat the pan and add a rich, buttery flavour to the nuts. You'll need enough butter to coat the bottom of your pan, which will vary depending on its size. Melt the butter before adding the other ingredients.

Salt is used in small quantities to enhance the flavour of the nuts and balance out the sweetness of the sugar. It's important to use a fine salt that can be easily incorporated into the egg whites, such as table salt or sea salt.

By preparing these ingredients and combining them properly, you'll be well on your way to making delicious Bavarian cinnamon nuts.

Mix the dry ingredients

To make Bavarian cinnamon nuts, you'll need to mix the dry ingredients, which include cinnamon and sugar. For a half batch, you'll need 1 cup of sugar, plus an additional 1/2 cup of sugar to add later in the process. For a full batch, you'll need 2 cups of sugar, plus an additional 1/2 cup to add later. You can use white sugar, organic cane sugar, or a sugar alternative. If you want your nuts to be extra sweet or coated, you can increase the amount of sugar used.

In addition to the sugar, you'll need cinnamon for the dry ingredients. For a half batch, use 1 teaspoon of cinnamon, and for a full batch, use 2 teaspoons. If you increase the amount of sugar, you may want to double the cinnamon to ensure the cinnamon flavour is not overwhelmed.

Once you've measured out the sugar and cinnamon, set them aside within reach of the stove, so you can easily access them when needed. Having all your ingredients measured and ready to use before starting is important, as once you begin cooking, you'll need to give the almonds your complete focus and won't be able to stop to measure.

Bake for 40 minutes at 325 degrees

Preheat your oven to 325 degrees. Place butter on a 15 1/2 x 10 1/2-inch jelly roll pan and put it in the oven to melt the butter. This should take about 7 minutes. While the butter is melting, beat the egg whites with salt until they become frothy. Then, gradually add sugar, beating the mixture until stiff peaks form.

Next, gently fold in the almonds and cinnamon. Pour the almond mixture onto the jelly roll pan and toss with butter. Now, place the pan in the oven and bake for about 40 minutes at 325 degrees, tossing the mixture every 10 minutes, until the almonds are crisp.

Once done, remove the pan from the oven and let the almonds cool down. You can serve them warm or at room temperature. Store the cooled nuts in an airtight container. They will stay fresh for up to 2 weeks.

Store in an airtight container

Once your Bavarian cinnamon nuts have cooled, it's time to store them. The best way to do this is to use an airtight container. This will keep the nuts fresh and crispy for up to two weeks. If you don't have an airtight container, a resealable plastic bag will also work.

When storing your nuts, it's important to make sure they are completely cool before sealing the container. This will help prevent condensation from forming inside the container, which can make the nuts soggy. If you're storing the nuts in a plastic bag, you can leave the bag open until the nuts are cool, then seal it.

To ensure your cinnamon nuts last as long as possible, store them in a cool, dry place. Avoid placing them in direct sunlight or near a heat source, as this can cause the nuts to become rancid. The ideal storage temperature is between 68°F and 72°F (20°C and 22°C).

If you're giving the nuts as a gift or want to make them look more festive, you can put them in a jar or paper cone instead of a container. Just be sure to tell the recipient to transfer the nuts to an airtight container after opening.

Frequently asked questions