Description
This Sweet and Crunchy Candied Macadamia Nuts recipe combines lightly salted roasted macadamia nuts with a crispy, caramelized sugar coating infused with warm pumpkin pie spice. The nuts are coated with a frothy egg white mixture and baked to create a deliciously sweet, aromatic snack or topping that’s perfect for gifting or enjoying anytime.
Ingredients
Scale
Nut Coating
- 1 large Egg White (binds the sugary coating to the nuts)
- 1 tablespoon Water (helps create froth with the egg white)
Nuts and Sugar Mixture
- 2 cups Dry Roasted, Lightly Salted Macadamia Nuts (choose high-quality nuts)
- 1 cup Sugar (adds sweetness and creates a candy shell)
- 1/2 cup Brown Sugar (infuses a rich, caramel-like flavor)
- 1 teaspoon Pumpkin Pie Spice (adds warmth and complexity)
- 1/2 teaspoon Salt (balances sweetness and elevates flavors)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and enable easy cleanup.
- Prepare Egg White Mixture: In a small bowl, whisk together the egg white and water until the mixture becomes very foamy. This will help the sugar coating adhere properly to the nuts.
- Coat Nuts: Place the dry roasted macadamia nuts in a large bowl and toss them with the foamy egg white mixture, ensuring each nut is evenly coated for the sugar to stick effectively.
- Mix Sugars and Spices: In a separate bowl, combine the granulated sugar, brown sugar, pumpkin pie spice, and salt. Mix thoroughly to distribute all flavors evenly.
- Coat Nuts with Sugar Mixture: Add the sugar and spice mixture to the egg-white-coated nuts and toss until the nuts are fully and evenly coated with the sugary blend.
- Spread on Baking Sheet: Evenly spread the coated nuts on the prepared baking sheet in a single layer to ensure uniform baking and crispiness.
- Bake: Bake the nuts in the preheated oven for 25-30 minutes. Stir the nuts halfway through baking to ensure even caramelization and prevent burning.
- Cool: After baking, let the candied macadamia nuts cool completely, which can take from 2 up to 24 hours. Cooling allows the coating to harden and become crunchy.
- Store: Once cooled, store the nuts in airtight containers or bags to maintain freshness and crunchiness for later enjoyment.
Notes
- Use high-quality dry roasted, lightly salted macadamia nuts for the best flavor and texture.
- Stirring halfway through baking prevents burning and ensures even coating.
- Allowing the nuts to cool completely is essential for the candy coating to harden properly.
- Store the candied nuts in airtight containers to keep them fresh and crunchy for up to two weeks.
- You can adjust the pumpkin pie spice to taste or substitute with cinnamon and nutmeg if desired.
