Cinnamon Glazed Nuts
1 c. brown sugar
1/2 c. water
1 tsp. salt
1 tsp. cinnamon for color (optional)
1 drop Cinnamon or Cassia Oil
1-1 1/2 tsp. vanilla
4 to 5 c. or 1-1 1/2 lbs. nuts, your choice, whole
Preheat the oven to 250* F.
Spread the nuts out evenly on a tin foil lined baking sheet. Place the baking sheet in the preheated, 250* F. oven, for 20-30 minutes to toast the nuts according to your preference. The longer you toast them, the richer the flavor. Be careful not to burn them. Remove the pan from the oven and cool the nuts completely.
In a heavy bottom, medium-size saucepan, combine the brown sugar, water, salt and dry cinnamon spice. Bring this mixture to a low boil over medium heat. Cook the candy to 225* F. on a candy thermometer, while stirring constantly. Or cook the candy to a very soft-ball stage, using the cold water test. Once the temperature has reached 225* F., remove the pan from the heat. Immediately add the one drop of cinnamon/cassia oil and vanilla, and stir. I prefer the cassia oil.
Immediately add the cooled nuts to the saucepan/candy mixture, and stir well to coat them. Stir until the candy mixture starts to crystallize, starts to lose its shine, and sticks to the nuts. The candy mixture will be completely crystalized, with no liquid left when ready. Pour the coated nuts out onto the baking sheet to cool. Separate the nuts with a fork to prevent them from sticking together as they cool.
Serve warm or cooled. Makes 4 to 5 cups or 1.5 lbs.
Copyright 2013. Aimee Beck. All rights reserved.