Vanilla and Cinnamon Candied Nuts

Have you ever seen, or better yet, smelled those vanilla, candy coated nuts that are sold at fairs or amusement parks? My nose has a keen sense for them. I will often overlook the ridiculous price and purchase a small pouch of them to snack on. Not only satisfying to a sweet tooth, they are filling so you don't need much of them.

I like to make theses candied nuts to garnish salads for a sweet surprising crunch. After candying the nuts, lightly chop and toss on salad. They pare nicely with a balsamic vinaigrette and goat cheese. A contrast of sweet and sour.

As we have been making gifts for teachers, I needed a small gift for a teacher who eats gluten-free. With all the vanilla and cinnamon we've used lately and a bag of almonds from Costco hardly used, I knew what to make. Pecans are popular and candy well, but I am not a fan of pecans {unless they are in a Honey Crunch Pecan Pie}. Try candying your favorite nut or a mix.

An added bonus of making these as a gift for someone is the aroma which will fill your home. It's pure vanilla heaven. Oh, and there will probably be a few bits of nuts leftover that won't quite fit the container you fill for gifting. Those are a fringe benefit, too.


Vanilla and Cinnamon Candied Nuts
2 c nuts of choice
3/4 c white sugar
1/3 c water
2 tsp vanilla**
1/4 tsp cinnamon

Preheat oven to 350F. Place nuts on cookie sheet. Toast for 10-15 minutes, shaking the pan once or twice to stir. Alternately, in a frying pan without any oil, cook nuts over medium-high heat until browned.

Combine sugar, water, vanilla and cinnamon in deep saucepan. Heat to a boil. Add toasted nuts and stir, continuing to cook until water has evaporated and nuts are coated in a sticky syrup {10 minutes over medium~high heat}. Remove from heat and spread on a cookie sheet lined with waxed paper or foil to cool.



Tips and Tricks~
*Double the recipe to have some on hand for holiday guests.
*Store nuts in air tight container for snacking or tossing in a salad.
*Use different spices. Perhaps cocoa and chili powder for a spicy blend.
*Soak pan for an hour to make clean~up easy.

**If making gluten~free, make certain vanilla is gluten~free.

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