Because Afghanistan served as my husband’s second home the past few years, I spent a lot of holidays without him. His last deployment there I went home from Thanksgiving through New Years. My Dad took me Christmas shopping with him and bought us these cinnamon glazed nuts in Belk department store.
I died and went to heaven. And then I went back and bought 3 more bags.
Just kidding. Though seriously they’re super expensive.
Well, living down south I never really found a place that sells said nuts. And I really don’t want to spend $55 a pound on them anyway. So I scoured (what else?) Pinterest and found quite a few recipes. I tried multiple. And they were good, but they weren’t mall nuts. I wanted mall nuts. I tried the crockpot version, the baking version, the egg white and sugar version. Something didn’t seem right.
So of course this became a mission. Today I realized I had 3 half-used bags of nuts and I guessed it would be as good of time as any to whip up a batch of these beauties. But how? What I found with the other recipes that I tried – the coating with the egg whites just burned and didn’t taste too great. I needed a glaze that wouldn’t burn and do it’s coating deed.
Enter good old sugar and water. With cinnamon, of course.
I’m happy to report, it worked! I created “mall nuts” at home. And this is dangerous and I’m probably going to gain tons of weight.
Here’s what you need:
Nuts of choice (I used a combo of pecans, almonds, and hazelnut pieces)
Get your water, sugar, vanilla, and cinnamon going in a pot on the stove.
Make sure that all of your ingredients are ready to go, because once your sugar/water mixture reaches it’s syrupy point you want to just be able to roll through the steps.
You want your sugar/water mixture to cook down to a syrup consistency and look “sticky.”
At which point you want to add your nuts. AND KEEP STIRRING. STIR, STIR, STIR!
You’ll get annoyed. It’s okay. Just keep stirring and think, “These are worth it. These are worth it.”
And also remind yourself that I think you’re a big whiner and weak if you can’t stand there and stir a pot for a few minutes.
I kid, I kid.
Your sugar/nut mixture will cook down and there will be hardly any syrup left. At this point toss in the remaining sugar and vanilla. Continue to stir for 2-3 minutes until well incorporated and the nuts pull away from the pot.
Spread on your parchment lined surface and allow to cool and harden just a little.
Enjoy warm if you can. 🙂
Walk proud. Because you just made mall nuts in your own kitchen. You’ve become queen of your neighborhood. People want to be your friend. Own it.
Cinnamon Glazed Nuts
*Recipe can easily be halved or increased.
2 1/2 cups white sugar, divided
1 cup water
3 tablespoons cinnamon
3-4 cups desired nuts
1 1/2 teaspoons vanilla, divided
1) In medium sized pot begin to cook 2 cups sugar, 1 cup water, 3 tablespoons cinnamon, and 1 teaspoon vanilla. Allow to cook down to syrup (sticky) form.
2) Add in nuts and stir, stir, stir. Continue to stir until syrup cooks down and sticks entirely to the nuts. Continue to stir and cook until almost all the way cooked down.
3) Immediately add 1/2 cup remaining sugar and 1/2 teaspoon remaining vanilla. Stir for 2-3 more minutes until sugar is entirely incorporated.
4) Spread on parchment lined surface and allow to cool. Serve warm or room temp.