Cinnamon and Vanilla Walnuts

These nuts are slightly sweet and salty and laced with cinnamon and vanilla. I’ve made candied nuts quite a bit in the past, but I love this newest recipe. It’s not as sweet, so I like them better for snacking on or for putting in salads. They add just the right amount of sweet and saltiness to a salad. Yum! This method of using an egg white coating adds a very nice crunchy texture.

This simple recipe is perfect for doing with children. My four year old loved making these nuts with me (despite the fact that she doesn’t enjoy walnuts as much as I do). They would also make a very nice homemade gift if packaged in a nice jar (and perhaps a bow?).

Of course, if you wanted a sweeter version, you can easily up the sweetener, up to double. Other variations I’ve thought of include doubling the vanilla, and trying it with different nuts (I think this combo would be delicious with cashews!).

Cinnamon and Vanilla Walnuts

1 egg white
2 teaspoons of cinnamon
1 teaspoon of vanilla extract
1 teaspoon of salt
1/3 cup of rapadura, sucanat, maple sugar, or palm/coconut sugar
2 1/2 cups of walnuts

Preheat the oven to 300 degrees (the rack should be in the middle of the oven). And either lightly coat a cookie pan with coconut oil or butter or cover with parchment paper.

1)Lightly beat the egg white with a whisk (just until a bit foamy). Add the cinnamon, vanilla, salt and sugar. Stir in the walnuts, coat the walnuts well.

2) Remove the walnuts with a slotted spoon (allowing extra coating to drip out), and place on the cookie sheet. Spread out on the cookie sheet so that the nuts aren’t touching for the most part. Place in the oven for 25 minutes.

3) Remove from the oven and cool for 20 minutes. Serve or store in an airtight container for up to two weeks.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!


  1. says

    These sounds great. I’ve been experimenting with pecans lately in my dehydrator (not wanting to heat them to temps that destroy nutrients) and the palm sugar works great with cinnamon. But NOW I will have to use vanilla too. Thanks for the tip!

    • KimiHarris says

      Definitely! I actually would have used pecans if I had them on hand. Because walnuts have a pretty assertive flavor, I think I would like pecans even better. 🙂

  2. Jani says

    I like to soak my nuts and dehydrate them before I eat them.. will that still work here?

    Thanks it looks SO YUMMY!



    • Kimi @ The Nourishing Gourmet says

      You can use dehydrated nuts in this recipe. Doing both soaking and dehydrating as well as toasting may reduce the phytic acid and anti-nutrients the most. 🙂 Although, I usually just do one or another.

  3. Jodi says

    This sounds like a wonderful recipe… I don’t usually choose walnuts because they have a bit of a bite, but I’ll bet they would be great this way…
    I like the suggestion of the dehydrator – I’ll try it that way!

    • Barbara J says

      I used to avoid walnuts for the same reason, but when I recently tried some from a local farmer, they were delicious. I suspect the “bite” I was tasting before was from eating improperly stored old (rancid) walnuts. Now I buy them fresh from the farmer each season and store the walnuts in their shells in the freezer. Yum!!

  4. says

    I will have to try these in a dehydrator as well to have a more raw treat. That way I can soak them ahead of time. However, I might just grow impatient and try the recipe as is. It looks so good, and it’s incredibly simple!

  5. Stacy says

    I am planning to try a recipe today for pecans with dried cranberries, brown rice syrup (or maybe some maple!), orange zest, and black pepper. Ingredients modified from a prepared snack I love because of the combined sweetness, tang and light heat! I might try this recipe at the same time.

  6. says

    What delightful treats!! These must taste awesome & well flavoured too!

    MMMMMMM,..great to give as a special food gift too!

    You have a COOl food blog! Many greetings from Brussels, Belgium!!!

  7. says

    Thanks for posting these! I’ve been looking for a healthy recipe to use as Christmas gifts. My kids aren’t wild about nuts but I bet with a little flavor and sweetness, they might be more inclined to eat them. BTW, I made your nut butter cookies and all 5 of my kids loved them, which is an absolute rarity. 🙂

  8. Emily says

    Kimi, I’m on an anti-fungal diet so need to avoid all the sweetener possibilities you mentioned in the recipe. Do you think xylitol would work for these?

  9. says

    Thanks so much for posting! I’ve been thinking about making some kind of spiced walnuts for Christmas gifts, as we have been blessed with an abundance of walnuts this year from a friend. So many of the standard online recipes have way too much sugar.

  10. Erin Berger says

    These look SOOO good!! Do you have any ideas of might be able to be substituted for the egg white? My son is allergic to eggs.

    • sarah cortes says

      I’m sure Ener-G brand egg replacer (ingredients: potato starch, tapioca flour, leavening-calcium lactate, calcium carbonate, citric acid- cellulose gum) would work fine. It works for breading and has the consistancy of egg white. Otherwise here are some homemade egg replacers -kve read about, but never used, don’t know if they’d work in a breading application:
      **** for each egg called for:
      > 1 tsp baking powder, 1 Tbsp ‘liquid’+ 1 Tbsp vinegar
      >1 packet gelatin mixed w/2 Tbsp warm water

  11. says

    Sorry I’m so late in asking this question, but…IF I soaked the nuts before (my mom can only digest soaked nuts), could I use them wet in this recipe do you think? Or would I need to dehydrate them and then follow up with the recipe? What would you do?


  12. says

    Saw the recipe tonight, knew I had all the ingredients, whipped up a batch. I cannot wait to eat them! They smell so good. This will end up on my linky love this week! Thanks for the post!

  13. Crystal says

    These are the best! My family loved them even my picky daughter. They are so easy to make and doesn’t take much time at all!

  14. says

    Okay, so I’ve been having a lot of fun with this recipe 🙂 I have made them with pecan halves which were amazing. And then we ate them so fast that I had to make more. I had already soaked and dehydrated whole cashews and pecan pieces, so I used those (separately). Both version are so delicious, and the house smells amazing. Also, the pecan pieces are perfect for my almost 2-year-old because I don’t worry about him choking. And boy does he demand some of his own when it comes to these!

  15. says

    Delicious! I made this recipe earlier this evening. I was so confident that it was going to be good that I made a double batch so that I can put some on cookie plates for friends and neighbors this week. This recipe is a keeper for sure!

  16. Rita says

    When a few of you speak(in the above posts) and say: soaked and dehydrate nuts. The proper way to say it is: soak/soaking and hydrate/hydrating nuts. Dehydrating nuts is drying them and hydrating is adding moiture/liquid to them. I used to often say it that way myself.

    • KimiHarris says


      Actually what is being referred to above is actually dehydration. Many of us soak (or hydrate) nuts to remove some of the anti-nutrients, and then dehydrate them in food dryers. 🙂 I can see why that would be confusing.

  17. Mairzie says

    Thank you for this recipe. My DC and I just made these for a Christmas treat. They are quite yummy and easy to enjoy!

  18. Courtnay says

    These are SO good! I made them with a mixture of almonds and walnuts, and it’s great snack to have in my desk drawer at work. It’s the perfect combination of salty and sweet and it just perfectly curbs your hunger. Not to mention, coming from a health nut, this is a snack that I don’t feel guilty indulging in!
    Thanks for the recipe!

  19. johnnybgoode says

    people ask stupid questions! “can i use pecans?” “can i use honey?” “will this work with other nuts?”

    c’mon you morons!

  20. Anita says

    I have made something similar but use ideal brown in place of the sugar. Ideal is a mixture of xylitol and splenda. Its great

  21. says

    There are many variety of walnuts and becasue they are a rich source of energy and health benefits I can eat them as they are or baked in cakes they are also a source of omega 3. I loved the Cinnamon and Vanilla Walnuts

  22. says

    There are many variety of walnuts and because they are a rich source of energy and health benefits I can eat them as they are or baked in cakes they are also a source of Omega 3. I loved the Cinnamon and Vanilla Walnuts.


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