Baked Vanilla-Cinnamon-Coated Nuts

This image courtesy of Joseph DeLeo

A sweet egg coating baked onto nuts practically makes them into cookies. This is a heavenly portable snack, and it’s also great for entertaining.

NotesStore these in a tightly closed jar for several weeks in the refrigerator, or for several months in the freezer.

One batch makes a good twenty servings (and they are very good)!

20 servings (1 heaping ¼ cup-10 to 12 pieces-per serving)

Cooking Methodbaking



Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionBuffet, Cocktail Party, game day

Recipe Coursehors d'oeuvre, snack

Dietary Considerationgluten-free, halal, kosher, lactose-free, soy free, vegetarian


Taste and Texturenutty, spiced, sweet


  • Nonstick spray for the baking sheet
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon (rounded measure)
  • ½ teaspoon salt (rounded measure)
  • 1/3 cup granulated sugar (or more)
  • 5 cups raw, unsalted nuts in large pieces (any combination of whole almonds, cashews, and/or walnut or pecan halves)


  1. Preheat the oven to 300°F. Generously spray a baking sheet with nonstick spray.

  2. Break the eggs into a large bowl and beat well with a fork or whisk. Add the vanilla, cinnamon, salt, and 1/3 cup sugar, and beat until blended.

  3. Add the nuts and stir until they are thoroughly moistened. Let stand 5 minutes.

  4. Transfer the nuts, plus any remaining liquid, to the prepared baking sheet, and push together into a single layer, so the nuts are touching, but not piled vertically. (It should be one large, flat mass.)

  5. Bake on the center rack of the oven for 15 minutes, then use a spatula to scrape the nuts and their coating from the bottom of the baking sheet, and rearrange everything, so nothing is sticking and the nuts get moved around a bit. This helps them cook evenly.

  6. Bake another 15 minutes, then remove from the oven. If your taste runs sweet, you can sprinkle the nuts with 1 to 2 teaspoons additional sugar while they are still hot and on the baking sheet. Let the nuts cool completely on the baking sheet, then transfer them to clean jars with tight-fitting lids for storage. (You can also just transfer them to bowls for instant eating.)


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