Homemade Candied Nuts, a Christkindlmarket Classic

Chicago's Christkindlmarket is a wonderful tradition full of sights, smells, and flavors of the holidays. From ornaments, to toys, to the famous German Gluhwein, there's something for everyone. But my absolute favorite has to be the candied nuts. The waft of cinnamon, the crisp sugary coating, and the warm nutty crunch is enough to to make it worth stuffing the whole family into winter gear and braving the downtown holiday traffic with a three year old in tow. Sometimes.

Luckily, this Christmas classic can be easily recreated at home in your pajamas. At just about half an hour from start to finish, these treats are can be ready just in time for a late night craving or last minute gifts!

German-Style Candied Nuts

1 egg white
1 cup granulated sugar
1/2 tsp fine sea salt
2 tsp ground cinnamon 
1 1/2 tsp water
1 tsp vanilla bean paste
1 lb nuts 

1. Preheat the oven to 325 degrees and gather all ingredients.

2. Whisk egg white in a large bowl until frothy.

3. Add sugar, cinnamon, water, and vanilla bean paste and whisk until combined. 

4. Add nuts to mixture and fold until thoroughly coated. 

5. Transfer the nut mixture to a Silpat-lined sheet pan. The nuts require stirring during the baking process and the nonstick surface of the Silpat makes this step a breeze!

6. Bake nuts for ten minutes and then give them a stir. Occasional stirring helps the candy coating dry evenly on the nuts.

7. Continue baking and stirring every 7 minutes until the coating is dry.

8. Serve warm or cool completely and store in an airtight container for up to 10 days.

Interested in learning how to make other amazing treats at home? Come and see me at The Chopping Block Lincoln Square for our Holiday Confections cooking class on Saturday, December 10th. Hurry, there are only 4 spots left!

In the meantime, download our free Holiday Baking Guide that includes tips and tricks to help you save time, energy and money during this sweets-making season.