Hot cinnamon nuts

Carolina Kitchen: Hot cinnamon nuts
Carolina Kitchen: Hot cinnamon nuts (Photo credit: WLOS Staff)


  • 2C sugar
  • 1C heavy whipping cream
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cayenne pepper
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 4-6C nuts (mixture of walnuts, pecans, almonds, peanuts, etc)
  • Equipment
  • 8 qt. stock pot
  • wooden utensils
  • candy thermometer
  • parchment-lined sheet pan


  1. In stock pot over medium high heat, combine the sugar, whipping cream, cinnamon, cayenne pepper and salt. Bring to a low boil and continue to simmer until the mixture reaches a temperature between 234 - 240 (known as the “soft-ball stage) on the candy thermometer.
  2. Remove from the heat and carefully stir in the vanilla, followed by the nuts. Fold and stir until all the nuts are lightly coated.
  3. Turn the mixture out onto the parchment-lined sheet pan, quickly separating the larger individual nut pieces with a fork or wooden utensil. Smaller pieces may be lumped together to form candy pieces.
  4. Allow to cool before eating and storing in air-tight jar. If any large pieces remain together, break apart by hand.