Nancy Benard

(708) 927-1014

850 Brookforest Avenue, Shorewood, IL 60404

Candied Cinnamon Cashews (or “Mall Nuts”!)

If you are wondering what I mean by “mall nuts,” I think we’ve all had the experience of walking around a big mall and smelling the scent of freshly roasted cinnamon sugar nuts wafting down the hallways and you float in the air like a cartoon character following the aroma of something delicious towards the source. Sometimes they even hand out warm samples to those passing by if you’re lucky. THAT’S what I mean by “mall nuts.” I like having nuts for a snack at home and it’s actually incredibly easy to replicate that warm, sweet, candied goodness that they peddle at the mall right in your own oven!

You can also switch the type of nut to whatever kind you like (if you aren’t a fan of cashews), so sub them out for pecans, walnuts, or almonds if you’re in the mood. I’ve also thought a little vanilla extract added to the egg white would be a nice addition, but I haven’t tried that yet. I love when people happen to be over when I’m making these because there’s a point in the baking process that the smell starts to waft through the house and it’s juuuuust delicious to be around. I definitely suggest using parchment paper for your nuts, or you can use one of these reuseable mats as well.

These would also make a great gift delivered in a cute tin for holidays or special occasions and you can also go for these if you’d rather skip the making step and get right to the eating (or if you haven’t had these, holy cow, they are amazing!). Hope the smell of these floats through your house soon! xo. Laura



Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 cups
Author Laura Gummerman


  • 1 egg white (beaten until frothy)
  • 2 cups raw cashews
  • 1/4 cup brown sugar
  • 2 tablespoons white sugar
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt


  • Preheat over to 300° and prepare a cookie sheet with parchment paper.
  • First, you’ll want to beat your egg white until frothy (takes one or two minutes). Pour enough egg white over your cashews until they are fully coated (you may not need the whole thing) and stir.
  • Add your brown and white sugar, cinnamon, and salt to a bowl, and stir to combine. Pour the sugar mixture over your nuts and stir until coated.
  • Spread the nuts out onto the baking sheet (try to get them in a single layer and not stacked on each other) and bake for 25-30 minutes (stir halfway through). They may look a little wet still when you take them out, but they will crisp up as they cool. Let them sit for at least 30 minutes before eating.
  • Break up nut clusters and store leftovers in an airtight container.
Credits // Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.

Author / Contributor: Laura Gummerman

Nancy Benard Homes

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(708) 927-1014


850 Brookforest Avenue, Shorewood, IL 60404