This easy mashuga nuts recipe sees crunchy, salted mixed nuts coated in a crispy cinnamon meringue. They’re SO good and they make a great gift for friends and neighbors (if you can resist eating the whole batch!).
These copycat mashuga nuts are even better than the original spiced candied nuts from a can. Also, try my homemade puppy chow, almond roca, and classic peanut brittle recipes.
I’ll admit, I wasn’t familiar with mashuga nuts the first time a friend made them for me. Mashuga nuts are spiced candied nuts wrapped in a light and crunchy cinnamon meringue. They’re named after the Yiddish word “mashugana,” meaning “crazy”. As in, these nuts are so good, you’ll go crazy for more! At least, that’s my reasoning. You’ll find canned versions and homemade versions, this one being the best, obviously.
What Makes Mashuga Nuts So Good
- Sweet, crunchy, and delicious. Serve these candied nuts right out of the oven or at room temperature, if you can wait that long. They’re a seriously addictive snack.
- Perfect for gifting. If you can wait even longer, mashuga nuts make a wonderful gift to pack up and give to friends (or yourself!) during the festive season.
- Easy, no-fuss method. Don’t let words like “meringue” and “candied” deter you; mashuga nuts are SUPER easy to make. You don’t even need a candy thermometer for this one.
Choosing Your Nuts
I like to use a tub of mixed nuts for a variety of flavors and textures. However, all types of nuts work well here. Classic cashews, almonds, pecans, walnuts, Brazil nuts, macadamias, and peanuts are all good options. I use salted nuts, but you can use unsalted if you prefer and adjust the flavor to taste.
Other Ingredients You’ll Need
The secret to crunchy mashuga nuts is the egg white. It’s also what sets them apart from classic candied nuts. Combined with simple seasonings and sugar for sweetness, that’s really all there is to it. Scroll to the recipe card for the printable recipe with the full amounts and detailed instructions.
- Sugar – Granulated sugar is the best choice when making meringue.
- Egg Whites – Pro tip #1: It’s easiest to separate the egg whites from the yolks when the eggs are cold from the fridge. Pro tip #2: Save your leftover egg yolks to make homemade egg noodles for dinner!
- Vanilla and Cinnamon – To give these candied nuts their signature flavor.
- Butter – Salted or unsalted.
How to Make Mashuga Nuts
If your oven isn’t large enough to fit two baking sheets at once, you can halve the recipe. Follow these steps:
- Make the meringue. While the oven preheats to 275ºF, whip the egg whites until they’re foamy. Slowly add the sugar, beating on high until the mixture is thick and glossy. You don’t want to whip the meringue into stiff peaks; just enough so that they thicken.
- Add the nuts and spices. Next, mix in the vanilla and cinnamon. Then, fold in your mixed nuts.
- Prepare the baking sheets. Add ½ cup of butter to two rimmed baking sheets, and place the pans in the oven so the butter melts.
- Spread out the nuts. Divide the coated nuts equally between the baking sheets. Spread the nuts in an even layer.
- Bake. Bake at 275ºF for 20 minutes, stir, bake for another 15 minutes, and stir again. Repeat, stirring every 15-20 minutes, until the meringue coating browns and all the butter absorbs. Afterward, cool the nuts completely before you serve or store them.
Mashuga Flavors to Try
- Extra spice. You can adapt the flavors with more spices, like nutmeg, ginger, or pumpkin pie spice.
- Chocolate-covered mashuga nuts. Drizzle the baked and cooled mashuga nuts with melted chocolate.
- Maple cinnamon. Substitute the sugar with maple syrup to make maple cinnamon mashuga nuts. Perfect for fall! You could also use honey.
- Citrus zest. Add fresh lemon zest or orange zest to the meringue, or swap vanilla extract with lemon extract for a zesty twist.
- Coffee flavored. Add espresso powder to the mixture instead of or in addition to the cinnamon.
Gifting and Serving Suggestions
- Give them as gifts. Divide up mashuga nuts and give them as homemade gifts during the holidays. I like to add them to mason jars or cello bags and seal them with ribbons, like my reindeer food.
- Holiday munchies. Mashuga nuts make a wonderful addition to charcuterie boards and cocktail snack tables.
- Use mashuga nuts in baking recipes. Chop and fold them into a carrot cake batter or add the crushed nuts to baked goods like banana bread, muffins, and cookie dough.
- As a tasty topping. They make a great topping for ice cream, yogurt, pancakes, and more.
- Everyday snacking. Serve mashuga nuts with coffee or tea, or enjoy them as a movie night snack.
How to Store Mashuga Nuts
- Keep the nuts at room temperature. Store your homemade mashuga nuts in a sealed jar or airtight container. They’ll stay fresh for up to 2 weeks in the pantry.
- Can I freeze these? Yes. For longer-term storage, seal the candied nuts inside a freezer bag and freeze them for up to 2 months. Thaw at room temperature before serving.
More Sweet Snack Recipes
Mashuga Nuts
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Nuts
- Method: Oven
- Cuisine: Snack
Description
Mashuga nuts are spiced, candied mixed nuts coated in a crispy cinnamon meringue. They’re addictively crunchy, sweet, salty, and delicious. These nuts make a wonderful gift during the holidays, too!
Ingredients
- 2 pound mixed nuts, salted
- 2 cups granulated sugar
- 4 egg whites
- 1 teaspoon vanilla
- 1 cup butter
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 275°F.
- In the bowl of your stand mixer fitted with the whisk attachment beat the egg whites until foamy. You can also use your hand mixer for this step.
- Gradually add the sugar and continue to beat on high until the whites are thick and shiny. (approx 2-3 minutes) The whites will not have stiff peaks; they will just be thicker.
- Mix in the vanilla and cinnamon. Beating until combined.
- Fold in the nuts.
- To each baking sheet (use a jelly roll pan, baking stone, or a sheet with rimmed edges), add 1/2 cup butter. Place the pans into the oven until the butter is melted.
- Remove the baking sheets from the oven. Spread the coated nuts in a single layer on the baking sheets, dividing the mixture equally between the 2 sheets.
- Bake the nuts for 20 minutes, then stir. Bake for another 15 minutes and stir again. Repeat until the meringue on the nuts is brown and the butter is absorbed. This should take another 1/2 hour or so.
- Allow the nuts to cool before serving.
Notes
- Store airtight for up to 2 weeks. They’re perfect to divide up into bags and give as gifts!
LOL, I googled Mashuga Nuts because somewhere along the line I started referring to my youngest child that way and thought I actually might need to find out what it meant! I think I like it even better now that I know!
Awesome! I've purchased mashuganuts from gourmet stores, but would much rather make my own. Your recipe sounds spot-on!
I would have loved to have been a fly on the wall when you and your friend were spending the day baking. Got a good laugh over your bit about Good Will Hunting and "wicked cool" as well.
You're a real mensch!
Jenn
I have some nut lovers in my family who would love some crazy nuts! Ahh this is a cool recipe!!
YUM! I love your site–you have awesome talent 🙂
Funny post. Whatever you call them, these nuts look crazy delicious!
kuh-ZOON-hite!!! and please pass the nuts . . .
i only know a few yiddish terms and phrases (mashugana being one of them), and you'd better believe i use them as often as possible. this is a brilliant name for some tasty nuts, even if those calories are applied directly to my tukhus. 🙂
they look very addictive:) thank you for sharing this with us.
I'm so glad this recipe worked out for you!
@ anonymous: it is a teaspoon of vanilla. I'm going to fix that in my post, too.
And, there is a chocolate version of this that I have been meaning to get around to making . . .
These look fabulous! I know my husband will LOVE them!