Alright guys, these candied nuts are an absolute must on your Thanksgiving appetizer or snack menu! Today, they even got the non-paleo stamp of approval! So simple and so delicious! This recipe was inspired by Paleomg’s recipe for her Thanksgiving Cinnamon Candied Pecans. Give those a try too!

Prep time –
Cook time –
Total time –
    • 3 cups roasted non-salted cashews
    • ¼ cup coconut sugar
    • 1 scoop pumpkin spice Isagenix protein
    • 1 tsp cinnamon
    • 1 tsp pumpkin pie spice
    • 1 tsp water
    • ½ tsp vanilla
    • 1 tbsp maple syrup
    • 1 egg white
    1. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
    2. In a small bowl, mix together coconut sugar, protein, cinnamon, and pumpkin pie spice. Set 2 tbsp aside for later.
    3. In a large bowl, whisk together water, vanilla, maple syrup, and egg white until the egg white gets frothy.
    4. Toss the cashews in the liquid mixture until well coated.
    5. Sprinkle protein mixture over nuts and toss until well covered.
    6. Bake for 45 minutes tossing every 15 minutes.
    7. Remove from oven and sprinkle with the remaining protein mixture. Let cool and store in an airtight container.

Source: ~ By Brooke Weiss ~ Image:

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