Crunchy, sweet, and just a little bit indulgent, Mashuga Nuts are the ultimate snack for when you want something simple yet completely satisfying. The perfect balance of sugar and spice clings to every nut, creating a candy-like coating that has an irresistible crunch.

They remind me of the first time I encountered this addictive treat at a local farmers’ market during the holiday season. The chilly air, the scent of warm caramelized sugar—it was love at first bite. Now, whenever I whip up a batch at home, I’m instantly transported back to that cozy market, except this version is even better because it’s made fresh from my kitchen.

What makes Mashuga Nuts so special is their combination of cinnamon, vanilla, and just a hint of saltiness. Each nut is enveloped in a glossy, caramel-like coating that crackles with every bite, revealing the warm, roasted core inside. Whether you’re snacking on them straight from the jar, sprinkling them on a salad for some extra crunch, or serving them alongside Nutella Rolls or Vegan Cheesecake for a festive spread, they’re always a hit.

This recipe is quick, easy, and totally customizable. Plus, Mashuga Nuts store beautifully, making them a fantastic option for holiday gifting or simply stashing away for snacking emergencies.

Give them a try, and let me know how you put your own spin on this sweet and salty treat!

Mashuga Nuts

Mashuga Nuts are a delightful treat made from mixed nuts coated in a sweet, spiced meringue. Baked to a perfect crunch, these nuts offer a blend of buttery, cinnamon flavors, making them an irresistible snack or gift-worthy indulgence.

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Prep Time 20

Cook Time 40

Total Time 1

Course Snack

Cuisine American

Servings 16 people

Calories 595 kcal

Equipment

Mixing bowls
Baking sheets with sides
Electric mixer

Ingredients

1 cup butter
1 tsp vanilla
2 cups granulated sugar
2 lb mixed nuts, salted
2 tsp cinnamon
4 egg whites

Instructions

Preheat the oven to 275°F.
Beat the egg whites until they become foamy.
Gradually add the sugar while continuing to beat on high speed until the mixture thickens and turns glossy, about 2-3 minutes.
The mixture will not form stiff peaks but will become thicker.
Add in the vanilla and cinnamon, beating until fully incorporated.
Gently fold in the mixed nuts.
Place 1/2 cup of butter on each baking sheet (use a sheet with sides, such as a jelly roll pan or baking stone) and place them in the oven until the butter melts.
Once melted, remove the baking sheets and spread the coated nuts in a single layer, dividing them evenly between the two sheets.
Bake for 20 minutes, then stir.
Continue baking for another 15 minutes, stir again, and repeat this process until the meringue on the nuts turns golden brown and the butter is fully absorbed, which should take about another 30 minutes.