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this image shows golden brown Mashuga nuts in a baking tray

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 minutes
Cook Time 40 minutes
Total Time 1 hour
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.
    This image shows egg whites being whisked in a bowl, forming light, foamy bubbles as they start to take shape.
  • 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.
    This image shows a spatula gently folding mixed nuts into the beaten egg whites, ensuring they are evenly coated.
  • 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.
    this image shows cubes of butter being melted on a baking tray
  • Once melted, remove the baking sheets and spread the coated nuts in a single layer, dividing them evenly between the two sheets.
    This image shows the egg-white-coated nuts spread in a single layer on two baking sheets, ready for the oven.
  • 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.

Notes

  • Ensure the nuts are evenly coated with the meringue mixture for consistent baking.