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Weight Watcher Friendly Cinnamon Roasted Cashews Recipe

5 Points per serving

Cinnamon Roasted Cashews
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Cinnamon Roasted Cashews

These Cinnamon Roasted Cashews are so easy to make that your kids can make them!

Cinnamon Roasted Cashews Recipe

cinnabon cashews copy cat recipe

Cinnabon has always been one of my weaknesses. As I type this, I want to head to the mall and just eat everything from their little stand. Because I can't afford to eat that many calories (in more way than one $$), I'm making my own… at home! These roasted cashews cost way less and taste just as good!

My inspiration came from a Toasted Almond recipe – but I wanted to change it up some

You can use brown sugar or regular sugar when roasting cashews, BUT REMEMBER this increases the points. Also, you can try other flavors or even try this recipe with almonds, peanuts, etc.

Ingredients

1 egg white
1 teaspoon cold water
1 cup whole or halved cashews
1/2 cup Splenda or Stevia
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Directions

Preheat oven to 250 degrees F. Spray baking sheet with cooking oil.

Cinnamon Roasted Cashews

Lightly beat the egg white with water until frothy. Add cashews, then stir until well coated. Mix together the sugar, salt, and cinnamon, and sprinkle over the coated cashews.

Cinnamon Roasted Cashews

Toss to coat, and spread evenly on the prepared pan.

Bake for about 45 minutes, stirring every 15 minutes, until golden. Allow cashews to cool, then store nuts in a ziploc bag or other airtight container.

Cinnamon Roasted Cashews

I think these are great for a lower calorie, higher protein dessert! What do you think?

 

Cinnamon Roasted Cashews

These cashews are a healthy and delicious snack and super easy to make!

  • 1 Egg White
  • 1 Tsp. Cold Water
  • 1 C. Whole or Halved Cashews (salted)
  • 1/2 C. White Sugar
  • 1/4 Tsp. Salt
  • 1/2 Tsp. Ground Cinnamon

Preheat oven to 250 degrees F. Spray baking sheet with cooking oil.

Lightly beat the egg white with water until frothy.

Add cashews, then stir until well coated.

Mix together the sugar, salt, and cinnamon, and sprinkle over the coated cashews.

Toss to coat, and spread evenly on the prepared pan.

Bake for about 45 minutes, stirring every 15 minutes, until golden.

Allow cashews to cool, then store nuts in a Ziploc bag or other airtight container.

Enjoy!

Serves 5; 5 Smartpoints per serving

 

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Laurie Bennett

Laurie Bennett

Site Owner
I share delicious, Weight Watchers - Friendly recipes and chat regularly about online business & blogging!!

15 Comments

  1. Accidentally bought two containers of cashews last week and had no idea what to do with all them. I’m so making this! Thanks!

  2. I would never have thought that eggs would be on these! I’m glad my son no longer has an allergy to eggs! :0) yum, can’t wait to make these!! Thanks for sharing!

  3. Thanks for the recipe. I am planning to do both cashews and almonds for gifts this Christmas. I do think I will need to make extra though ( to keep in reserve since they won’t last long). Appreciate all you do!

    1. I haven’t stored them yet but I wouldn’t store them longer than a week. And yes I’d keep them in the fridge.

  4. i bought some in melbourne-1pack. they were so good i bought 4more, +some to bring home to tasmania. i’m on my last bag, and was imploring my daughter to see if she could get me some, and i had the thought of looking for a recipe.
    then i found your site. thank you so much. haven’t done them yet, but if they only taste half as good, i’ll kiss your little cotton socks..

  5. Hello and thanks for the yumminess you’ve posted.
    This sounds like a great recipe for a Christmas time snack…you know, the kind that you eat while you wait for the food:) I am looking forward to trying this out…3 months to go!

    Oh by the way, I found your site from Sitsgirls.

  6. Just made these so good!! But used less than half the sugar. It tastes amazing just like that no need for all the excess.

    1. These were so great! I will make them over and over. I will try with less sugar and more cinnamon, although, these were perfect.

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