Cook sugar and water until it spins a thread.
Add cinnamon, nuts and vanilla.
Beat until it sugars and nuts break apart.
In a skillet, toast nuts slightly, tossing then so they won't burn.
Remove from skillet.
Melt butter in the same skillet.
Stir in the nuts and the 1/2 cup sugar, stirring occasionally, until sugar melts (about 5-10 mins).
In a large bowl, mix the spices and remaining 3 Tbsp sugar.
Stir in the nuts.
Spread on waxed paper; cool about 20 mins.
Break them apart.
Store in covered containers.
Preheat the oven to 200\u00b0C/fan180\u00b0C/gas 6. In a small bowl, mix the nuts with the egg white.
Mix together the sugar and spices, and then scatter over the nuts. Mix together well and spread out on a baking sheet. Bake for 10 minutes.
Set aside to cool completely, then serve in bowls.
Heat oven to 300 degrees.
Mix sugar, salt and cinnamon. Set aside.
Place nuts in a bowl and pour the egg white over them. Stir until nuts are coated and sticky.
Sprinkle cinnamon-sugar mixture over nuts and stir until nuts are completely coated.
Spread on an ungreased baking sheet.
Bake 30 minutes.
Mix cinnamon into sugar; add cream and mix well.
Cook on medium-low heat, stirring constantly; cook to 240\u00b0.
Remove from heat.
Add vanilla and nuts.
Stir until syrup coats nuts.
Spread on wax paper to cool.
Break into pieces.
Combine the sugar, cinnamon and milk.
Let boil on low heat 5 minutes, stirring occasionally.
Add the nuts and stir just until they are well coated.
Pour onto waxed paper and quickly separate the nuts with two forks.
Store in airtight container.
Great to give as a homemade gift.
Combine egg whites and nuts; stir well.
Combine brown sugar and cinnamon; mix well.
Add sugar and cinnamon mixture to nuts, stirring well until coated.
Spread evenly on greased jelly roll pan or cookie sheet.
Bake at 300\u00b0 for 30 minutes; stir after 15 minutes.
Cool; remove from pan.
Store in airtight container.
Mix egg white and nuts thoroughly.
Combine cinnamon and sugar.
Add to nuts so egg white absorbs it all.
Place mix in round cake dish.
Cook on power 7 for 6 minutes or until crispy, turning dish at one minute intervals.
Cool and break into pieces.
Dissolve yeast in water.
Add cake mix and flour.
Knead; let rise until double.
Roll 1/4-inch thick.
Spread with butter, cinnamon, nuts and sugar.
Roll and cut into 3 dozen rolls.
Bake at 350\u00b0 for 15 to 20 minutes.
eat and stir in nuts, syrup, and cinnamon.
Let stand five
Combine sugar, cinnamon, water and salt in saucepan.
Bring to a boil and stir occasionally.
Boil 2 minutes.
Add nuts and vanilla.
Stir until mixture becomes candied.
Separate and pour onto waxed paper.
Boil sugar, water, cream of tartar and cinnamon to firm ball stage
Boil sugar, cinnamon and water to 240\u00b0 with candy thermometer. When temperature is met, add vanilla and nutmeats.
Stir until nuts are well coated. Turn out on waxed paper and separate.
Cool.
Dissolve yeast in warm water.
Add cake mix, water and flour; stir and knead.
Let rise until double in size.
Roll dough out on floured board into 1/4-inch thick rectangle.
Top with brown sugar, cinnamon, nuts and raisins.
Roll up, beginning at wide side.
Seal well by pinching edge of dough into roll.
Cut into slices about 1 to 1 1/2-inches thick and place on buttered baking dish.
Let rise in warm place for about 1 hour.
Bake at 350\u00b0 for approximately 15 minutes.
In a measuring cup or microwave safe mug, mix egg, milk, syrup, applesauce and oil and combine thoroughly.
In a separate bowl, mix pancake mix, cinnamon, nuts, raisins, protein powder and salt.
Tip dry ingredients into wet ingredients and stir till combined.
Microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.
I topped it with Land O Lakes Sugar Free Whipped Cream, a drizzle of Smuckers Sugar Free Caramel Sauce and some chopped nuts.
Let frozen bread dough thaw and rise until double.
Punch down dough and pat loaves together.
Roll out dough to 16 x 10-inch rectangle.
Dough should be 1/2 to 3/4-inch thick.
Spread top of dough with all but 2 tablespoons of melted butter.
Sprinkle sugars, cinnamon, nuts and raisins evenly over dough.
With back of spoon, gently pat sugars into dough.
With long side of dough, roll up jelly-roll fashion, pulling dough towards you as you roll up. Cut into 9 even slices.
Rolls will be large.
In a large mixing bowl, cream margarine and 2 cups sugar until fluffy.
Add vanilla.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, soda and salt.
Add alternately with sour cream, beating just enough after each addition to keep batter smooth.
Spoon 1/3 of batter into a greased 10-inch pan.
Combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 over batter in pan.
Repeat 2 more times.
Bake at 350\u00b0 for 70 minutes or until done.
nch tube pan.
Combine cinnamon, nuts and remaining sugar. Sprinkle 1
Mix water and yeast until dissolved.
Add cake mix and flour. Mix well.
Knead 3 to 5 minutes.
Put in greased bowl and let rise until double in bulk.
Roll out dough about 1/2-inch thick. Spread 1/4 cup oleo on top.
Sprinkle with 1 cup brown sugar.
Add 2 teaspoons cinnamon, nuts or raisins may also be spread on top. Roll jelly roll style and cut 1-inch thick.
Put in pan and bake 20 minutes at 350\u00b0.
nch tube pan.
Combine cinnamon, nuts and remaining sugar.
Sprinkle