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These caramelized nuts are sweet, crunchy, and most importantly, guilt-free. They are made in a few minutes with only 5 ingredients.
Candied nuts are a sweet and crunchy snack that everyone loves. We grew up having tubs of this around the house and we’d often sneak a handful between meals or after dinner for that satisfyingly sweet crunch (much to my mom’s dismay!).
Now, as much as I love the packaged kind, it is loaded with corn syrup, multiple kinds of sugar, and random additives. My candied almonds and pecans are proof that making them at home is easy, so why not make a batch using all kinds of nuts? Oh, and you can also make it without the sugar.
Table of Contents
Recipe highlights
My mom’s classic recipe with a healthier twist. Come the holiday season, we’d make big batches of them for edible gifts. They also make a fabulous addition in a homemade trail mix.
- You can make it sugar-free and low-carb. The sugar-free version of these candied nuts is low-carb and perfect for people on a keto diet.
- Works for the stove and the oven. This recipe will give your perfectly caramelized nuts whether you use the oven method or in a skillet pan.
- You can use any nuts you like. This is a universal recipe that can be used for any nuts of your choice.
- Warm them up. Like my warm nuts recipe, these are fab toasted fresh.
This recipe calls for a handful of ingredients that are pretty much pantry staples. Here is everything you will need:
- Nuts. You can use mixed nuts of your choice. I like using a combination of almonds, cashews, and Brazil nuts.
- Allulose or sugar. If you want to keep this recipe sugar-free, use allulose to caramelize the nuts. It provides crispy results without any weird aftertaste. If you don’t mind sugar, use white or brown sugar instead.
- Cinnamon. This warm and woody spice is a perfect addition to candied nuts. You can skip it if you want to though I highly recommend that you don’t.
- Vanilla extract. Another flavoring agent that provides a richer flavor for the caramelized nuts.
- Sea salt. Helps balance the sweetness of the candied nuts.
which sweetener is best?
For glazed nuts, using a sugar substitute that dissolves like sugar is key. While monk fruit sweetener and erythritol are both good in other recipes, they aren’t great for this recipe. Choose allulose, as it dissolves exactly like what sugar.
How to make candied nuts
Caramelizing nuts on the stove is easier and quicker than doing it in the oven.
Start by placing a heavy-bottomed pan over medium heat. When the pan is hot, add the allulose or sugar along with the cinnamon, sea salt, and water. Mix using a wooden or silicone spatula. Keep stirring until the sweetener melts.
Once melted, add the nuts and mix until they are fully coated in the sweet mixture. Remove the pan from the heat when the sugar starts to crystalize.
Now, let the nuts sit for a couple of minutes and give them a stir to get rid of any large clusters.
Can I bake these?
Yes, you can bake these nuts. But you will need to use egg whites to make the nuts caramelize in the oven whether you are using allulose or sugar. Here’s how to candy nuts in the oven.
- Preheat the oven to 250F degrees.
- Whip an egg white with water and add the nuts. Mix to coat the nuts in the egg white mixture.
- Next, toss the nuts in a mixture of allulose (or sugar), salt, and cinnamon.
- Add the nuts to a baking tray lined with parchment paper and bake for an hour or until they are nicely caramelized. Stir the nuts one 1-2 times while they bake.
- Cinnamon is not the only spice you can use for glazed nuts. You can also use ground nutmeg, cardamon, and pumpkin spice. If you like candied nuts with a spicy kick, add a pinch of cayenne pepper.
- Swap the vanilla extract with maple extract if you enjoy the maple flavor paired with nuts.
- Add a splash of bourbon. The alcohol will cook off leaving behind sweet notes of caramel and vanilla.
- Wait for the nuts to cool before you break them up and store them away.
To store. Place candied nuts in an airtight container for 2 weeks and longer. Keep them in a cool and dry place to prevent the nuts from getting sticky.
To freeze. Caramelized nuts also freeze well. Put them in a freezer bag, push out the excess air, and freeze for up to 2 months.
More simple snack recipes to try
Nuts are super moreish and make a fabulous snack. Here are some other ideas to add to your snack rotation!
Nuts are a source of healthy fats. They are also low in carbs and high in minerals and vitamins. Candied nuts are unhealthy if they are loaded with lots of processed sugar.
Sugar-free or naturally sweetened candied nuts can be a part of a healthy diet. As overeating candied nuts are easy, keep track of how much you eat.
Candied nuts made with sugar remain sticky if you haven’t cooked them long enough. If you are using a sugar-free sweetener, you may need to leave the nuts out to dry for a few hours until they fully harden.
You don’t have to refrigerate candied nuts. But if it’s too hot where you live and the caramelized nuts get sticky when left at room temperature, transfer them to an airtight container or bag and store them in the fridge.
Candied Nuts (Stovetop or Oven)
Ingredients
- 3 cups nuts I used cashews, almonds and Brazil nuts
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup sugar or allulose * see notes
- 1/4 cup water
Instructions
- Heat a large frying pan or deep pot on medium heat. When hot, add the sugar, salt, cinnamon, and water and mix until fully combined. Allow to heat up, stirring occasionally.
- When the sugar (or sweetener) has completely melted, add the nuts and mix until fully incorporated. Watch over the pan and continue stirring often until most of the sugar has been coated and beginning to crystallize.
- Remove pan from the heat and allow to sit for 1-2 minutes. Using a spatula or wooden spoon, stir the nuts once more to avoid overly large clusters and set on a plate or chopping board to cool completely.
Thanks for this recipe, I made them as one of the snacks for our New Years party, they were a tremendous hit. So easy to make and delicious.
taste delicious~ thank you!
sooooo good! really satisfied my sweet craving!! thanks so much for the recipe!
Made these yesterday and they are really good. I used peanuts. They have a grate texture. The only thing I would change next time is to add some more salt or maybe play around with the seasonings in addition to salt & cinnamon. I might try a little bit of pepper or clove or something to give more interest. I have eaten most of the 1st batch so I will be making more soon. Oh, and I love this technique – stovetop is so much easier than the over and water works better than oil.
Thank you, Jessica!
I have made this recipe many times. My family loves it. I usually use coconut sugar. But, I have mixed that with a monk fruit brown sugar substitute with success.
Love it! 😀
Trues with splenda and nope didn’t work. I ended up using swerve powdered sugar drying them in the oven and eating them that way.
I apologize in advance if this was asked & answered in the 119 comments above, but that’s a lot of extra reading to do tonight (this morning) when I shouldn’t even be online looking at recipes….Anyway, I know there are seemingly infinite choices of sweeteners we can use to make this, but which one did you actually use in this (as well as your healthy sugar free candied pecans and almonds) recipes? [I’m guessing monkfruit, based on your link, but is that it?]
Hi! I used monkfruit 🙂
Been following your ig and checking out your site for a while, but this is the first recipe I’ve made. I used pecans and a monk fruit/erythritol blend and it came out great – sweet, crunchy, and delish.I sent them to a diabetic friend as a gift. I just made more and added crushed red pepper and cocoa to this batch. Sweet, rich, and spicy, Delicious in yogurt. Thanks for all your work developing and sharing these recipes. Love your photography too.
That is very sweet of you, thank you!
I have read several recipes for sweetened nuts now and I am going to do this: Use your recipe except add 1/2 Tsp of Chili Powder–which will give it a nice spicy flavor, then use part Splenda Naturals and part erythritol > I will cook the liquid as you suggested, but then I plan on roasting it in the oven at 350 for about 15 minutes, turning and watching. I think the oven will make a more crunchy light nut. Will try just a very small batch this way and if the sweetness is too bitter, I’ll revert to liquified banana, which is very sweet . Stevia is bitter by itself, I use drops (scant) in tea sometimes. The secret to Stevia and erythriotol is to use way less than you would sugar. I am going to use the nuts in a blanched green been and fennel cold salad with goat cheese and lemon vinegrette,
I’d love to hear how this comes out!
Thank you. So easy and soooo yummy.
You are so welcome, Suzanne!
Hi Arman, it damp and cold in the UK at the moment, so I’m going into the kitchen to try this recipe. I’ve been trying Stevia powder and liquid but I find it leaves a slightly bitter taste behind, Xylitol crystals are ok, but like you I prefer coconut sugar, and on occasion unrefined soft brown sugar. Thank you for the recipe. I hope you and the family have an awesome Christmas.
You are so welcome, Linda- Wishing you and your loved ones a safe and happy holiday season 🙂
I’ve made these 3 times now using Truvia and they are fantastic! My kids love them also! Thank you for the recipe.
Hi Dawna! Thanks so much for the feedback- I’m glad the kids give the seal of approval too 🙂
I modified this and tried it out with unrefined cane sugar, flax seeds, sesame seeds and chia seeds… I guess I was going for a thin seed brittle but I didnt get too many sheets but a lot more fine stuff too. Great for over yogurt none the less! Whatever sheets I got I packed it up with a few of the crumbs as a food gift. Totally tasty too!
Oh yum- The idea for it to be like brittle is such a good one- Thanks for the feedback, Danika!
Never heard of Norbu, but must admit I’m intrigued. These look fabulous!
I am looking for a recipe for a vegan scone using spelt flour, baking soda, baking powder, almond milk, coconut oil, salt, maple syrup and lemon juice
LOVE this recipe Arman! I have one similar to it that I haven’t made in awhile and have been thinking about it – I’ll be sharing in my Low Carb Roundup soon!
Thank you so much Adrienne- Such an honour to see you on here, I’m a HUGE fan of your blog and your amazing content! 🙂
You’re too kind, Arman. See you around!
I did a double take with the pregnant comment…lol.
I tend to use honey and sometimes maple sugar for sweeteners, but honestly I’m a moderation gal. I really don’t love artificial stuff and sometimes it gives me a headache. This looks awesome…perfect for snacking! I do love my snacks…
Hahahaha my bad!
Thanks, Michelle- I think Norbu has been quite good with not being artificial unlike those heinous yellow packets!
These look great! Love that they are sugar free too.
Thank you Julia 🙂
These sound really good! I usually use stevia or erythritol.
Thank you! they definitely work with erythritol 🙂
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy
What a great, healthy snack! Thanks for linking up with What’s Cookin’ Wednesday!
Thanks for hosting, Karly 🙂
They sound yummy.
Over from Saturday Sharefest.
Thanks for stopping by, Kate- Appreciate it 🙂
WOW! You are so clever! I really need to make this and stay away from the sugary sweets. I use xylitol for much of my baking. With a diabetic hubby and I have to watch sugar intake (mostly I watch it as it goes IN)…this sounds great! I love that you don’t even bake it. Thanks so much for sharing with us at Weekend Potluck. Score!!!
Thank you for hosting as usual! Ohhhh I’ve started exploring with using xylitol recently- I’m quite the fan! Expect all future recipes to have a sugar free option 🙂
Yay for xylitol!! I made these yesterday.. not using the full amount of sugar..and yes..using xylitol..and less cinnamon. Hubby loves them. They weren’t ‘sticky’ like regular sugar would be but still delish!! Cant wait to see more of your creations!! Rock on Big Man!
Cheers Marsha! I think I need more savoury recipes just to compliment all your sweet ones 😉
You got that right! I definitely need to make more savory dishes…maybe in the new year.
You forgot team no sugar at all, even in honey form. I encountered that team at thanksgiving yesterday. Lord only knows how they feel about bananas.
I love nuts, even more so when you caramelize them.
…….. That poor poor person. Bananas make you fat.
OKAYYYYYY.
Now these. THESE I WANT.
Give me ALL the nuts!
(nuts…balls…you’ve got a theme here…)
You are a dirty dirty birdie.
Please continue.
Oh yes, those nuts look good. I’ve never even considered caramelising anything without white sugar. Great idea. Maybe I should try to get such a sweetened and find out if my body can handle it.
Definitely try it out- test a few different ones and see which you can/can’t handle!
I’m definitely a “real” sugar kinda gal and get mine from either straight raw sugar, or the few you mentioned above like honey or maple syrup. I have boarded the sugar alcohol train too by using xylitol a few times, and thanks to Gigi I’m dabbling with some stevia…but only dabbling because most of it still tastes like a nail polish butt hole. As for artificial sweeteners…I don’t use them, but if they happen to be in something I eat once every blue moon I don’t make it a big deal. Long story short I really like the real deal and need to watch myself because tight pants are so not my thing.
Now that I’ve written you a novel, you must know I think your nuts look delicious.
Which nuts?
do we have norbu here? Ohh i am so looking into it! i love coconut sugar or maple syrup. So great with baking and well… this! Splenda? Well… it’s uh a tummy issue and not really fan. but to each their own
I’ll add that to my ever growing suitcase 😉
PS Word on the street is a huge GF range being released by one of our brand just before Christmas!
I LOVE NUTS!!!!!!!!!!!!!!!! 🙂
So do I!
I’m sort of in the middle too. I like white sugar/brown sugar/honey/maple syrup for baking. I don’t bake with artificial sweeteners and I do try to limit them, but I just need to have a Coke Zero every couple of weeks. I know it won’t kill me!
Coke zero > diet coke.
However- Pepsi max > coke zero > diet coke.
However- Diet Mt.Dew > Diet root beer > Everything else.
However- Arman > Chelsea.
I pitch my tent in the middle camp as well, although I do try to avoid artificial sweeteners for the most part. Even stevia I’m not a huge fan of. Honey and maple syrup, on the other hand? I can legit eat it by the spoonful. Even molasses, which I seem to get a huge craving for around this time of the year. Still waiting for it to hit…
That I am well aware of. I actually remember you nibbling dates in Toronto too. I wonder if that’s considered savoury next to a spoon full of honey now haha!
So I’m pretty sure that I drank like a litre and a half of diet coke over the weekend (not even exaggerating) so I wasn’t planning on drinking any this week…but then you mentioned it and now I’m craving it again. Dammit Arman.
I try to stick to natural sweeteners and stevia most often, but aspartame or sucralose (or sugar) sneaks it’s way in there sometimes. I’m not super worried about it though.
Well. Remember that red bull I told you about? Turns out it’s not sugar free (well, not in Malaysia). It’s 25% reduced sugar. Fail whale.
I use Sunwarrior Protein Powder. I got used to the “dirt” taste after awhile. Lol. I really like baking with coconut sugar too.
LOL! Lauren, I tried mixing it in yogurt once and it went all over my face lol!
I need deez nuts.
You do need deep nuts. NutZ i mean.
These look amazing and so easy! I am not an artificial sweetener fan – i just don’t like the taste at all. I actually prefer unflavored protein powder – i mostly just use it in smoothies and i think it tastes better. I used to use xylitol is baking sometimes, but then i found out it was cat poison, which kind of creeped me out. My go-to sweeteners are honey or brown sugar. I have never actually tried coconut sugar – I need to!
What! Can poison?! I never knew that!
Oh my goodness yes! I’m living in Thailand at the moment and don’t seem to eat a lot of nuts (besides the peanuts in my pad thai of course) but now that the holidays are showing their face I definitely want to change that!
Oh wow! hope things are cooling down for you- I’m actually replying from Malaysia haha! Hi!
I hate sweetners but LUV coconut palm sugar (it’s soo awesome!) These look delish Arman, and the pictures are pretty damn good too 🙂
How epic is coconut palm sugar? I am obsessed with using it as my sweetener of choice!
Cheers mate- coming from you it’s borderline knight worthy.
I love snacking on nuts so these flavoured nuts are definitely a recipe I need to make!
Thanks Thalia! 🙂
OMG I love caramelised nuts. They are selling them at all the Christmas markets around London, so I’m stocking up every time I go by one!
Oh those markets must smell incredible!!!!
Wow, very nice idea of sugar free caramelized nuts.
Thanks, Sadhna! 🙂
I’m a part of the team in the middle…. I use some white sugar in my baking but I’m also a huuuuuge fan of subbing maple syrup/honey when I can. YAY NUTS LOVE NUTS hehehh
stop saying nuts. Nuts.
So excited to try these for the holidays – the vanilla seems like its a great touch! Will probably use coconut sugar. Thanks!
Thanks buddy! the first batch I used coconut sugar and it worked a treat!
Woohoo! So happy to see another carmelized nut recipe with stevia. I’ve played around with it a bit myself and I’ve noticed that stevia works just fine. 🙂 If I had to pick a sweetener team, I’d be Team Honey all the way. Because not only is it one of my favorite sweeteners but it’s also what I call my boyfriend, friends, random kind stranger…etc. Being born a southern American girl makes “honey” pretty much a staple nickname to us around here.
Haha, I love that story- Honey Kaylin.
For some reason after consuming Natvia/ Norbu I get reallllly thirsty- followed my diarrhea and bloating : (! Looks like it’s regular ol sugar for me – usually in tea or gelato. I would like to try this recipe though, probably subbing the natvia for coconut sugar. Have you used molasses, golden syrup or treacle in baking before? A must in anzac biscuits and gingerbread men in my opinion! : D
Definitely try it with coconut sugar- I love the distinct flavour that gives (My first batch was made with it :))
I have several molasses recipes coming up 😀
Liquid sweeteners like honey and maple syrup are my favorites, but coconut sugar rocks for baking. I have yet to experiment more with stevia, but I use that in my plain Greek yogurt sometimes. Never used Norbu before though!
I dare you to swap these with the real Nuts 4 Nuts in NYC and see if people notice.
They will see my sexy face and that will win them.
Please note- this has not been tested.
Arman thIs is the perfect gift idea! My step father is diabetic and I bet he would love these! Thanks for sharing!
Thank you, Sam! That sounds like a great idea!
Staying away from splenda as instant pregnancy is not on my to do list for 2014. Thanks for the tip.
In other news, I recognised your fingers on pinterest the other day. It was weird.
Pinning and stumbling 😀
LOL. I nearly peed myself just then. Did my latte toned complexion give it away huh
I think it is important to try and not get hung up on things like this. At the end of the day, I think there is probably “research” saying everything is bad for you in some way.
I try to stay away from aspartame just because it makes me so bloated.
Cheers, Dannii! Yes, aspartame can have that effect, and so randomly too!
Stevia is the only added sweetener I will ever use!
Nice! you guys have flavoured ones too!
Artificial sweeteners & stevia make me pukey. I just can’t tolerate the flavour/after taste. My go-tos for baking are coconut sugar or maple syrup!
Sometimes I just like to drink maple syrup. It’s a Canadian thing.
LOL. I should invent a maple syrup cocktail in a red starbucks cup and call it the JoGro.
The topic of sweeteners is so controversial, you really can’t please everyone. I love how you addressed it and this line “or how white sugar is made by the devil” had me laughing out loud! Your recipe looks delicious and these really would be great holiday gift!
Thank you Sonali! I need to get ready prepping a batch of these specifically for the occasion!
Caramelized nuts! Yes! This is the perfect recipe for that big bin of mixed nuts that shows up in the grocery stores here in the States during the holidays. It’s like a seriously huge box of nuts, and you just pay by the pound. Sit around the fire and crack ’em open…and then caramelize ’em up! I just used palm sugar for the first time the other day…pretty cool stuff. And now I have leftovers–to make caramelized nuts apparently! 🙂
Dude, coconut palm sugar is my go to sweetener now- it works so well with recipes! I kinda want a camp fire now but may actually melt.
I have a coke zero every now and then when we are out for a restaurant, but prefer to use all “real” sugar sweeteners when cooking– occasionally I’ll throw in liquid stevia into a recipe.. but not often.
We have a similar viewpoint too! I love a coke zero when I’m…falling asleep at 4pm lol!
I do use sweeteners in my life–both in regular stuff as well as in baking. But there are some that I really don’t care for, and that mess with my stomach. There used to be this amazing brown sugar xylitol (I think) blend that I swore by, but I can’t find it anywhere now. Usually in batch (rather than single serving) recipes, I will do my own blend of sweeteners and sugar (so that the right chemical reactions will occur). .
Oh wow, I don’t think Australia has a brown sugar xylitol blend!
Sometimes I forget whose blog I’m reading and take things very literally.
Example: “For some, splenda makes them turn instantly pregnant.”
Enter: panic.
Then Enter “Oh yeah, Arman’s blog…bloating…got it”.
Haha, cheers Laura!
We don’t do a lot of sweets. I don’t use protein powder all that often either but if I do then I guess there might be some artificial sweetner in there. Not sure. I use honey a few times a week. I gotta say, those nuts look awesome. That means a lot coming from someone who lacks a sweet tooth 🙂
I should make a savoury nut mix…or a sweet and savoury nut mix just for you 😉
Oooh yes! Make a sweet & salty mix! Do you think doing this recipe to salted nuts would work? I may try it before you get back to me.?
YES!!! I used salted nuts once and it was amazing!
I try to avoid sweeteners as most of them irritate my tummy! Particularly sugar alcohols. 🙁
On the other hand, normal sugar is fine for me! But I obviously try and avoid it where I can as it just makes me want more sugar. It is ridiculously addictive.
My favourite sweetener is probably mashed banana 😉
Dude, I’ve been guzzling real cola and sprite here and it’s like an addiction!
This is amazing, Arman! I have to try it with the sweetener that I have. It’s erythritol and a very powder. But since it’s melted first anyway I don’t think it will be a problem. I use it rarely in yogurt when I don’t have fruit with it (which is my preferred way of sweetening whenever possible). I haven’t baked with it yet though.
I made caramelised nuts last for Christmas gifts, a sweet and a spicy version. They were a hit! I like homemade gifts, especially when they’re edible too 😉
I’m so glad you tried it out!!!! Homemade edible gifts are the best thing ever! 🙂
Is there a way to do this with stevia?
I’ve only tried it the way written 🙂