Candied Nuts
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My easy candied nuts recipe turns mixed nuts into a sweet, crunchy, moreish snack. They’re addictive and made with 5 wholesome ingredients!
I like to keep a jar of homemade shelf-stable treats around for my family, and these candied nuts are one of those things that literally disappear faster than I can make them (I blame my partner and sister). I actually started making them because the store-bought ones were overpriced and full of corn syrup. They also only seem to be available during the holiday season!
It did take some recipe testing to nail the crunchy, sweet texture, and in the process, I found that the stovetop method yielded slightly better results than oven-baking! The hot skillet keeps the edges crisp, golden, and caramelized with just the right hint of spice. Saying that, the difference is barely noticeable, so I’ve included both methods for you today. Just be warned- I’d make a triple batch at a time because no one can keep their hands out of the jar.
Table of Contents
Recipe highlights
- Make them diet-friendly. Swap the sugar for a sweetener, and bam! You have low-carb, sugar-free caramelized nuts.
- Fun to customize. Use whatever nuts you want, and add different spices to change every batch’s flavor.
Key Ingredients
Here are some notes on the main ingredients used in glazed nuts. The full list with measurements i in the recipe card below.
- Nuts. I chose a combination of almonds, cashews, pecans, and peanuts, but you can use any mixed nuts you prefer. Just note that if you use small nuts (like pistachios), you’ll want to check on them often so they don’t burn.
- Sugar. I tested all kinds of sugar, and found that white table sugar yielded the crispiest nuts, whereas brown sugar kept them a little softer. Honestly, I’d use whichever you prefer: my partner and I like the former, but my mom prefers the latter because it’s less intense on her teeth.
- Spices. I keep things simple, with a touch of cinnamon and a bit of sea salt to balance the sweetness.
How to make candied nuts
This is how I make this recipe in the skillet:
Step 1- Make the syrup. Heat a large pot over medium heat. Once hot, add all of the ingredients (except the nuts) and mix to combine. Bring to a simmer, stirring occasionally.
Step 2- Add the nuts. Once the sugar has dissolved, add the nuts and mix to combine. Continue stirring frequently until the nuts are fully coated and the sugar begins to crystallize.
Step 3- Cool. Remove the pan from the heat and allow it to sit for 1-2 minutes. Using a wooden spoon, stir the nuts to break up large clusters. Transfer them to a plate to cool completely.
How I oven-bake candied nuts
When testing this in the oven, I found they didn’t crisp as well as in the skillet, so I suggest adding egg whites to the coating. Here is how:
Preheat the oven to 250°F. In a large bowl, whip two egg whites with water, then add the nuts and toss to coat. Then toss the nuts in the cinnamon-sugar mixture. Transfer them to a baking sheet lined with parchment paper and bake for an hour (stirring every 20 minutes) or until crisp and caramelized.
Candied nut variations
- Make them sugar-free. Use a sugar-free sweetener. I prefer allulose as it crystallizes the most like real sugar.
- Use different spices. Don’t stop at cinnamon! Try nutmeg, cardamom, pumpkin spice, or even a pinch of cayenne pepper for some heat.
- Add a splash of bourbon. The alcohol will cook off, leaving behind sweet notes of caramel and vanilla.
Ways to use candied cinnamon sugar nuts
There is no end to what you can do with glazed nuts. Here are some ideas:
- Portion them in cute jars to give as holiday gifts.
- Break them up and place on a spinach salad with warm bacon dressing.
- Sprinkled on almond milk ice cream or healthy pumpkin pie for extra crunch.
Frequently asked questions
Glazed nuts made with sugar remain sticky if they haven’t been cooked long enough. My rule of thumb is to keep cooking until the sugar mixture thickens and clings to the nuts instead of pooling in the pan. Once they start to look slightly sandy (I know that sounds a little strange) and are somewhat amber-colored, they’re done. They will crisp up beautifully as they cool.
The number one reason sugar burns is due to not stirring enough. I know some recipes say it’s due to high heat, but that would caramelize the nuts quicker. It’s the stirring that prevents the sugar from burning, so please don’t skip this step!
I love to make candied nuts for edible gifts. Once they’ve cooled, transfer them into jars (I like 12-ounce jars) and seal immediately. The nuts will keep well for up to 2 months
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Candied Nuts
Ingredients
- 3 cups nuts I used cashews, pecans, almonds and peanuts
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/4 cup water
Instructions
- Heat a large frying pan or deep pot on medium heat. When hot, add the sugar, salt, cinnamon, vanilla, and water and mix until fully combined. Allow to heat up, stirring occasionally.
- When the sugar 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 is 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.
Notes
- Clusters: For more cluster-sized portions, allow them to sit for 10 minutes.
- TO STORE: Caramelized nuts can be stored in an airtight container at room temperature for up to two weeks or in the refrigerator for up to one month.
- TO FREEZE: Freeze them in a freezer-safe container for up to two months.
- TO OVEN-BAKE: Preheat the oven to 250F/120C degrees. In a large bowl, whip 2-3 egg whites with water, then add the nuts and toss to coat. Then, toss the nuts in the cinnamon sugar mixture. Transfer them to a baking sheet lined with parchment paper and bake for an hour (stirring every 20 minutes) or until crisp and caramelized.
Nutrition
More holiday sweets
Originally updated February 2023
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.