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
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!