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 made the baked version with pistachios, hazelnuts and pecans. I was afraid it wouldn’t work at first because there’s a lot of fluid when you mix the nuts with the egg whites. But it solidifies and melts and thickens over the hour. They came out so delicious and it was so easy!
Hi!
I subbed Stevia for the sugar (Type 1 diabetes), but it was a little bitter. That was the only difference in the recipe. What should I do next time to avoid that? I added a little monk fruit to the finished product and that helped a little.
Thanks!
Hi Anita- I’m not surprised it didn’t work, stevia tends to crystalize and leave an odd texture. You can try allulose.
Best candied nuts recipe. Everyone loved them at Thanksgiving!
Thanks for this. I’ve been experimenting with trail mixes.
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.
So easy and quick to make. Absolutely delicious. It’s a keeper! Thanks for the recipe.
taste delicious~ thank you!
sooooo good! really satisfied my sweet craving!! thanks so much for the recipe!
I used a half cup of granulated Lakanto but it was still too sweet for me. I will try a quarter cup next time around or Lakanto maple syrup instead of sweetener since I like lightly sweetened nuts instead of nuts with sugar crystals. But overall it was good 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!