Don’t you just love the smell of the candied nuts at the mall or a fair? You can do it at home with these easy to follow step by step photo instructions.
Editor’s note: This recipe was originally published December 1, 2012. It has been updated with re-edited text and photos. The instructions have been clarified but not materially changed.
I always have a hard time resisting candied nuts. Plus, they make the perfect “hostess gift” for that holiday party.
And nobody will believe you did it yourself at home. What could be better? Plus it’s an easy cook. A 2/10 (maybe a 1/10) skill level. It’s time to impress your friends with your cooking ability.
I started by looking at crock pot recipes since they are always easy… right. Nope, they were more work. You had to go back to the pot frequent to stir for hours.
There were stovetop methods, but they are full of “cooking stuff” that increased the skill (read more likely that I would mess up) and more importantly, the work level was higher.
The oven recipes are the obvious choice. I have no specific “inspiration” recipe here since there were many that were close to what I do.
My Rating
Worthy of holiday giving.
This recipe is part of Christmas Candy Recipes. Check out other easy candy recipes.
Pro Tips: Notes on Candied Nuts
The Nuts
Be sure to use raw nuts not roasted. I used almonds but pecans or walnuts all should be fine, and I put that option in the recipe.
The Coating
There are several variations suggested out there. Some use all or half brown sugar for the white sugar.
Some increase the sugar; some decrease it. Some are using Splenda as part of the sugar (low carb/diabetics).
Some double the cinnamon or added a little cumin for that “sugar and spice” taste.
A few increase cooking time to make the nuts crisper. But I think this latter group has oven temperature issues.
Check Out Other Christmas Candy Recipes
Preheat oven to 250. Prep a large baking pan with a large sheet of parchment paper that overhangs all edges of the pan.
Mix 3/4 cup sugar (white or a combination white and brown) with 1 teaspoon cinnamon and 1/2 teaspoon salt. Mix well.
One egg white in a mixing bowl, add 1 teaspoon vanilla and 1 tablespoon water. Whip with a whisk until foamy. About 1 minute.
Add one pound of raw nuts and mix until nuts are coated. I used almonds, but pecans or walnuts would be great also. How about a mixture?
Add the sugar mixture to the nuts and mix to coat.
Pour the nuts onto the parchment paper covered pan and spread into a single layer.
Place in the 250-degree oven. About every 15 minutes flip and stir the nuts and then flatten into a single layer again. Total cooking time 1 hour.
Remove from oven and allow the nuts to cool on the parchment paper.
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Homemade Candied Nuts
Ingredients
- 1 pound raw nuts - (almonds, pecans or walnuts)
- 1 egg white
- 1 teaspoon vanilla
- 1 tablespoon water
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat oven to 250. Prep a large baking pan with a large sheet of parchment paper that overhangs all edges of the pan.
- Mix 3/4 cup sugar (white or a combination white and brown) with 1 teaspoon cinnamon and 1/2 teaspoon salt. Mix well.
- One egg white in a mixing bowl, add 1 teaspoon vanilla and 1 tablespoon water. Whip with a whisk until foamy. About 1 minute.4
- Add one pound of raw nuts and mix until nuts are coated. I used almonds, but pecans or walnuts would be great also.
- Add the sugar mixture to the nuts and mix to coat.
- Pour the nuts onto the parchment paper covered pan and spread into a single layer.
- Place in the 250-degree oven. About every 15 minutes flip and stir the nuts and then flatten into a single layer again. Total cooking time 1 hour. Remove from oven and allow the nuts to cool on the parchment paper.
- Remove from oven and allow the nuts to cool on the parchment paper.
Recipe Notes
- Be sure to use raw nuts.
- Use nuts of your choice.
- Use the egg white only.
- Do not do this without parchment paper.
Check Out Other Great Recipes
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published December 1, 2012
Arlene
I have a similar recipe. Adding just 1/8 tsp. of cayenne pepper. It gives it a great extra flavor.
Michelle
My first try. Turned out perfect. I used 3 diff nuts combined. Nice light taste. I prefer a bit more sugar and salt but thats my taste. I will use this recipie for gifts.
rndreao
Everyone, the author and commenters, are using “degrees” for the oven temperature but do not mention C or F. Given that the temperature is only 200, it really could be either. What is it?
Dan Mikesell AKA DrDan
Hi rndreao,
Welcome to the blog.
Sorry for any confusion. All Temperatures used on this site are Fahrenheit. Conversion is provided in the chart on the FAQ page https://www.101cookingfortwo.com/abbreviations-salts-and-oven-temperature/#oven.
Dan
Lisa Whitman
Easy and delicious!
Nyky
I used roasted, salted mixed nuts. Worked perfectly but I had oven at 325 & cooked for 20 mintes stirring at 10. Stirred 10 mins after cooling also
DrDan
Hi Nyky,
Welcome to the blog.
This is one of those “there are many ways” to do it recipes. But they are always great.
Thanks for the note and Happy Holidays
Dan
Lara
This past weekend, I ordered a restaurant salad that contained (among other ingredients) candied walnuts. Delicious! Now I can make this recipe and recreate the salad at home. Baby spinach, candied walnuts, bleu cheese crumbles, grilled chicken, strawberries, and a citrus vinaigrette. Yum!
Denise
Hi, these sound delish!! I live in a very humid climate, air conditioned of course. Still, I’m afraid these might get gooey from repeatedly opening the storage container..thoughts?
DrDan
Hi Denise,
They are delicious and the whole house smells like the county fair.
There is no really good answer. Refrigerators are moist so not good there.
I would say a smaller air tight container. Smaller is important to decrease the air in the container. And when they start to pick up the moisture too much, back into an oven on parchment paper at about 200 degrees with convection for a few minutes. When they appear to be shiny and the cover melting again, then out of the oven to cool.
I have never done that, they just don’t last that long in my house.
Dan
Dea Varner
Making these right now… for Christmas Eve/Christmas… if they make it that far… I have no doubt they will be amazing……. I added just a pinch of chili powder to give it a wee bit of kick…
Nushka
Thank you! I made the recipe with a mix of nuts for New Year’s celebration and they were delicious.
Heidi Menocal
I just made these. It was easy and they are delicious. I doubled the recipe and used almonds, pecans and cashews. I think next time I will use less sugar.
Chris
Time to smoke some nuts!