Candied Nuts
Ingredients:
- 240 g (2 cups) mixed nuts
- 100 g (1/2 cup) granulated sugar
- 2.5 g (1 tsp) ground cinnamon
- 1.5 g (1/4 tsp) salt
- 60 ml (1/4 cup) water
- 4 ml (1 tsp) vanilla extract
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Keep stirring constantly once the nuts go into the pan — this method moves fast in the final couple of minutes and can go from perfectly coated to burnt very quickly if left unattended.
Instructions:
- Combine in the pan: In a nonstick skillet, combine the 100 g (1/2 cup) granulated sugar, 60 ml (1/4 cup) water, 2.5 g (1 tsp) ground cinnamon, and 1.5 g (1/4 tsp) salt. Add the 240 g (2 cups) mixed nuts and stir to coat.
- Cook: Cook over medium heat, stirring constantly, for 8-10 minutes. The mixture will look wet and foamy at first, then the water will evaporate and the sugar will crystallize into a sandy, crackly coating on the nuts.
- Add vanilla: Once the sugar has fully crystallized and coats the nuts (not melted or caramelized, just a dry, crunchy coating), remove from heat and stir in the 4 ml (1 tsp) vanilla extract.
- Cool: Spread the nuts in a single layer on a parchment-lined baking sheet to cool and harden completely, about 15 minutes. Break apart any clumps once cooled.
- Store: Transfer to an airtight container.
Common Mistakes: Walking away while stirring — the sugar can burn in the final 1-2 minutes if left unattended; stay at the stove the whole time. Not spreading the nuts out to cool — clumped nuts stay soft and sticky instead of developing that signature crunchy coating.
Notes: The mixture goes through stages as it cooks: wet and sandy, then glossy and foamy, then finally dry and crystallized. That dry, sandy final stage is when they're done.
Tips: Use a nonstick pan to prevent sticking and make cleanup much easier.
Storage: Store in an airtight container at room temperature for up to 2 weeks.
Swaps: Any single nut or mix works — pecans, walnuts, almonds, cashews, or even pumpkin seeds. Swap the cinnamon for pumpkin pie spice, or add a pinch of cayenne for a spicy-sweet version.
Sugar and water — create a simple syrup that crystallizes around the nuts as it cooks, giving them their signature crunchy coating.
Cinnamon — the classic warm spice for candied nuts, though it's easy to swap for other spices.
A pinch of salt — balances the sweetness and makes the flavors pop.
Candied Nuts
Ingredients:
- 240 g (2 cups) mixed nuts
- 100 g (1/2 cup) granulated sugar
- 2.5 g (1 tsp) ground cinnamon
- 1.5 g (1/4 tsp) salt
- 60 ml (1/4 cup) water
- 4 ml (1 tsp) vanilla extract
Equipments:
Features:
Why These Ingredients:
Sugar and water — create a simple syrup that crystallizes around the nuts as it cooks, giving them their signature crunchy coating.
Cinnamon — the classic warm spice for candied nuts, though it's easy to swap for other spices.
A pinch of salt — balances the sweetness and makes the flavors pop.
Prep:
Keep stirring constantly once the nuts go into the pan — this method moves fast in the final couple of minutes and can go from perfectly coated to burnt very quickly if left unattended.
Instructions:
- Combine in the pan: In a nonstick skillet, combine the 100 g (1/2 cup) granulated sugar, 60 ml (1/4 cup) water, 2.5 g (1 tsp) ground cinnamon, and 1.5 g (1/4 tsp) salt. Add the 240 g (2 cups) mixed nuts and stir to coat.
- Cook: Cook over medium heat, stirring constantly, for 8-10 minutes. The mixture will look wet and foamy at first, then the water will evaporate and the sugar will crystallize into a sandy, crackly coating on the nuts.
- Add vanilla: Once the sugar has fully crystallized and coats the nuts (not melted or caramelized, just a dry, crunchy coating), remove from heat and stir in the 4 ml (1 tsp) vanilla extract.
- Cool: Spread the nuts in a single layer on a parchment-lined baking sheet to cool and harden completely, about 15 minutes. Break apart any clumps once cooled.
- Store: Transfer to an airtight container.
