Perfect Candied Nuts
Want to learn how to make perfect candied nuts? I’m sharing my tips and tricks for getting them clear, glossy and crunchy. These really are the best candied nuts out there!
Today I’m sharing a recipe requested by a reader just like you! They asked me to come up with a candied nut recipe that was crunchy and clear, not cloudy and clumpy.
I have to admit, it took me several tries to get this recipe right. The first few batches came out either too gooey, raw, or cloudy. We of course gobbled up the rejects, but I was determined to make something work. Surely it was possible to make shiny, glossy candied nuts without using egg whites.
It was! 🙌
What kind of nuts can you use for candied nuts?
Just make sure that they are RAW, UNSALTED, and WHOLE.
To start, you’ll want to mix together the coating. It consists of butter, sugar, corn syrup, salt, spices, and vanilla. Pretty simple. Yes, corn syrup is essential to this recipe. I tried swapping it out for maple syrup and it wasn’t quite the same (see picture below). However, if you’re really trying to stick with more natural ingredients, it is doable (but not as pretty). Just look for the * in the notes.
How to make perfect glossy candied nuts:
- Melt the butter in a medium size microwave-safe bowl. You want it to be fully melted. Then, add the sugar, corn syrup, salt, spices, and vanilla. Whisk to combine.
- Add nuts (all of the same kind or a variety) and toss to coat. NOTE: I like a thinner coating, so I add an extra 1/4 cup of nuts.
- Pour onto a lined rimmed baking sheet and bake at 325 degrees for 15 minutes, stirring every 5 minutes.
- Transfer to a piece of parchment or wax paper, separate, and let cool.
Do I have to use cinnamon for these nuts, or can I use some other spice?
You can use whatever you like. I prefer using cinnamon, apple pie spice, or pumpkin pie spice. You make your own spice mix using your favorite spices (I’ve tried a cinnamon cayenne version and it was so good)!
Let the candied nuts cool for at least 20 minutes or until completely cool. You don’t want to package warm nuts or the moisture will cause condensation which will soften the candy coating.
Store the nuts in an airtight container for up to 2 weeks.
How to use candied nuts:
- On salads
- On ice cream sundaes
- On cakes
- On cheeseballs
- On cheeseboards
- As gifts during the holidays
These candied nuts are so easy to make, they’re bound to become a staple!
LOOKING FOR MORE DELICIOUS RECIPES USING PECANS? TRY THESE:
- Cranberry Apple Pecan Kale Salad
- Maple Pecan Cinnamon Rolls
- Foolproof Cinnamon Raisin Pecan Bread
- Browned Butter Pecan Chippers
- Cranberry Pecan Chicken Salad
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- 2 tbsp. unsalted butter
- 1/4 c. granulated sugar
- 1/4 c. corn syrup*
- 1/2 - 3/4 tsp. cinnamon, apple pie spice or pumpkin pie spice
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 2 1/2 c. raw whole pecans, walnuts, cashews, almonds, or a mix
- Preheat oven to 325 degrees. Line a standard size baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium microwave-safe mixing bowl, melt butter. Add the sugar, corn syrup, spice, salt, and vanilla. Whisk together until smooth. Add the nuts and toss to coat.
- Pour nuts onto prepared baking sheet. Place in oven and bake for 15 minutes, stirring every 5 minutes.
- Remove from the oven and transfer to a large piece of parchment or wax paper. Use a spoon or small tongs to separate the nuts to prevent clusters from forming. Let dry for 20 minutes or until completely hardened. Store in an airtight container for up to 2 weeks.
*You can use 3 tbsp. of maple syrup instead, however they will NOT be as clear or smooth as they would if using corn syrup. These should be used as salad toppers or snacks, not for gift giving.