Perfect Candied Nuts Recipe
Master the art of Perfect Candied Nuts! Follow these tricks to create glossy, crunchy, and irresistible treats that everyone will love.
Servings: 3 cups
Calories: 784kcal
Ingredients
- 2 tbsp unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup 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 cup raw whole pecans walnuts, cashews, almonds, or a mix
Instructions
- Preheat oven to 325°F (165°C). 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 the 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.
Notes
*You can use 3 tbsp. of maple syrup instead; however, they will NOT be as clear or smooth as they would be if using corn syrup. These should be used as salad toppers or snacks, not for gift-giving.
STORE Perfect Candied Nuts in an airtight container at room temperature for up to 2 weeks to maintain their crunchiness. For longer storage, you can FREEZE them in a sealed bag or container for up to 3 months.
To restore their crispiness, REHEAT the nuts in the oven at 300°F (150°C) for 5-7 minutes. Ensure they cool completely before storing them again to avoid moisture buildup.
Nutrition
Serving: 1cup | Calories: 784kcal | Carbohydrates: 50g | Protein: 8g | Fat: 67g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 36g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 406mg | Potassium: 344mg | Fiber: 8g | Sugar: 42g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
