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The BEST Candied Nuts Recipe

  • Author: A Little Insanity - Erika
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: Approx. 8-10 Cups
  • Category: Dessert
  • Cuisine: Gluten Free

Description

This Candied Nuts Recipe is SO EASY & Delicious! You can us ANY Nuts or Seeds… Plus there’s NO Baking! It’s Egg Free, Gluten Free & Dairy Free! Perfect for Snacks, Parties, Fundraisers, Gifts and Holiday Treats!


Ingredients

Scale

COATING MIXTURE:

NUTS:


Instructions

  1. Line a Cookie Sheet with Wax or Parchment Paper and set-aside. Keep you oven-mitts handy too.
  2. Measure out your Nuts or Seeds in a Medium Bowl and set-aside.
  3. Place your pot on your stovetop over Medium heat. (I use this Cast Iron Dutch Oven – Cast Iron is wonderful for candy making & all types of cooking since it evenly distributes heat over the whole pan – even in the oven!)
  4. With a Silicone spatula, mix together the Sugar, Cinnamon, Salt & Water in your pot – stirring occasionally during the first 5 minutes. Between 5-10 minutes, your mixture should start to bubble & foam.
  5. Continue stirring regularly as the mixture continues to heat up for the next 10 minutes. Be sure to scrape the sides of the pot as you go.
  6. Stir constantly during the last 5-10 minutes of cooking. Your mixture should start to thicken up and turn darker in color. This is when I use my Candy Thermometer to monitor the temperature of the candy mixture… You want it to reach ‘Soft Ball’ stage which is 238 degrees F.

    IMPORTANT: Be sure the mixture is truly at 238 degrees! If you add the nuts too early, or if the temp is not accurate, you will end up with a ‘stringy’ candy result (which can still be saved – see note section below).  I sometimes hold the temp for an extra minute or so until I can see the mixture pull away from the bottom of the pan when I scrape it with a rubber spatula.  It is crucial to any candy recipe that your candy thermometer is accurate – I test/calibrate mine regularly against boiling water which boils at 212 degrees F.

  7. Once you reach the Soft Ball temperature, then work quickly to add your Nuts or Seeds to the mixture – using your spatula to continuously combine everything together – coating each Nut evenly. The coating will go from a shiny, stringy glaze to a dull, sugary coating in less than a minute. The coolness of the Nuts/Seeds will begin to crystalize the candy quickly. There should be no wet glaze leftover – it should have all crystalized.
  8. Using your oven mitts to handle the pot, remove from heat & carefully dump out the candied nuts/seeds onto your prepared cookie sheet & set-aside to cool completely. Break apart any large pieces. I place my cookie sheet on a cooling rack to avoid any moisture during the cooling process.
  9. Once the candy is cooled, you can store it in an airtight container or package it up for gift giving.

Notes

  • The whole process from start to finish takes approximately 25-30 minutes.
  • You can use any raw or roasted nut – even some seasoned nuts… Just keep in mind that raw nuts may turn out a little bit softer. To avoid this, you can dry roast your nuts in the oven prior to making this recipe so that they stay crispy longer.
  • These Candied Nuts are best when fresh… so keep that in mind when gift giving. You can store it for longer periods of time in airtight containers or with a food sealer.
  • If the nuts or candy coating seem ‘stringy’ or too soft after cooling, just pop them onto your cookie sheet & place them in the oven at 325 degrees (f), stirring gently until they crisp up.
  • To warm these nuts up before serving, you can simply follow the oven instructions above or toss in a warm pan for a few minutes. But be careful when eating, they may be hot!
  • Speaking of hot, my husband likes things spicy! So, you can kick these up a notch with a pinch of cayenne powder, chili powder or any spice of choice… just be sure to warn your tasters! =)

Nutrition

  • Serving Size: 1 Piece
  • Calories: 14