Candied Nuts Recipe

Elevate your holiday baking or enjoy a delicious snack with this irresistible recipe for candied nuts! Adapted from a beloved classic found in the BH&G New Cookbook and a local newspaper favorite, these perfectly candied nuts are easy to make and endlessly addictive. Crispy, crunchy, and bursting with sweet and savory flavor, they're the perfect addition to cookies, cakes, or enjoyed on their own.

Prep Time 15 mins
Cook Time 40 mins
Calories 148 kcal
Protein 5g
Rating Be the first
Candied Nuts 45

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Candied Nuts

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How to Make Candied Nuts

  1. Preheat your oven to 250°F (120°C).
  2. In a large bowl, whisk together the sugar, light corn syrup, water, salt, and vanilla extract until well combined.
  3. Add the nuts to the bowl and toss gently to coat them evenly with the sugar mixture.
  4. Spread the nuts in a single layer on a baking sheet lined with parchment paper.
  5. Bake for 30-40 minutes, stirring every 10 minutes, until the nuts are golden brown and the sugar is caramelized.
  6. Remove the baking sheet from the oven and let the nuts cool completely on the baking sheet. Once cooled, they will continue to crisp up.
  7. Once completely cool, break apart any large clusters of nuts. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

36g

Fat

13g

Carbs

4g

Frequently Asked Questions

How long does it take to make Candied Nuts?

Candied Nuts takes about 55 minutes from start to finish — roughly 15 minutes to prepare and 40 minutes to cook.

How many calories are in Candied Nuts?

Candied Nuts has approximately 148 calories per serving, with about 5 g protein, 4 g carbohydrates and 15 g fat.

What ingredients do I need for Candied Nuts?

The key ingredients for Candied Nuts are Raw Cashews, Sugar, Butter, Vanilla. See the full list with measurements above.

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