Candied Nuts Stovetop Or Oven

Looking for more elegant snacks? Try my banana chips, peanut butter crackers, candied pecans, and candied almonds next. Growing up, my friends and I would always sneak candied nuts by the handful when my mom wasn’t looking. It turns out she always knew. Go figure… Anyway, store-bought glazed nuts may taste great, but they’re loaded with corn syrup and other additives. That’s why I started making them from scratch, and now MY mom is the one sneaking them behind my back!

Why I love this recipe

Make them diet-friendly. Swap the sugar for sweetener, and bam! You have low-carb, sugar-free caramelized nuts. Make them on the stovetop or oven. I prefer the stove top method, but when time is of the essence, I’ll make them in the oven. Fun to customize. Use whatever nuts you want, and add different spices to change every batch’s flavor. They’re great room temp or warm. Like warm nuts, these are fabulous when served warm.

Ingredients needed

Nuts. I chose to use a combination of almonds, cashews, pecans, and peanuts, but you can use any mixed nuts of your choice. Just note if you use small nuts (like pistachios), you’ll want to check on them often so they don’t burn. Sugar. I used white sugar, which gives the nuts a firmer crunch, but if you want them to be softer, use brown sugar. Cinnamon. A must for sweet glazed nuts! Vanilla extract. Another essential flavor addition. Sea salt. Helps balance the sweetness. Water. Mixed with the sugar to act as the glaze.

How to make candied nuts

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Cool. Remove the pan from the heat and allow it to sit for 1-2 minutes. Using a wooden spoon, stir the nuts to break up large clusters. Transfer them to a plate to cool completely.

Arman’s recipe tips

Make them sugar-free. Use a sugar-free sweetener. I prefer allulose as it crystalizes the most like real sugar. Use different spices. Don’t stop at cinnamon! Try nutmeg, cardamom, pumpkin spice, or even a pinch of cayenne pepper for some heat. Add a splash of bourbon. The alcohol will cook off, leaving behind sweet notes of caramel and vanilla.

Storage instructions

To store: Caramelized nuts can be stored in an airtight container at room temperature for up to two weeks or in the refrigerator for up to one month. Yes, you can bake these nuts, but I suggest using egg whites to help them caramelize in the oven. Here’s how to do it: Preheat the oven to 250F/120C degrees. In a large bowl, whip 2-3 egg whites with water, then add the nuts and toss to coat. Then, toss the nuts in the cinnamon sugar mixture. Transfer them to a baking sheet lined with parchment paper and bake for an hour (stirring every 20 minutes) or until crisp and caramelized. There is no end to what you can do with glazed nuts. Here are some ideas:

Portion them in cute jars to give as holiday gifts. Break them up on top of spinach salad with warm bacon dressing. Sprinkled on almond milk ice cream or healthy pumpkin pie for extra crunch.

To freeze: Freeze them in a freezer-safe container for up to two months.