Candied Nuts Recipe

Updated November 19, 2025

Overview

Prep Time: 15 minutes

Cook Time: 40 minutes (plus 20–30 minutes cooling)

Total Time: 1 hour

Yield: ~4 cups (varies by nut type)

Ingredients

• 6 tablespoons light brown sugar (packed, for depth)

• 4 tablespoons unsalted butter, melted and warm (not hot)

• 1 tablespoon kosher salt (e.g., Diamond Crystal; adjust to taste)

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground cayenne pepper (optional; increase to taste for spiciness)

• 1 pound (454g) unsalted whole mixed nuts (pecans, almonds, walnuts, pistachios, macadamias, cashews, or a blend)

• 3 tablespoons turbinado sugar (for a crunchy, caramelized finish; substitute with coarse sugar if preferred)

Equipment

• Large mixing bowl

• Rimmed baking sheet

• Parchment paper or silicone baking mat

• Wire cooling rack

• Whisk

• Spatula

Instructions

Step 1: Prep Oven and Baking Sheet

• Preheat oven to 300°F (150°C). Ensure the middle rack is level for even heat distribution.

• Line the rimmed baking sheet with parchment paper or a silicone mat to prevent sticking and simplify cleanup.

Step 2: Prepare Sugar-Coating Mixture

• In the large mixing bowl, combine brown sugar, melted butter, salt, cinnamon, and cayenne.

• Whisk vigorously for 1–2 minutes until the mixture is smooth and glossy (no sugar granules remain).

• Add the whole nuts and use clean hands to toss thoroughly, ensuring every nut is evenly coated in the sugar-butter mixture.

Step 3: Bake and Toast Nuts

• Spread the coated nuts in a single, even layer on the prepared baking sheet (avoid overcrowding to ensure even toasting).

• Bake for 30–40 minutes, stirring every 15 minutes to prevent burning. The sugar will bubble slightly during baking; avoid touching the hot sheet.

• Monitor for doneness: nuts should turn golden-brown and release a fragrant, nutty aroma. Cool slightly if unsure—overbaking leads to dryness (e.g., 40 minutes can overdo it; aim for 30 minutes with careful checking).

Step 4: Cool and Finish with Turbinado Sugar

• Transfer the baking sheet to a wire cooling rack and let nuts cool for 20–30 minutes.

• While still warm, sprinkle turbinado sugar evenly over the nuts. The residual heat will cause the sugar to adhere, creating a crisp, sweet crust.

Step 5: Store and Serve

• Once fully cooled, transfer candied nuts to an airtight container. Store at room temperature for up to 2 weeks or refrigerate for longer shelf life (up to 1 month).

Chef’s Tips & Variations

• Salt Adjustment: Reduce salt to 1 teaspoon (Diamond Crystal Kosher salt) for a balanced flavor profile. Table salt is 1.5x saltier, so use ½ teaspoon.

• Spice Modifications: Omit cayenne for a milder version, or add black pepper for complexity (e.g., ¼ teaspoon).

• Alternative Techniques: Replace butter with 1 lightly whisked egg white + 1 tbsp water for a sugar-crusted, fat-free option.

• Nut Variations: Use salted nuts/butter and skip added salt for a rich, savory twist.

• Baking Shortcut: For faster results, reduce baking time to 25 minutes (check at 20 minutes) for smaller nuts.

User Feedback Highlights

• Overbaking Caution: “40 minutes overdid it—I’d check at 30 minutes and stir every 10 minutes after.”

• Flavor Personalization: “Omitted cayenne, used salted nuts/butter, and skipped turbinado sugar—still delicious!”

• Cinnamon Balance: “Blended Ceylon + Korintje cinnamon; the spice wasn’t overwhelming, just fragrant.”

Enjoy these versatile candied nuts as a holiday snack, topping for salads, or dessert garnish!