Easy Candied Nuts
I’m bringing you a short and sweet recipe today because these Candied Nuts are SO easy to make for the holidays! Bake them for your friends, family, or all for yourself. But fair warning, one bite and you won’t be able to stop eating them – they’re the ultimate gluten free sweet / savory snack!
Why I love this recipe
If you bring these Candied Nuts to your next holiday party, they’ll be gone before the party even starts! These candied nuts are SO addictive and SO delicious. They’re no fuss, quick, easy, and sure to impress.
What makes them even better is how easy they are to make. You’re basically just coating them in sugar and baking them. That’s it! Which is why this recipe is perfect for any last minute holiday gatherings or gifts!
What sort of nuts and spices should I use?
For my recipe, I use cashews, pecans, and almonds but feel free to use any nut you like. I also think it would be a fun idea to scoop some into gift bags along with toffee bits or chocolate chips.
I’ve used cinnamon in this recipe as it works so well with almost every nut, and a hint of nutmeg to add a little bit of festive flavor, but feel free to play around with your own combinations. A touch of pumpkin spice might be fun if you’re making them for Thanksgiving!
Easy Candied Nuts FAQs:
They’ll last up to 10 days at room temp kept in an air tight container.
It could be that the pan was too overcrowded so the nuts didn’t get a chance to fully cook! Divide the mix between to pans to ensure you get even spacing for the batch.
Sure! Use your favorite nuts in any quantities, as long as it all equals to 6 cups. Also make sure to use unsalted nuts that are either raw or dry roasted.
Yes! Just swap the egg white with 4 tablespoons of aquafaba (the liquid from a can of chickpeas).
For more holiday recipes, check out my:
- Peppermint Brownies with Ganache
- White Chocolate Peppermint Cupcakes with Buttercream Frosting
- Chocolate Peanut Butter Christmas Trees
- Classic Peanut Brittle Recipe
- Christmas Sprinkle Cookie Bars
- Gingerbread Marshmallow Treats
Make sure to tag me @butternutbakery on Instagram if you make this Candied Nuts recipe. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Candied Nuts
- Total Time: 40 minutes
- Yield: 6 cups
- Diet: Gluten Free
Description
This easy Candied Nuts recipe is the perfect holiday treat that everyone will love! Made with a mix of your favorite nuts and a generous amount of cinnamon and nutmeg these sweet and savory nuts are perfect for holiday gifting.
Ingredients
- 2 1/2 cups pecan halves
- 2 1/2 cups dry roasted unsalted cashews
- 1 cup dry roasted unsalted almonds
- 2 large egg whites
- 2 tbsp water
- 2 tsp vanilla extract
- 1 cup (200g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 tsp fresh grated nutmeg, or ground nutmeg
- 2 tsp kosher salt
Instructions
- Preheat your oven to 300F and line a large baking sheet with parchment paper.
- Add the nuts to a large bowl. In a separate bowl, whisk together the egg white, water, and vanilla. Pour this over the nuts and toss to coat.
- In small bowl, mix together the sugars, cinnamon, nutmeg, and salt. Toss to evenly coat the nuts.
- Add the nuts to the baking sheet and spread them even, don’t overcrowd. If your pan isn’t big enough, divide the nuts between two pans. Bake for 15 minutes, toss them, then bake for another 15.
- Let them cool in the pan before breaking them up. Store in an airtight container and enjoy! They’ll last up to 10 days at room temperature.
Equipment
Buy Now → - Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Holidays
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
This recipe has become a necessary snack item to have on hand. It’s excellent and simple enough. I have experimented with changing up the spice mixture a little bit but I haven’t found anything better than cinnamon and nutmeg.
Wow! These were AMAZING! super simple to throw together and extremely delish. I will be making these again and again!
So, I suck at following directions… that said, I wanted a sweet coating for some unsalted pretzel-balls. I sliced the balls into halves, so they’d be more absorbent of the coating. Thus, I doubled the liquids, keeping the same measurements for the dry ingredients. Also used a monkfruit sweetener instead of the white sugar. Final outcome? Pretzel balls didn’t absorb as much as I thought they would. Added walnuts to use up the extra sauce/glaze. All came out tasty, but sticky. DONT make my mistake! The liquid proportions are good, as is! Delicious (but follow the directions)!
These are delicious! Second time making them and they are a bit soft, like they all didn’t crisp up… any idea how to fix em?
Hello! I just made these and although they taste good, they taste a little chard, too. At what setting should I have kept the oven?
Thank you!
300
Hi! I’m excited to try these for the upcoming holidays. How long do they last? Should they be stored at room temperature or in the fridge?
They last one week in an air tight container at room temperature.