I make these wonderful sweet nuts using pecans every year for Christmas. They are a true delight, especially if you are a lover of nuts. If pecans aren't your forte, substitute walnuts. Happy Holidays!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
16
Yield:
1 pound
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Beat egg whites until soft peaks begin to form. Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.

  • Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.

  • Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!

Nutrition Facts

298 calories; protein 3.1g; carbohydrates 16.5g; fat 26.2g; cholesterol 15.3mg; sodium 47.8mg. Full Nutrition
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Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2003
Made 2 nut recipes from this site. The glazed nuts and these. Brought both into the office and had a taste test. These won hands down. Taste just like the candied pecans you get on a salad in a fancy restaurant. Will be taking to parties as host/hostess gifts wrapped in pretty cellophane with a sprig of pine and a bow. Thanks. Read More
(43)

Most helpful critical review

Rating: 2 stars
12/18/2003
I made an initial batch of egg white mixture and it never did get glossy and stiff. So I threw it away and tried again thinking some egg yolk was in the first batch. The second batch same result. I was about to give up but I followed through with the rest of the recipe. The mix didn't look nice at all while cooking but after it cooled - delicious! I will make this again even after that bad experience! Read More
(10)
111 Ratings
  • 5 star values: 86
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/27/2003
Made 2 nut recipes from this site. The glazed nuts and these. Brought both into the office and had a taste test. These won hands down. Taste just like the candied pecans you get on a salad in a fancy restaurant. Will be taking to parties as host/hostess gifts wrapped in pretty cellophane with a sprig of pine and a bow. Thanks. Read More
(43)
Rating: 5 stars
01/25/2004
I wanted a recipe to dress up some leftover nuts I had from holiday baking (walnuts whole almonds and pecans). I threw it together at the last minute for my Superbowl party as people were coming in the door. It was SO quick and So easy and SOOO delicious!! Don't be surprised when it looks horrible as it starts cooking cause it's not too pretty. However I followed the directions to a T and they came out wonderful!!Everyone loved them and a few people left with the recipe! I will be making bags/tins of these for gifts next Christmas! Thanks for a great recipe! Read More
(34)
Rating: 5 stars
12/19/2006
Excellent. This has a nice light and crunchy texture and taste and what I love about this recipe is that you can take your time to evenly coat the nuts (and you can noticeably see which ones you've coated) while a lot of other candied nut recipes involving using the stovetop you are required to work very quickly to coat the nuts before the mixture hardens. I compared these candied nuts with the stovetop candied nuts and the feedback was that these ones tasted more unique! I also personally prefer the texture look and taste of these ones. I will definitely be making these again Read More
(24)
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Rating: 4 stars
12/21/2003
I found this to be a good recipe but I used 1/2 the amount of butter and they came out great - less rich but more puffy with meringue (prettier too). Read More
(16)
Rating: 5 stars
11/29/2006
These are wonderful! Just like the ones you can buy fresh and warm in the mall. I added cinnamon nutmeg and ground ginger to the egg mixture before adding the nuts. I'll be packaging these for Christmas gifts this year they are that good! Read More
(15)
Rating: 5 stars
12/16/2010
Yum! I made these a night ago and I've eaten half of them already on my own. I used almonds (plus some flaked almonds) as I ran out of nuts so I also had to halve the recipe after I realised. I followed the recipe word for word after that and it came out great! It doesn't sound like it will work but it does! Read More
(15)
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Rating: 5 stars
02/06/2004
I've made "sugared nuts" before and thought I'd try something a bit different. I don't even like nuts very well but I can't stop eating these! Even my daughter (2 years) who won't eat regular nuts enjoys these. I made a batch by mixing walnuts and pecans. My favorite are the pecans but both are excellent. I added a cup of the finished product to my Chex Mix recipe this year and guests want to know what the sweet flavor is that they enjoy in the mix! These nuts are easy store well in a sealed container and are difficult to sample because "just one more" keeps popping into my head! Read More
(15)
Rating: 5 stars
02/02/2011
It's February 1st and I'm craving these nuts now! I made them for my holiday gift baskets and they were a huge hit! A little strange looking when you first start mixing the nuts with the egg whites and put them on the 'swimming in butter' tray. But it all makes sense as you begin to toss them every half hour. I quadrupled the recipe and turned pecans walnuts and almonds into Swedish Nuts. They were incredible additions to my gift baskets. They are a new tradition I'm adding to my recipe box for family and friends! Oh and as much as you'll be tempted to for the sake of calories...don't skimp on the butter. The butter helps to brown and crisp the nuts. The batch I skimped on its easy to tell the difference. They didn't brown as much and looked more beige than brown. You don't want that. Read More
(13)
Rating: 4 stars
11/17/2010
Very good and easy. I was using pecans from my pecan tree and didn't know how much a pound was. It's about 3 1/2 cups in case anyone else needs to know! Read More
(11)
Rating: 2 stars
12/18/2003
I made an initial batch of egg white mixture and it never did get glossy and stiff. So I threw it away and tried again thinking some egg yolk was in the first batch. The second batch same result. I was about to give up but I followed through with the rest of the recipe. The mix didn't look nice at all while cooking but after it cooled - delicious! I will make this again even after that bad experience! Read More
(10)
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