Parmesan-Encrusted Pine Nuts


This recipe for candied pine nuts with Parmesan is my near-perfect attempt at replicating a delicious salad topper I had recently at a restaurant. The salad consisted of romaine lettuce, shredded Parmesan cheese, dressing, mixed croutons, and these Parmesan-encrusted pine nuts. They're sweet, savory, nutty, and delicious!

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins


  • 12 ounces pine nuts

  • ¼ cup white sugar

  • 2 tablespoons water

  • cup grated Parmesan cheese


  1. Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper; spread pine nuts in an even layer on top.

  2. Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove from the oven; keep the oven on.

  3. Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove from the heat.

  4. Add pine nuts to the saucepan; gently mix until coated with syrup. Stir in Parmesan cheese until nuts are coated.

  5. Replace parchment paper on the baking sheet with a fresh piece. Spread coated pine nuts on top, breaking apart any bunches.

  6. Return to the oven and bake until cheese is melted, about 10 minutes.

Nutrition Facts (per serving)

196 Calories
16g Fat
8g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 196
% Daily Value *
Total Fat 16g 20%
Saturated Fat 3g 15%
Cholesterol 4mg 1%
Sodium 69mg 3%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 9g
Vitamin C 1mg 3%
Calcium 57mg 4%
Iron 3mg 14%
Potassium 176mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love