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Candied Nuts

Rated as 4.44 out of 5 Stars

"This is one of my favorites not only to have on hand at home, but to pull together for a last minute hostess gift."
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Ingredients

55 m servings 304 cals
Original recipe yields 8 servings (2 cups)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Grease a baking sheet or line with a silicone mat.
  2. Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
  3. Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
  4. Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

Footnotes

  • Cook's Notes:
  • I really like them with a good pinch of chipotle chile pepper. It gives them a great little kick that will have your guests coming back for more.
  • I find raw peanuts at the local bulk food market, and they are very reasonably priced.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 304 calories; 18 g fat; 31.1 g carbohydrates; 9.4 g protein; 0 mg cholesterol; 48 mg sodium. Full nutrition

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Reviews

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  1. 9 Ratings

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Most helpful positive review

I made this recipe but used 50% brown sugar and 50% cane sugar. Once the nuts came out of the skillet, I spread them across some wax paper, sprinkled with cinnamon and the baked the nuts for abo...

Most helpful critical review

These were pretty tasty, but the method didn’t take me to a candied nut. It led to raw peanuts on top a fine powder building up on the bottom of the pan. I added a bit more water and got nothing...

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I made this recipe but used 50% brown sugar and 50% cane sugar. Once the nuts came out of the skillet, I spread them across some wax paper, sprinkled with cinnamon and the baked the nuts for abo...

When you make these, be sure to get the exhaust fan going over your stove, and once the sugar and water mix starts to crystalize on the nuts, keep on stirring and heating so the sugar stars to ...

Super easy and delicious.

I used this recipe with Pecans and Almonds, (separately) instead of peanuts. It was FANTASTIC! I've had a lot of professionally made candied nuts and have a pretty high standard for them. This r...

These are pretty good. I however have to agree with others that maybe the procedure didn't work for me. They looked pretty raw and had the white powder look. I put them in the oven to see if I c...

Don't be afraid of the heat. You have to melt the sugar.

These were pretty tasty, but the method didn’t take me to a candied nut. It led to raw peanuts on top a fine powder building up on the bottom of the pan. I added a bit more water and got nothing...

I used the recipe as a ratio template. I wanted to see if I could use the dry sugaryham glaze packet that comes with a ham instead of the sugar. My ham packets is made with sugar and honey, so...

Next time I make these I would toast the nuts in a non stick skillet for a bit before adding the sugar and water. The nuts had a bit of a raw taste to them. I couldn't get them as dark as I wo...