Stovetop Candied Nuts
Quick stovetop candied nuts with cinnamon. Ready in 10 minutes. Great for cocktails, salads, or snacks. Store airtight for up to 2 weeks.
Nuts are a great party snack, but many of the recipes for spiced nuts were either too hot or too pungent for the nuts own flavors.
I developed this recipe after my first trip to The Spice House. Serve alone with cocktails, or sprinkled over a spinach or leafy green salad.
Submitted by: mimi from redwood shores, california
Yield: 1 cup of nuts
- Fast one-pan method: sugar, cinnamon, water and roasted salted nuts cook on medium-high until golden and coated.
- Use lightly roasted, salted nuts and a heavy non-stick skillet for best results; avoid cast iron to prevent burning and sticking.
- Work carefully around hot sugar, cool nuts on parchment, then store in an airtight container for up to two weeks.
Spices
Featured in this Recipe
Preparation Instructions:
Lay some parchment paper onto the counter top.
Mix sugar and cinnamon until well combined.
Add this mixture onto a heavy non-stick skillet, add water, and turn heat onto medium-high
Stir with the wooden spoon as the sugar dissolves and turns golden. 3-4 mins
Sprinkle the nuts in the pan in one layer.
Stir until all the nuts are well coated, 2-3 mins.
Scrape nuts onto the parchment paper to cool.
Its ok if there are nuts clusters, they can be broken when cooled.
thespicehouse.com
More About This Recipe
Do not use a cast iron pan. Use roasted and salted nuts for best results, otherwise add salt to taste. Recipe tested with cashews, almonds, mixed nuts. Do not sample the nuts from the pan because the high heat in the sugar will burn fingers!!
Frequently Asked Questions
Can I use other sugars or spices?
Yes. White cane sugar gives a clean caramel color. You can swap in brown sugar for a deeper flavor but expect a darker color and stickier coating. Saigon Cassia cinnamon is used here for warm spice, but try regular ground cinnamon or add a pinch of nutmeg, cardamom, or cayenne for heat.
Why should I avoid a cast iron pan?
Cast iron holds heat strongly so the sugar can overcook or burn fast. Sugar also sticks and becomes hard to clean. Use a heavy non-stick or stainless steel skillet for more even heat and easier release.
How do I prevent the sugar from burning?
Keep the heat at medium-high and watch the sugar closely. Stir constantly as it melts, and remove from heat as soon as it turns a golden amber. If it smells acrid or turns very dark, it has burned and will taste bitter.
Can I use unsalted or raw nuts?
You can, but the recipe works best with lightly roasted, salted nuts. If using unsalted or raw nuts, roast them briefly first or add about 1/4 teaspoon salt to the recipe, or sprinkle salt on the warm nuts after coating.
How do I break apart clusters and get even pieces?
Let the nuts cool completely on parchment. The clusters will harden as they cool. Break them gently with your hands or tap them with the back of a spoon. For uniform pieces, put the cooled nuts in a resealable bag and crush with a rolling pin.
How should I store the candied nuts and how long will they keep?
Cool fully, then store in an airtight container at room temperature. They stay crunchy for about 1 to 2 weeks. If they soften, re-crisp them in a 300°F oven for 5 to 8 minutes.
Can I double or halve the recipe?
Yes. Halving works fine. To double, use a larger heavy skillet and watch the cooking time closely since a bigger batch can take a little longer to reach the golden stage. Make sure nuts stay in a single layer to coat evenly.
What if the sugar crystallizes or seizes while cooking?
If crystals form, add a tablespoon of water and gently continue heating and stirring until the sugar dissolves and smooths out. Avoid over-stirring once the sugar is clear and melted, and keep the heat steady.
Can I use other sugars or spices?
Yes. White cane sugar gives a clean caramel color. You can swap in brown sugar for a deeper flavor but expect a darker color and stickier coating. Saigon Cassia cinnamon is used here for warm spice, but try regular ground cinnamon or add a pinch of nutmeg, cardamom, or cayenne for heat.
Why should I avoid a cast iron pan?
Cast iron holds heat strongly so the sugar can overcook or burn fast. Sugar also sticks and becomes hard to clean. Use a heavy non-stick or stainless steel skillet for more even heat and easier release.
How do I prevent the sugar from burning?
Keep the heat at medium-high and watch the sugar closely. Stir constantly as it melts, and remove from heat as soon as it turns a golden amber. If it smells acrid or turns very dark, it has burned and will taste bitter.
Can I use unsalted or raw nuts?
You can, but the recipe works best with lightly roasted, salted nuts. If using unsalted or raw nuts, roast them briefly first or add about 1/4 teaspoon salt to the recipe, or sprinkle salt on the warm nuts after coating.
How do I break apart clusters and get even pieces?
Let the nuts cool completely on parchment. The clusters will harden as they cool. Break them gently with your hands or tap them with the back of a spoon. For uniform pieces, put the cooled nuts in a resealable bag and crush with a rolling pin.
How should I store the candied nuts and how long will they keep?
Cool fully, then store in an airtight container at room temperature. They stay crunchy for about 1 to 2 weeks. If they soften, re-crisp them in a 300°F oven for 5 to 8 minutes.
Can I double or halve the recipe?
Yes. Halving works fine. To double, use a larger heavy skillet and watch the cooking time closely since a bigger batch can take a little longer to reach the golden stage. Make sure nuts stay in a single layer to coat evenly.
What if the sugar crystallizes or seizes while cooking?
If crystals form, add a tablespoon of water and gently continue heating and stirring until the sugar dissolves and smooths out. Avoid over-stirring once the sugar is clear and melted, and keep the heat steady.
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