Candied Nuts
Homemade candied nuts with just a handful of ingredients. Pecans and almonds are coated in cinnamon brown sugar and cooked on the stovetop. No egg, or crazy amount of prep.
I always keep this recipe for candied nuts in my back pocket, especially around the holidays. It works with any nut, but I stick with pecans and almonds because everyone seems to love those. They’re great for snacking, tossing on salads, or wrapping up as cute DIY gifts. I’ve tested this candied nut recipe both in the oven and on the stovetop, and the stovetop wins by a mile. It’s faster and easier. You just have to keep an eye on the caramel, but nothing wild.
How to make Candied Nuts
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Pro-Tip: When I make these glazed nuts for gifts, I let them cool completely, then scoop them into little mason jars or clear treat bags. I like to wrap some twine or ribbon around the top and add a handwritten tag. They look adorable!
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Candied Nuts Recipe
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Ingredients
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 teaspoon vanilla
- 3 tablespoon water
- 2 cups pecan halves raw
- 2 cups almonds raw
Instructions
- Line a large baking sheet with parchment paper or a silicone mat.
- Add brown sugar, cinnamon, salt, vanilla, and water to a large pan or Dutch oven.
- On medium-high heat stir the mixture until the brown sugar melts and starts to bubble.
- Carefully pour in pecans and almonds. Stir well to coat all the nuts with the sugar syrup.
- Continue to stir for 2-3 minutes to cook and fully coat the nuts, being careful not to cook too long or burn them.
- Pour coated nuts out onto the prepared baking sheet. Allow nuts to cool completely, approximately 30 minutes. They should be crunchy once fully cooled.
- Once cooled, break apart the stuck-together nuts. Store in an airtight container.
Notes
- Start with a nonstick pan. It will make cleanup WAY easier.
- Keep the heat on medium. Turning it up won’t make the sugar crystallize faster. It will burn it.
- Wait for the sugar mixture to bubble before adding the nuts. That’s how you get that crisp, glossy coating.
- Keep stirring once you add the nuts. It keeps the caramel from clumping.
- Room Temp: Keep your candied nuts in an airtight container on the counter for up to 2 weeks. Make sure they’re fully cooled before storing them so they stay crisp.
- Fridge: Store in an airtight container or jar for up to a month.
- Freezer: Freeze in a freezer-safe bag or container for up to 3 months. Thaw on the counter.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Candied Pecans and Almonds recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Quick Recipe Help and Common Questions
My caramel is grainy! How do I fix it?
Add a teaspoon or two of water and keep stirring. The sugar will re-dissolve and smooth out.
