Use this candied nuts recipe to make candied almonds, candied pecans or candied walnuts within 10 minutes on the stove top! Any type of nuts will do! Perfect for holiday snacks or gifts!
If you are looking for a last minute holiday treat to gift to your neighbors, teachers, hair dresser, school bus driver, nursery workers, garbage men, postal carrier, etc. etc. etc. this is a really fast candied nuts recipe! Everybody loves candied nuts (except those with allergies) and you can quickly package them in a festive container or baggie. (I stock up at the Dollar Tree!)
Cinnamon sugar candied nuts
Not only is this the best recipe for a quick holiday snack, but it is WONDERFUL for filling your home with that lovely cinnamon sugar scent we crave during Christmas. It is so reminiscent of Christmas at the shopping mall while passing by those candied pecans stands. I always stop and grab a sample, but most of the time my budget won't allow actually buying a bag!
Now I just make them at home!
Type of nuts to use for this recipe
The photographs only show candied almonds but any type of nuts will work! For this recipe, I use raw unsalted nuts. I prefer almonds and pecans more than walnuts, especially candied pecans because of all of the grooves that capture the cinnamon sugar mixture!
This candied nuts recipe is definitely one way to make nuts taste better. I also like to toast nuts on a dry skillet to use in certain recipes or munch on, but the cinnamon sugar crystallized into the nuts brings it to another level!
How long can you keep candied nuts?
Candied nuts and pecans can keep for a long time! If stored appropriately, candied nuts will keep up to 2 to 3 weeks in a sealed container. This long shelf life is great for gift giving!
Ingredients for Candied Nuts Recipe
This recipe only requires a few ingredients:
- water
- sugar
- cinnamon
- vanilla
- nuts
(Full ingredient measurements are in the recipe card at the end of this post.)
How to make candied nuts
For this candied nuts recipe, I use my cast iron skillet. There are many candied nuts recipes floating around the internet that tells you to roast them in the oven. The problem with those recipes is you have to remember to open the oven and stir every so often and it takes a little longer. Those recipes also call for an egg white and a few additional ingredients. I like this candied nuts recipe because it's very few ingredients and you won't forget to stir the nuts because you just stand there the whole time while inhaling the wonderful smell of cinnamon sugar!
Tip for making this recipe
- Use up to 1 cup of sugar. This recipe calls for ½ cup, because I like to use the minimal amount of sugar necessary. BUT, some of y'all might want it sweeter. You can use up to 1 cup of sugar for this recipe.
- Stir frequently. When the nuts are cooking in the sugar mix, stir frequently. You'll want to stand there anyway and take in that marvelous cinnamon smell.
- Don't overcook. You'll want to remove the nuts from the heat when the coating is deep golden and still looks wet and sticky. The coating will firm up as they cool. If it starts looking sandy, you're at the point of overcooking. (The photos in this blog post are a little overcooked, but I haven't had time to get new photos!)
- Sprinkle with salt. I sprinkle a little salt on the candied nuts as they are cooling. To me, it brings out a little more of the flavor and I always love that sweet and salty surprise!
Other recipes you can gift for the holidays:
Gingerbread Cookies
Peanut Butter Buckeyes
Gingerbread Biscotti
Peanut Butter Fudge
Candy Cane Biscotti
Christmas Toffee Candy
Recipe Card
Stove-top Candied Nuts Recipe
Ingredients
- ¼ cup water
- 1 cup sugar (white or brown works)
- 3 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 3 cups raw nuts (12 to 16 oz bag)
Instructions
- In a large skillet (I use my cast iron or nonstick), combine the water, sugar, cinnamon and vanilla over medium-high heat. Cook and stir frequently until sugar is dissolved.
- Stir in the nuts. Continue to cook over medium-high heat, stirring frequently, until the mixture thickens and liquid is gone.
- Once the liquid is gone and the coating is still wet and sticky (about 6 to 8 minutes of cooking) transfer to wax paper to cool.
Notes
- Nutrition information is an estimate only.
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