Best 13 Candied Nuts Recipes

CANDIED NUTS

Steps:

• Grease a baking sheet or line with a silicone mat.
• 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.
• 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.
• 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.

SLOW-COOKER CANDIED SPICED NUTS

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray.
• In large bowl, stir together sugars and cinnamon. Set aside.
• In small bowl, beat egg whites and vanilla until a little frothy.
• Place nuts in slow cooker.
• Pour egg white mixture over nuts, and stir until nuts are evenly coated.
• Sprinkle cinnamon sugar over nuts, and stir until nuts are all coated well. Cover; cook on Low heat setting 3 hours, stirring every 20 minutes.
• When 20 minutes are left, pour 1/4 cup water into slow cooker, and stir. When cooking time is up, spread nuts on cookie sheet to cool until dry.

SLOW COOKER CANDIED NUTS

Steps:

• In a greased 3-qt. slow cooker, mix butter, confectioners' sugar and spices. Add nuts; toss to coat. Cook, covered, on low 2-3 hours or until nuts are crisp, stirring once., Transfer nuts to waxed paper to cool completely. Store in an airtight container.

SUGAR-AND-SPICE CANDIED NUTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper and lightly butter parchment.
• Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat. Add nuts and cook, stirring constantly, 3 minutes. Spread nuts in 1 layer on lined baking sheet, separating any clumps. Bake, stirring nuts once with a heatproof rubber (silicone) spatula halfway through baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes. Cool on baking sheet on a rack 45 minutes, then break into small clusters with your hands.

SUGAR-AND-SPICE CANDIED NUTS

Steps:

• Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat. Add nuts; toss to coat. Spread into prepared pan., Bake 12-15 minutes or until bubbly, stirring once. Immediately transfer to waxed paper; cool completely. Break into pieces. Store in an airtight container.

SPLENDA-ID CANDIED NUTS THAT ARE EQUAL TO NO OTHER

Steps:

• Bring the water and sugar substitute to a boil over a medium heat.
• When the sugar substitute is dissolved, add the nuts and stir.
• After two minutes of stirring, turn off heat and continue to stir.
• After candy coating has set on the nuts, put on a plate to cool.

CANDIED NUTS

Steps:

• In a large bowl combine sugar, cinnamon, ginger, nutmeg, and salt.
• Blanch nuts in boiling water for 1 minute. Drain and dry them off in a kitchen towel. Lightly toss them into the sugar mixture until coated. Remove nuts, and set aside the sugar spice mixture.
• Bring the oil in a deep fryer or a heavy-bottomed pan to 330 to 350 degrees-F (do not let the oil burn). *Hint: place 1 nut in the oil and when it starts to sizzle, add the rest of the nuts.
• Fry approximately 1 minute, the nuts will turn golden in color, and float. Remove from the oil and add directly to the sugar mixture and toss again. Carefully remove nuts and shake off excess sugar, let cool and serve.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

MICROWAVE CANDIED NUTS

Steps:

• Mix all ingredients in a microwave safe dish, a 9" or 10" pan works well.
• Cook on high power in a 600 watt microwave oven for 6 minutes.
• Stir & continue cooking another 8 to 10 minutes until sugar crystalizes.
• Spread out on cookie sheet to cool.
• Store in airtight container.

CANDIED NUTS WITH SMOKED ALMONDS

Steps:

• Line a baking sheet with parchment paper. Combine sugar and 3 tablespoons water in a large wide pot over medium heat and cook, stirring frequently, until sugar is dissolved. Continue cooking, stirring frequently, until liquid simmers briskly, top is covered with bubbles, and sugar is just starting to crystallize, about 2 minutes.
• Add pecans and skinned almonds; stir quickly to coat nuts evenly. Continue to stir until sugar is crystallized and very dry, about 2 minutes. Pour nuts onto prepared baking sheet; let cool slightly. Wash pot.
• Break up any nuts that have clumped together. Place in a sieve; shake off excess sugar. Set a clean sheet of parchment on baking sheet. Return nuts to pot; cook over medium heat, stirring frequently, until sugar starts to melt. Reduce heat to low; stir frequently until sugar is melted and nuts are nicely glazed, about 25 minutes.
• Remove pot from heat; stir in rosemary, butter, coriander, and cayenne. Transfer to prepared baking sheet; let cool slightly.
• Transfer candied nuts to a large mixing bowl, breaking up clumps. Add smoked almonds. Toss well; season to taste with salt. DO AHEAD: Nuts can be made 1 day ahead. Store airtight at room temperature.

CANDIED NUTS AND BRIE DIP

Steps:

• 1. Stir together brown sugar, nuts, and brandy. Place cheese in a baking dish a little larger than the Brie wheel. Bake at 425 for about 6 minutes until cheese begins to soften in the middle.
• 2. Sprinkle the sugar mixture evenly over the cheese.
• 3. Bake until the sugar melts (3-5 minutes more).
• 4. Serve with apples, crackers or sliced baguettes. *You can use a 17.6 oz wheel of Brie for this recipe for a larger crowd. Just triple the other ingredients.

SUGAR AND SPICE CANDIED NUTS

Steps:

• Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside. Beat egg white until frothy but not stiff. Add nuts, and stir to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

SPICED CANDIED NUTS

Steps:

• Combine sugar, salt, cinnamon and milk.
• Cook slowly to soft ball stage (236-240 degF).
• Remove from heat.
• Immediately add vanilla and nuts.
• Stir carefully until coating loses its gloss and is creamy.
• Turn out on wax paper.
• and spread out nuts using 2 forks, being careful not to get burned.
• Cool to room temperature before storing.

ORANGE, CANDIED NUTS GREEN SALAD

Steps:

• 1. Wash the lettuce and green onions (the onions are optional). Drain them well and set of paper towels. Tear the lettuce into bit size pieces. Add the oranges. Toss. Set in bowl inside the refig.
• 2. Make the dressing and set aside.
• 3. In a large cast iron skillet place the sugar in and turn on the heat to high. When it looks like it is melted, add the nuts. Stir when it looks like it is boiling. Coating the nuts well. Stir till the sugar is an amber color.
• 4. Very quickly turn out on to a cookie sheet that has been sprayed with Pam or lightly buttered. Scrape the pan of all the melted sugar.
• 5. When cooled. Beat the coated nuts into pieces.
• 6. Add the candies nuts to the salad..toss and serve with the dressing.