Candied Nuts
I am a sucker for candied nuts. It’s so hard to walk by the stall at the mall that is making them with the cinnamon aroma filling the air without stopping and buying some. Whether it is almonds, walnuts, pecans, or a mixture, I’ll take it!
This recipe is simple and fast, done in under 15 minutes. What? Yup, you read that right. I’m telling you, you have absolutely no excuse not to make these right now. Unless you don’t have any nuts. In that case, go to the store and get some.
You’ll begin by toasting the nuts in the oven for eight minutes.
While they are toasting, place all the ingredients in a small sauce pan and boil until it reaches 260 degrees F (hard ball stage on a candy thermometer although I just use an all purpose digital food thermometer). Pour in the nuts, stir and then let cool on a baking sheet. Done! They will be cool in minutes and you’ll be able to enjoy.
Be warned, they won’t last long – at least they don’t around my house. We are a fan of walnut/pecan combination but this recipe will work with your favorite nuts.
I love these nuts on my berry salad and my apple walnut salad. They would both be light and refreshing this time of year with so many heavy foods;)
Candied Nuts
Your favorite nuts covered in a cinnamon sugar coating, done in minutes and hard to resist.
Ingredients
- 8 oz walnuts, pecans, almonds, or cashews
- 1 cup sugar
- 6 Tbsp milk
- 2 tsp cinnamon
- 1 tsp vanilla
- ¼ tsp salt
Instructions
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Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread nuts on the baking sheet and bake for eight minutes.
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While the nuts are baking place the rest of the ingredients in a small sauce pan on medium heat. Stir and bring to a boil. Stir continually until the mixture reaches 260°F (hard ball stage on a candy thermometer). Pour in the toasted nuts and stir to coat. Spread back on the baking sheet breaking up large clumps and allow to cool. Enjoy.
