THE BEST CANDIED NUTS RECIPE
This Candied Nuts Recipe is SO EASY & Delicious! You can us ANY Nuts or Seeds... Plus there's NO Baking! It's Egg Free, Gluten Free & Dairy Free! Perfect for Snacks, Parties, Fundraisers, Gifts and Holiday Treats!
Provided by A Little Insanity - Erika
Categories Dessert
Time 35m
Number Of Ingredients 5
Steps:
- Line a Cookie Sheet with Wax or Parchment Paper and set-aside. Keep you oven-mitts handy too.
- Measure out your Nuts or Seeds in a Medium Bowl and set-aside.
- Place your pot on your stovetop over Medium heat. (I use this Cast Iron Dutch Oven - Cast Iron is wonderful for candy making & all types of cooking since it evenly distributes heat over the whole pan - even in the oven!)
- With a Silicone spatula, mix together the Sugar, Cinnamon, Salt & Water in your pot - stirring occasionally during the first 5 minutes. Between 5-10 minutes, your mixture should start to bubble & foam.
- Continue stirring regularly as the mixture continues to heat up for the next 10 minutes. Be sure to scrape the sides of the pot as you go.
- Be sure the mixture is truly at 238 degrees! If you add the nuts too early, or if the temp is not accurate, you will end up with a 'stringy' candy result (which can still be saved - see note section below). I sometimes hold the temp for an extra minute or so until I can see the mixture pull away from the bottom of the pan when I scrape it with a rubber spatula. It is crucial to any candy recipe that your candy thermometer is accurate - I test/calibrate mine regularly against boiling water which boils at 212 degrees F.
- Once you reach the Soft Ball temperature, then work quickly to add your Nuts or Seeds to the mixture - using your spatula to continuously combine everything together - coating each Nut evenly. The coating will go from a shiny, stringy glaze to a dull, sugary coating in less than a minute. The coolness of the Nuts/Seeds will begin to crystalize the candy quickly. There should be no wet glaze leftover - it should have all crystalized.
- Using your oven mitts to handle the pot, remove from heat & carefully dump out the candied nuts/seeds onto your prepared cookie sheet & set-aside to cool completely. Break apart any large pieces. I place my cookie sheet on a cooling rack to avoid any moisture during the cooling process.
- Once the candy is cooled, you can store it in an airtight container or package it up for gift giving.
Nutrition Facts : ServingSize 1 Piece, Calories 14 calories
CANDIED NUTS
Provided by Food Network
Categories appetizer
Time 20m
Yield 12 to 15 servings
Number Of Ingredients 7
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.
CANDIED NUTS
This is one of my favorites not only to have on hand at home, but to pull together for a last minute hostess gift.
Provided by Rob Tanner
Categories Appetizers and Snacks Nuts and Seeds
Time 55m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 31.1 g, Fat 18 g, Fiber 3.2 g, Protein 9.4 g, SaturatedFat 2.5 g, Sodium 48.1 mg, Sugar 26.4 g
CANDIED PECANS
You can't eat just one. Crunchy, sweet, salty, and AMAZING!
Provided by Alix
Categories Appetizers and Snacks Nuts and Seeds
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix sugar, cinnamon, and salt together in a bowl.
- Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 26.5 g, Fat 32.7 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 238.2 mg, Sugar 21.8 g
CANDIED NUTS
Alex Porter, chef at Norma's at Le Parker Meridien Hotel, concocted an incredible Chocolate Banana Waffle Napoleon. In his recipe, bananas are sauteed and layered onto waffles; the whole creation is then topped with chocolate and these candied nuts.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Combine nuts and maple syrup in small saucepan. Bring to a boil over medium-high heat, and continue to cook until syrup begins to coat nuts, about 30 minutes.
- In a medium saucepan, heat canola oil to 350 degrees. Strain nuts to remove any excess syrup. Transfer to a baking sheet to cool. Fry nuts until crispy and any excess caramel is removed. Remove to a baking sheet lined with a Silpat baking mat. Let cool.
EASY CANDIED NUTS RECIPE
An easy and crunchy candied nut that is great for snacking or gift giving.
Provided by Momma Cyd
Categories Snack
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees.
- In a medium bowl beat egg whites until stiff peaks form.
- Gradually stir in sugar, vanilla, and cinnamon. Then fold in nuts.
- Spread the mixture on a parchment lined cookie sheet.
- Bake for 30 to 40 minutes, stirring every 10 minutes until toasted and crispy. (I used a spatula and carefully turned it over every 10 minutes)
- Store in an airtight container.
Nutrition Facts : Calories 302 kcal, Carbohydrate 22 g, Protein 4 g, Fat 24 g, SaturatedFat 2 g, Sodium 17 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving
CANDIED WALNUTS
Turn ordinary walnuts into a taste sensation with this simple candied walnuts recipe that's prepared on the stovetop. With plenty of brown sugar and a hint of pepper, the crunchy candied walnuts are a nice complement to a fruit and cheese tray. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a large heavy skillet, combine the oil, vinegar and pepper. Cook and stir over medium heat until blended. Add walnuts and cook over medium heat until nuts are toasted, about 4 minutes. , Sprinkle with brown sugar. Cook and stir until sugar is melted, 2-4 minutes. Spread on foil to cool. Store in an airtight container.
Nutrition Facts : Calories 124 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CANDIED NUTS
Make and share this Candied Nuts recipe from Food.com.
Provided by dojemi
Categories Lunch/Snacks
Time 1h5m
Yield 1 pan broken into bits
Number Of Ingredients 5
Steps:
- Whisk together the egg and water till frothy.
- Stir in nuts.
- Combine sugar and cinnamon.
- Add egg mixture to sugar/cinnamon mixture.
- In a lightly buttered shallow pan spread mixture.
- Bake (in middle of oven) at 250 degrees for 50 minutes.
- Cool 1/2 hour and break into chunks.
- Will keep 5-days in tight container.
Nutrition Facts : Calories 4072.9, Fat 282.3, SaturatedFat 37.9, Sodium 3723.7, Carbohydrate 347.3, Fiber 54.9, Sugar 225.7, Protein 98.8
CANDIED PECANS
I pack these easy candied pecans in jars tied with pretty ribbon for family and friends. My granddaughter gave some to a doctor at the hospital where she works, and he said they were too good to be true! -Opal Turner, Hughes Springs, Texas
Provided by Taste of Home
Time 55m
Yield about 1 pound (8 servings).
Number Of Ingredients 7
Steps:
- Place pecans in a shallow baking pan in a 250° oven for 10 minutes or until warmed. Grease a 15x10x1-in. baking pan with 1 tablespoon butter; set aside. , Grease the sides of a large heavy saucepan with remaining butter; add sugar, water, salt and cinnamon. Bring to a boil, stirring constantly to dissolve sugar. Cover; cook 2 minutes to dissolve any sugar crystals that may form on the sides of pan., Cook, without stirring, until a candy thermometer reads 236° (soft-ball stage). Remove from the heat; add vanilla. Stir in warm pecans until evenly coated. , Spread onto prepared baking pan. Bake at 250° for 30 minutes, stirring every 10 minutes. Spread on a waxed paper-lined baking sheet to cool.
Nutrition Facts : Calories 380 calories, Fat 30g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 4g fiber), Protein 3g protein.
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