Candy Nuts Glazed Recipes

EASY CANDIED CASHEWS

Steps:

• Add the butter to a small saucepan over medium heat and let it melt.
• Add the sugar and cashews.
• Stir the mixture frequently (it burns easily so watch it closely) until the sugar melts and caramelizes over the nuts. Once all the sugar has melted and coated the nuts, they're done.
• Spread them onto a plate or piece of parchment paper so they don't all stick together. Some will clump together, which is fine.
• Allow them to cool then store them in a sealed container.

EASY CANDIED PECANS (JUST 5 MINUTES AND 4 INGREDIENTS!)

Steps:

• In a small bowl, combine brown sugar, water, vanilla, and kosher salt, stirring to combine (don't worry that the sugar and salt won't all be dissolved). Set this at-the-ready, next to your stove, as this recipe goes really quickly.
• In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they're done.
• Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixture. Immediately remove from heat so they don't burn.
• Spread the pecans on a piece of parchment to cool. Once cooled, you can break the nuts apart, if needed.
• Enjoy immediately or store in an airtight container. The pecans will be slightly sticky at first, but the coating hardens further within a few hours.

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.

5 MINUTE CANDIED WALNUTS

Steps:

• Heat a medium non-stick skillet over medium heat, add 1 cup walnuts, 1/4 cup granulated sugar and 1 Tbsp butter.
• Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
• Transfer immediately onto a sheet of parchment paper and separate the nuts right away. Using two spatulas will make this task go faster. You don't want to give the nuts a chance to turn into a wad of inseparable delicious goodness unless you are the only person who will be enjoying the wad ;). Seriously, move quickly from the time the nuts are coated until they are separated out on the parchment paper.
• Once the coating hardens (5-7 minutes), you can transfer them to a bowl and enjoy!

GLAZED PECANS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In 12-inch skillet, melt butter over medium heat. Add brown sugar and syrup; mix well. Cook until bubbly, stirring constantly.
• Add pecans; cook 2 to 3 minutes, stirring constantly, until coated. Spread mixture onto parchment-lined cookie sheet.
• Bake 6 to 8 minutes or until golden brown. Cool completely, about 30 minutes. Store in tightly covered container up to 2 weeks.

CANDIED PECANS

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.

CANDIED PECANS

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.

THE BEST CANDIED NUTS RECIPE

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.

GLAZED NUTS

Steps:

• In a heavy 8 inch skillet combine nuts, sugar and butter.
• Cook over med heat, stirring constantly until sugar is melted and golden in color and nuts are toasted (about 7 minutes).
• Spread nuts on a butter cookie sheet or aluminum foil, separating nuts.
• Sprinkle lightly with salt.

CANDY NUTS

Steps:

• Line a baking sheet with foil; butter the foil and set aside.
• In a 10-inch, heavy skillet combine nuts, sugar, butter and vanilla; cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt Do Not Stir.
• Reduce heat to low; continue cooking until sugar is golden brown, stirring occasionally.
• Remove skillet from heat; pour nut mixture onto the prepared baking sheet; cool completely and break into clusters.
• Store tightly covered in the fridg for up to 3 weeks.

CANDIED PECANS

Steps:

• Line a baking sheet with parchment paper. In a small saucepan, bring the sugar and 3/4 cup water to a boil. Reduce to a simmer, then add the pecans and cook until glossy, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet and let cool.

CANDIED CASHEWS

Steps:

• Combine butter, water, sugar, and vanilla in a non-stick pan. Bring to a simmer.
• Stir in cashews and continue to stir until sugars begin to crystallize.
• Take off the heat and spread over a tray lined with parchment. Leave to cool for 15 minutes.