Citrus Candied Nuts Recipes

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CANDIED CITRUS



Candied Citrus image

This tart and sweet candied citrus is so easy to make, and it adds a zippy pop to drinks, desserts and more. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield About 1 dozen citrus slices.

Number Of Ingredients 3

2-1/4 cups sugar
2 cups water
10 to 12 large tangerine or medium orange slices

Steps:

  • In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.

Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

CITRUS CANDIED NUTS



Citrus Candied Nuts image

This is a great treat if you need something to mail for the holidays. The citrus is great at cutting the sweetness.

Provided by Crabbycakes

Categories     Lunch/Snacks

Time 40m

Yield 3 cups

Number Of Ingredients 8

1 egg white
1 1/2 cups whole almonds
1 1/2 cups pecan halves
1 cup powdered sugar
2 tablespoons lemon juice
2 teaspoons orange zest
1 teaspoon grated lemon, rind of
1/8 teaspoon ground nutmeg

Steps:

  • Preheat oven to 300F.
  • Generously grease 151/2x101/2x 1-inch jelly roll pan.
  • Beat egg white in medium bowl with electric mixer on high speed until soft peaks form.
  • Add almonds and pecans; stir until coated.
  • Stir in powdered sugar, lemon juice, orange peel, lemon peel and nutmeg.
  • Turn out onto prepared pan, spreading nuts in single layer.
  • Bake 30 minutes, stirring after 20 minutes.
  • Turn off oven.
  • Let nuts stand in oven 15 minutes more.
  • Immediately remove nuts from pan to sheet of foil.
  • Cool completely.
  • Store up to 2 weeks in air tight container.

Nutrition Facts : Calories 921.3, Fat 71.9, SaturatedFat 5.9, Sodium 19.6, Carbohydrate 62.3, Fiber 13.5, Sugar 44.9, Protein 21

CANDIED WALNUTS



Candied Walnuts image

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

2 tablespoons canola oil
2 tablespoons balsamic vinegar
1/8 teaspoon pepper
2 cups walnut halves
1/2 cup packed brown sugar

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.

ORANGE CREAMSICLE CANDIED PECANS



Orange Creamsicle Candied Pecans image

These are a year-round favorite in our house. We've made several variations and still come back to this one as our all-time favorite. Hand-shelled pecans from Grandma's tree, with a vanilla-orange sugar coating that gets its depth from cinnamon, pepper, rosemary, and a bit of Kahlua® and Grand Marnier®.

Provided by itsshellebelle

Categories     Appetizers and Snacks     Nuts and Seeds

Time 50m

Yield 10

Number Of Ingredients 13

2 large egg whites
1 teaspoon water
1 teaspoon orange extract
½ teaspoon vanilla extract
1 ½ teaspoons orange-flavored liqueur (such as Grand Marnier®)
1 ½ teaspoons coffee-flavored liqueur (such as Kahlua®)
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon finely chopped fresh rosemary
1 tangerine, finely zested
1 pound shelled pecan halves

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
  • Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
  • Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
  • Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 27.4 g, Fat 32.7 g, Fiber 4.6 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 127.6 mg, Sugar 22.4 g

CANDIED SPICED NUTS



Candied Spiced Nuts image

I find these nuts very addicting. I really love the orange/spice combination. These don't last very long in my house, so I often have to double the recipe.

Provided by Bayhill

Categories     Lunch/Snacks

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

1 1/2 cups walnut halves
1/2 cup granulated sugar
1/4 cup water
1/2 teaspoon orange zest
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 pinch of grated nutmeg

Steps:

  • Combine all ingredients in a medium size heavy skillet. Heat over medium-high heat to boiling.
  • Cook, stirring constantly, until all of the liquid is evaporated and nuts are coated and sugary (approximately 5 minutes).
  • Transfer to a non-stick baking sheet; break nuts apart while still warm. Let cool.

Nutrition Facts : Calories 1026.4, Fat 76.4, SaturatedFat 7.2, Sodium 4.8, Carbohydrate 83.5, Fiber 8.2, Sugar 69.6, Protein 17.9

CANDIED CITRUS



Candied Citrus image

Use these to decorate our Orange-Vanilla Bean Cupcakes. Other citrus, such as lemons or blood oranges, can be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 dozen slices

Number Of Ingredients 3

1 cup sugar
1 cup water
2 small navel oranges, cut into 1/8-inch-thick slices, seeded (or other citrus)

Steps:

  • Bring sugar and water to a boil in a large saucepan over medium heat. Reduce heat, and simmer, stirring occasionally, until clear, about 5 minutes. Add enough orange slices to fit in 1 layer. Simmer, flipping occasionally, until translucent, 20 to 40 minutes. Using a slotted spoon, transfer slices to a heatproof container. Repeat. Pour syrup over top. Let cool. Citrus in syrup will keep, covered and refrigerated, for up to 1 week.

CANDIED NUTS



Candied Nuts image

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

2 cups raw peanuts
1 cup white sugar
⅓ cup water
1 pinch coarse sea salt, or to taste
1 pinch ground cinnamon
1 pinch chili powder

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

SUGAR-AND-SPICE CANDIED NUTS



Sugar-and-Spice Candied Nuts image

Categories     Nut     Dessert     Bake     Cocktail Party     Super Bowl     Vegetarian     Kid-Friendly     Quick & Easy     Spice     Shower     Party     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

1 tablespoon unsalted butter plus additional for greasing parchment
1/4 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
Rounded 1/4 teaspoon kosher salt
2 cups mixed nuts
Special Equipment
parchment paper

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.

CHOCOLATE-AND-NUT-CRUSTED CANDIED ORANGE



Chocolate-And-Nut-Crusted Candied Orange image

Chocolate and orange is an iconic wintertime pairing for good reason; the rich chocolate contrasts beautifully with the peak-season oranges. Here, we've made an easy candy from this dynamic duo that is perfect for giving as holiday gifts this year.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 25m

Yield Makes 16

Number Of Ingredients 4

16 sweetened dried orange slices (available at olivenation.com)
3/4 cup dark melting wafers (about 4 ounces), such as Ghirardelli or Merckens, melted; or Tempered Chocolate
2 tablespoons finely chopped roasted almonds or raw pistachios, preferably Sicilian
2 tablespoons finely chopped candied ginger or dried apricot

Steps:

  • Dip half of each orange slice into chocolate; roll dipped edges in nuts and place on a parchment-lined baking sheet. Add a few pieces of candied ginger.
  • Let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.

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