‘Tis the season for candied nuts! Sweet, crunchy, a little salty, and downright addicting.
We are sharing another recipe that is a family tradition and this time we are going the sweet route. My mom makes sugared nuts (also called Swedish nuts) every year for the holidays. She makes batches and batches and gives them as gifts to friends and family.
I took her recipe and tweaked it a little to put my own spin on it. We are using coconut sugar instead of white sugar as it adds a delicious caramel taste. I also cut down on the sugar some to make these a little lighter and not overly sweet. Then I added some cinnamon and vanilla for a little more flavor.
The end result is the perfect combination of crunchy coated nuts. These nuts can be made any time of year, but with it being the holidays, they are perfect for gifting.
Why we love these candied nuts
- easy to make – simply mix everything together and bake
- not loaded with sugar – we are using 1/2 the amount of sugar found in your typical candied nuts recipe
- versatile – have them as a snack, put them in salads, on top of yogurt or ice cream, or give them as gifts!
Ingredients
- raw nuts of choice – I am using a mix of pecans, cashews, almonds, and brazil nuts
- egg white
- coconut sugar – I love using this as it adds a caramel flavor
- cinnamon
- vanilla extract
- salt
- butter
How to make candied nuts
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- Melt butter. Add butter to a small saucepan and melt.
- Mix together nuts. In a large bowl, add egg white, coconut sugar, cinnamon, vanilla, and salt and mix well to combine. Add your nuts and stir until nuts are fully coated by the sugar mixture. Add butter and stir to combine again.
- Bake. Spread nuts out on the baking sheet in a single layer, spreading out evenly. Bake for 25-30 minutes, stirring every 8-10 minutes. Stir one last time when they are done.
- Let cool. Remove nuts from the baking sheet (I put them on another piece of parchment paper), spread them out, and break up any large clumps. Let cool completely.
Why are my candied nuts sticky?
If your nuts are not getting crunchy and are still sticky, they didn’t bake long enough. They should start to harden up within 5-10 minutes after taking them out, with fully hardening in about 30 minutes. If they are still sticky, bake for another 5-10 minutes and let them cool again.
Make a double batch
These candied nuts can easily be doubled or even tripled. Simply just use 2 baking sheets when baking. My mom does this every year for the holidays and gives them as gifts.
Use any nuts
Any combination of nuts will work – cashews, almonds, pecans, walnuts, brazil nuts, macadamia nuts, and peanuts are all good choices. You can use a mix of some nuts or all of one kind. I do suggest using some pecans as the cinnamon sugar gets inside their rivets, and is SO GOOD.
How long do candied nuts last
Candied nuts will last 2-3 weeks in a tightly sealed container on the counter.
Storage
- to store – place in a tightly sealed glass dish, jar, or tin with parchment paper at room temperature. Candied nuts will last for 2-3 weeks.
Substitutions and additions
- raw nuts of choice – you can use any combination of different nuts! Swap out one kind for another or use all of one kind.
- egg white – you need to use this as it helps the sugar stick and hardens.
- coconut sugar – brown sugar or white sugar will work instead. I suggest at granulated sugar as it adds a nice coating to the nuts.
Here are some additions you can add to your nuts:
- spices – add some different spices to change it up. Nutmeg, cloves, or even cayenne pepper would be delicious!
More snack recipes
- protein hot chocolate
- homemade caramel popcorn
- pumpkin pie butter
- honey rosemary roasted cashews
- chocolate chip gingerbread blondies
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Candied Nuts
ingredients
- 4 tablespoons butter (56 grams)
- 1 large egg white
- 1/2 cup coconut sugar (96 grams)
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 cups raw nuts of choice (I used a mix of pecans, cashews, almonds, and brazil nuts)
instructions
- Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- Melt butter. Add butter to a small saucepan and melt.
- Mix together nuts. In a large bowl, add egg white, coconut sugar, cinnamon, vanilla, and salt and mix well to combine. Add your nuts and stir until nuts are fully coated by the sugar mixture. Add butter and stir to combine again.
- Bake. Spread nuts out on the baking sheet in a single layer, spreading out evenly. Bake for 25-30 minutes, stirring every 8-10 minutes. Stir one last time when they are done.
- Let cool. Remove nuts from the baking sheet (I put them on another piece of parchment paper), spread them out, and break up any large clumps. Let cool completely.
- Enjoy! Nuts will keep for 2-3 weeks in a tightly sealed container at room temperature.
Sue says
These candied nuts are so good and addictive. I had to seal them away in a jar to stop eating them before Christmas!
Recipe was easy and quick. Can’t wait to try and change up spices too.
Kelly says
Haha right?! The same thing happens to me lol. So glad you liked them Sue and thanks for trying them!
Dad says
We love them
Kelly says
The best right?!