Kickstart your snacking game with these perfectly sweet candied nuts! Whether you’re hosting a holiday gathering, craving a cozy treat, or simply want to elevate your snack stash, these irresistible recipes are sure to delight. From spicy-sweet glazes to classic cinnamon sugar, there’s a flavor for every palate. Get ready to discover 20 easy-to-make recipes that will have everyone asking for more—let’s dive in!
Classic Cinnamon Sugar Candied Almonds
Unbelievably, I first discovered these addictive cinnamon sugar almonds at a holiday market years ago, and I’ve been perfecting my homemade version ever since. There’s something magical about how the sweet, spicy coating transforms simple almonds into the perfect snack for cozy evenings or holiday gatherings. I love making big batches to share with friends—they always disappear faster than I can make them!
Ingredients
– 2 cups of raw almonds
– 1 egg white
– 1/4 cup of granulated sugar
– 1/4 cup of brown sugar
– 1 tablespoon of ground cinnamon
– A good pinch of salt
– 1 tablespoon of vanilla extract
Instructions
1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk the egg white until it becomes frothy and slightly thickened.
3. Add the vanilla extract to the egg white and whisk until fully combined.
4. Tip: Make sure your egg white is at room temperature—it whips up much better and creates that perfect crispy coating.
5. Pour the raw almonds into the egg white mixture and stir until every almond is completely coated.
6. In a separate small bowl, mix together the granulated sugar, brown sugar, cinnamon, and salt.
7. Sprinkle the sugar mixture over the coated almonds and toss until they’re evenly covered in the cinnamon sugar.
8. Spread the almonds in a single layer on your prepared baking sheet.
9. Bake for 30 minutes, stirring halfway through to ensure even cooking.
10. Tip: Don’t overcrowd the pan—spreading them out ensures they get crispy instead of steaming.
11. After 30 minutes, check if the almonds are dry and the coating is set—they should make a light tapping sound when stirred.
12. Remove from oven and let cool completely on the baking sheet for about 20 minutes.
13. Tip: Resist the urge to taste them hot—they need to cool fully to achieve that signature crunch.
14. Once completely cooled, break apart any clusters and transfer to an airtight container.
Outrageously crunchy and perfectly spiced, these almonds develop an incredible glass-like sugar coating that shatters with each bite. The warm cinnamon flavor pairs beautifully with the nutty almonds, creating that addictive sweet-and-savory balance I can never resist. I love serving these in little bowls around the house during holiday parties or packing them in cute jars as edible gifts—they’re always the first thing to disappear!
Spicy Maple Glazed Pecans
Last weekend, I was craving something sweet with a little kick to munch on during movie night, and these spicy maple glazed pecans totally hit the spot. They’re so easy to throw together, and my husband keeps sneaking handfuls straight from the jar—I can’t blame him!
Ingredients
- 2 cups of raw pecans
- 1/3 cup of pure maple syrup
- 1 tablespoon of melted coconut oil
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- 1/4 teaspoon of sea salt
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the maple syrup, melted coconut oil, smoked paprika, cayenne pepper, and sea salt, whisking until everything is fully blended.
- Tip: If your coconut oil is solid, melt it in the microwave for about 20 seconds first so it mixes smoothly.
- Add the raw pecans to the bowl and stir gently with a spatula until every pecan is evenly coated in the spicy maple mixture.
- Spread the coated pecans in a single layer on the prepared baking sheet, making sure none are overlapping.
- Tip: Leaving space between pecans helps them crisp up evenly instead of steaming.
- Bake for 15–18 minutes, stirring halfway through, until the glaze is bubbly and the pecans are fragrant and lightly browned.
- Remove the baking sheet from the oven and let the pecans cool completely on the sheet—about 30 minutes—to allow them to crisp up.
- Tip: Don’t skip the cooling step! They’ll be sticky if you try to break them apart warm.
Deliciously crunchy with a warm, smoky heat that builds slowly, these pecans are perfect sprinkled over a fall salad or simply enjoyed by the handful. I love packing them in little bags as edible gifts—they always disappear fast!
Honey Roasted Candied Walnuts
Finally, after burning one too many batches of nuts, I’ve perfected this honey roasted candied walnut recipe that’s become my go-to holiday gift. My family now expects these sweet, crunchy gems every Thanksgiving, and honestly, I wouldn’t have it any other way—they disappear faster than the turkey!
Ingredients
– 2 cups of raw walnut halves
– A generous 1/4 cup of honey (I prefer local wildflower for its floral notes)
– A couple tablespoons of granulated sugar
– A big pinch of kosher salt
– A splash of vanilla extract
– A tiny bit of melted butter (about 1 tablespoon)
– A light dusting of cinnamon (roughly 1/2 teaspoon)
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze.
2. In a medium bowl, combine the honey, sugar, melted butter, vanilla extract, and cinnamon, stirring until everything is fully incorporated and smooth.
3. Add the raw walnut halves to the bowl and toss them thoroughly with a spatula, making sure each walnut is evenly coated with the honey mixture.
4. Spread the coated walnuts in a single layer on your prepared baking sheet, separating any clumps so they roast evenly instead of steaming.
5. Bake for 15–18 minutes, checking at the 15-minute mark—the walnuts should be golden brown and the coating bubbly, but watch closely to avoid burning.
6. Remove the baking sheet from the oven and immediately sprinkle the hot walnuts with kosher salt, which helps balance the sweetness and enhances the flavor.
7. Let the walnuts cool completely on the baking sheet for about 30–45 minutes; they’ll crisp up as they cool, so don’t rush this step or they might stay chewy.
8. Once cooled, break apart any clusters and store the walnuts in an airtight container to maintain their crunch.
Unbelievably crunchy with a caramel-like sweetness from the honey, these walnuts have just the right salty kick to keep you reaching for more. I love tossing them over salads for a textural surprise or gifting them in mason jars tied with ribbon—they always earn rave reviews!
Vanilla Bean Candied Cashews
As I was cleaning out my pantry last weekend, I stumbled upon a forgotten bag of cashews and decided to transform them into something special. There’s something so satisfying about turning simple ingredients into a gourmet treat that makes your kitchen smell like a fancy bakery.
Ingredients
- 2 cups of raw cashews
- 1/2 cup of granulated sugar
- 1/4 cup of water – just enough to get things going
- 1 whole vanilla bean, split and scraped
- A generous pinch of fine sea salt
- 1 tablespoon of unsalted butter
Instructions
- Line a baking sheet with parchment paper and set it aside near your stove.
- Combine the sugar, water, and scraped vanilla bean seeds (including the pod) in a large skillet over medium heat.
- Stir constantly with a wooden spoon until the sugar completely dissolves and the mixture becomes clear, about 2-3 minutes.
- Add the raw cashews to the skillet and continue stirring to coat every nut evenly with the vanilla syrup.
- Cook the cashews while stirring frequently until the sugar coating turns golden brown and crystallizes around the nuts, about 8-10 minutes.
- Remove the skillet from heat and immediately stir in the butter and sea salt until everything is well combined.
- Quickly transfer the hot candied cashews to your prepared baking sheet, spreading them in a single layer to prevent clumping.
- Let the cashews cool completely at room temperature for about 30 minutes until they become crisp and no longer sticky to touch.
- Break apart any clusters gently with your hands and discard the vanilla bean pod before storing.
The finished cashews have this incredible crunch with delicate vanilla speckles throughout, making them perfect for topping ice cream or adding to your morning yogurt. They also make the most thoughtful homemade gift when packaged in cute mason jars tied with ribbon.
Brown Sugar Bourbon Candied Pecans
Whenever I’m craving something sweet with a grown-up twist, these brown sugar bourbon candied pecans are my absolute go-to. I first made these for a holiday party last year, and now my friends practically demand them at every gathering—they’re that addictive! There’s something magical about how the bourbon caramelizes with the brown sugar to create this incredible crunchy coating.
Ingredients
- 2 cups of raw pecan halves
- 1/2 cup of packed dark brown sugar
- 2 tablespoons of unsalted butter
- 2 tablespoons of your favorite bourbon
- 1/2 teaspoon of vanilla extract
- A generous pinch of kosher salt
- A tiny pinch of cayenne pepper for just a hint of warmth
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Spread the pecan halves in a single layer on your prepared baking sheet and toast them for 8 minutes until they become fragrant and slightly darker in color.
- While the pecans are toasting, combine the brown sugar, butter, bourbon, vanilla, salt, and cayenne in a medium saucepan over medium heat.
- Stir the mixture constantly with a wooden spoon until the butter melts completely and the sugar dissolves, which should take about 3-4 minutes.
- Bring the mixture to a gentle bubble and cook for exactly 2 more minutes while continuing to stir—this timing is crucial for the perfect caramel consistency.
- Remove the toasted pecans from the oven and immediately pour them into the saucepan with the bourbon caramel.
- Stir quickly and thoroughly until every pecan is completely coated in the glossy caramel mixture.
- Spread the coated pecans back onto the parchment-lined baking sheet in a single layer, separating any that are stuck together.
- Bake at 325°F for 12-14 minutes until the coating appears dry and the pecans are deeply golden brown.
- Remove from the oven and let the pecans cool completely on the baking sheet for at least 30 minutes—they’ll crisp up as they cool.
Just wait until you taste that perfect crunch and the way the bourbon flavor deepens as they cool. These pecans develop this incredible glass-like caramel coating that shatters with each bite, while the cayenne provides the subtlest warmth that creeps up on you. I love serving these alongside a cheese board or crumbling them over vanilla ice cream for an instant dessert upgrade.
Orange Zest Candied Hazelnuts
Dazzling with sweet citrus notes and a satisfying crunch, these Orange Zest Candied Hazelnuts have become my go-to holiday treat. I first made them last year when I needed a quick hostess gift, and now my friends request them constantly—they’re dangerously addictive straight from the baking sheet!
Ingredients
– 2 cups of raw hazelnuts
– 1/2 cup of granulated sugar
– 1/4 cup of water
– A good pinch of fine sea salt
– Zest from one large orange (about 2 tablespoons)
– 1 tablespoon of unsalted butter
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the hazelnuts in a single layer on the prepared baking sheet.
3. Toast the hazelnuts for 10-12 minutes until they’re fragrant and the skins are slightly cracked.
4. Transfer the hot hazelnuts to a clean kitchen towel and rub vigorously to remove most of the skins—don’t worry about perfection, a few skins add character!
5. In a medium saucepan, combine the sugar, water, and salt over medium heat.
6. Stir continuously with a wooden spoon until the sugar completely dissolves, about 2-3 minutes.
7. Stop stirring and let the syrup bubble until it reaches 300°F on a candy thermometer—this hard crack stage is crucial for that signature snap.
8. Immediately remove the saucepan from heat and stir in the orange zest and butter until fully incorporated.
9. Quickly add the toasted hazelnuts to the syrup and stir vigorously to coat every nut evenly.
10. Working quickly before the candy sets, spread the coated hazelnuts in a single layer on the parchment-lined baking sheet using two forks to separate any clusters.
11. Let the hazelnuts cool completely at room temperature for about 30 minutes until hardened and crisp.
12. Break apart any large clusters with your hands. Gorgeously glossy and fragrant, these candied hazelnuts deliver the perfect balance of buttery crunch and bright citrus that makes them impossible to stop eating. I love sprinkling them over vanilla ice cream or gifting them in pretty mason jars—they always disappear within hours!
Rosemary and Sea Salt Candied Pistachios
Years ago, I discovered the magic of candied nuts at a holiday market, and I’ve been perfecting my own version ever since—these rosemary and sea salt pistachios are my current obsession. They’re that perfect balance of sweet, savory, and crunchy that makes it impossible to stop at just one handful.
Ingredients
– 2 cups of raw shelled pistachios
– 1/2 cup of granulated sugar
– 1/4 cup of water
– 1 tablespoon of fresh rosemary, finely chopped
– 1 teaspoon of flaky sea salt
– A splash of olive oil for coating
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the granulated sugar and water over medium heat, stirring constantly until the sugar completely dissolves—this usually takes about 3–4 minutes.
3. Add the pistachios to the saucepan and continue stirring for 5–7 minutes until the sugar syrup thickens and coats each nut evenly. Tip: Keep the heat medium to avoid burning the sugar—if it starts to darken too quickly, reduce the heat slightly.
4. Spread the coated pistachios in a single layer on the prepared baking sheet, separating any clumps with a fork.
5. Bake for 15–18 minutes, stirring halfway through, until the nuts are golden and fragrant. Tip: Watch closely near the end—the nuts can go from perfectly toasted to overdone in just a minute!
6. Immediately sprinkle the baked pistachios with the chopped rosemary and flaky sea salt while they’re still hot, tossing gently to distribute the seasonings.
7. Let the pistachios cool completely on the baking sheet for about 30 minutes until they become crisp. Tip: Resist snacking while warm—they’ll be sticky instead of crunchy if you break into them too soon.
8. Break apart any remaining clusters and transfer to an airtight container.
Glistening with that crackly sugar shell and fragrant rosemary, these pistachios have this addictive crunch that gives way to the nut’s natural richness. I love scattering them over a goat cheese salad or packing them in little bags as edible gifts—they always disappear faster than I expect!
Dark Chocolate Drizzled Candied Macadamias
Every time I make these dark chocolate drizzled candied macadamias, I’m reminded of that first batch I burned to a crisp—lesson learned! Now they’re my go-to holiday gift, and honestly, I sneak a handful straight from the baking sheet every single time.
Ingredients
- 2 cups of raw macadamia nuts
- 1/2 cup of granulated sugar
- 1/4 cup of water
- A pinch of flaky sea salt
- 1/2 cup of dark chocolate chips
- A splash of vanilla extract
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Spread the raw macadamia nuts evenly on the prepared baking sheet.
- Toast the nuts in the oven for 10–12 minutes, until they’re lightly golden and fragrant—watch closely to avoid burning!
- While the nuts toast, combine the granulated sugar and water in a small saucepan over medium heat.
- Stir the mixture constantly until the sugar dissolves completely, about 3–4 minutes.
- Stop stirring and let the syrup boil until it reaches 300°F on a candy thermometer (hard crack stage).
- Quickly remove the syrup from heat and stir in the toasted macadamias until fully coated.
- Tip: Work fast here so the sugar doesn’t set before the nuts are evenly covered.
- Spread the candied nuts in a single layer on the parchment-lined baking sheet.
- Sprinkle the flaky sea salt over the warm nuts for a sweet-salty balance.
- Let the candied macadamias cool completely at room temperature, about 30 minutes.
- Melt the dark chocolate chips in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth.
- Tip: Add a splash of vanilla extract to the melted chocolate for extra depth of flavor.
- Drizzle the melted chocolate over the cooled candied macadamias using a fork or piping bag.
- Allow the chocolate to set at room temperature for about 1 hour, or speed it up in the fridge for 15 minutes.
- Tip: Break apart any large clusters gently with your hands for bite-sized pieces.
Zesty crunch gives way to creamy macadamia richness, all wrapped in that bittersweet chocolate shell. I love crumbling these over vanilla ice cream or just stacking them in a jar for desperate snack attacks—they never last long!
Coconut Lime Candied Brazil Nuts
Finally, after that disastrous attempt at homemade granola last week (let’s just say my kitchen smelled like burnt regrets), I stumbled upon this magical combination while trying to use up some leftover Brazil nuts from holiday baking. These coconut lime candied Brazil nuts have become my new obsession—they’re the perfect balance of tropical and sweet that makes you feel like you’re on vacation even when you’re just binge-watching reality TV.
Ingredients
– 2 cups of raw Brazil nuts
– 1/2 cup of granulated sugar
– 1/4 cup of water
– A generous tablespoon of lime zest (from about 2 limes)
– 2 tablespoons of fresh lime juice
– 1/3 cup of shredded coconut
– A pinch of salt
– 1 teaspoon of vanilla extract
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Spread the Brazil nuts in a single layer on the prepared baking sheet.
3. Toast the nuts in the oven for 8-10 minutes until they become fragrant and lightly golden.
4. Combine the sugar and water in a medium saucepan over medium heat, stirring until the sugar dissolves completely.
5. Bring the sugar mixture to a gentle boil without stirring, letting it cook for 3-4 minutes until it thickens slightly.
6. Add the toasted Brazil nuts to the saucepan and stir continuously for 2 minutes to coat them evenly.
7. Sprinkle in the lime zest and pour in the fresh lime juice, stirring for another minute until well incorporated.
8. Mix in the shredded coconut and continue stirring for 1-2 minutes as the mixture becomes sticky and clings to the nuts.
9. Remove the pan from heat and stir in the pinch of salt and vanilla extract until everything is well combined.
10. Immediately spread the coated nuts back onto the parchment-lined baking sheet in a single layer, separating any clumps with your spoon.
11. Let the nuts cool completely at room temperature for about 45-60 minutes until the coating hardens and becomes crisp.
12. Break apart any remaining clusters and transfer the finished nuts to an airtight container. Zeroing in on that perfect crunch, these nuts deliver an addictive texture that starts with a crisp sugar shell and gives way to the creamy Brazil nut interior. The lime cuts through the sweetness with a bright zing, while the coconut adds tropical depth that makes these impossible to stop eating. I love serving them alongside tropical cocktails or crumbling them over coconut ice cream for an extra special dessert.
Smoky Chipotle Candied Peanuts
Finally, after burning one too many batches of regular candied nuts, I discovered the magic of adding chipotle to the mix—these smoky, sweet, and spicy peanuts have been my go-to snack ever since, especially during cozy fall evenings when I’m curled up with a book and need something crunchy to munch on.
Ingredients
– 2 cups of raw peanuts (I like the skin-on kind for extra texture)
– 1/2 cup of granulated sugar
– 1/4 cup of water (just a good splash to get things going)
– 1 tablespoon of olive oil (a nice glug to keep things from sticking)
– 1 teaspoon of chipotle powder (for that smoky kick)
– 1/2 teaspoon of salt (a couple of pinches to balance the sweetness)
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper to prevent sticking—this is my favorite trick for easy cleanup.
2. In a medium saucepan over medium heat, combine the granulated sugar, water, and olive oil, stirring constantly with a wooden spoon until the sugar fully dissolves, about 2–3 minutes.
3. Add the raw peanuts to the saucepan and continue stirring for another 3–4 minutes until the mixture thickens slightly and coats the peanuts evenly.
4. Sprinkle in the chipotle powder and salt, mixing thoroughly to ensure every peanut gets a hint of that smoky spice.
5. Spread the coated peanuts in a single layer on the prepared baking sheet, separating any clumps with a fork for even cooking.
6. Bake for 15–18 minutes, checking at the 15-minute mark—the peanuts should turn a deep golden brown and smell fragrant, but watch closely to avoid burning.
7. Remove the baking sheet from the oven and let the peanuts cool completely on the sheet for at least 30 minutes; they’ll crisp up as they cool, so don’t skip this step!
8. Once cooled, break apart any large clusters with your hands or a spoon and transfer to an airtight container. Keep these crunchy delights fresh by storing them in a cool, dry place—they rarely last more than a day in my house! Kind of like edible confetti, these peanuts boast a crackly sugar shell that gives way to a tender, smoky interior; I love tossing them over salads for a sweet-heat crunch or gifting them in mason jars during the holidays—they always disappear faster than I can make them.
Lemon Lavender Candied Pine Nuts
Just last week, I was experimenting with floral flavors in my kitchen when I stumbled upon this magical combination – the bright zing of lemon with the delicate floral notes of lavender creates the most sophisticated candied pine nuts that elevate everything from salads to cheese boards.
Ingredients
– 2 cups of raw pine nuts
– 1/2 cup of granulated sugar
– 1/4 cup of water
– Zest from 2 medium lemons
– 1 tablespoon of dried culinary lavender buds
– A pinch of fine sea salt
– 1 tablespoon of unsalted butter
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Combine the sugar, water, lemon zest, lavender buds, and salt in a medium saucepan over medium heat.
3. Stir constantly with a wooden spoon until the sugar completely dissolves, which should take about 3-4 minutes.
4. Add the pine nuts to the saucepan and continue stirring until they’re fully coated in the syrup.
5. Cook for another 5-7 minutes, stirring frequently, until the syrup thickens and turns light amber in color.
6. Remove the saucepan from heat and immediately stir in the butter until it melts completely.
7. Spread the coated pine nuts in a single layer on your prepared baking sheet.
8. Bake for 12-15 minutes, until the nuts are golden brown and fragrant.
9. Remove from oven and let cool completely on the baking sheet, about 30 minutes.
10. Break apart any clusters with your hands or a spoon once cooled.
Creating these little gems transforms ordinary pine nuts into something truly special. The crunch gives way to subtle sweetness with floral undertones that make these perfect for sprinkling over goat cheese crostini or folding into your favorite grain salad.
Gingerbread Spiced Candied Walnuts
Holiday baking season always reminds me of my grandmother’s kitchen, where the scent of warm spices would fill the entire house. I’ve been making these gingerbread spiced candied walnuts every December since I discovered how perfectly they capture that nostalgic flavor. Honestly, they’ve become my go-to holiday gift for neighbors and coworkers because they’re so much easier than baking cookies but just as festive.
Ingredients
– 2 cups of raw walnut halves
– 1/2 cup of granulated sugar
– 1/4 cup of water (just enough to dissolve everything)
– 2 tablespoons of unsalted butter
– 1 teaspoon of ground ginger
– 1/2 teaspoon of cinnamon
– A generous pinch of ground cloves
– A tiny pinch of salt (I always forget this but it makes all the difference!)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the walnut halves evenly on the prepared baking sheet in a single layer.
3. Toast the walnuts in the preheated oven for exactly 8 minutes until they’re fragrant and lightly golden.
4. While the walnuts toast, combine the sugar, water, butter, ginger, cinnamon, cloves, and salt in a medium saucepan over medium heat.
5. Stir the mixture constantly with a wooden spoon until the sugar completely dissolves and the butter melts, about 3-4 minutes.
6. Cook the syrup without stirring for another 2 minutes until it bubbles vigorously and thickens slightly.
7. Tip: Watch for the syrup to coat the back of your spoon – that’s when you know it’s ready for the walnuts.
8. Remove the toasted walnuts from the oven and immediately add them to the hot syrup.
9. Stir continuously for 1-2 minutes until every walnut is thoroughly coated in the spicy syrup.
10. Tip: Work quickly here because the syrup will start to set as it cools.
11. Spread the coated walnuts back onto the parchment-lined baking sheet in a single layer, separating any clumps with your spoon.
12. Bake the walnuts at 350°F for exactly 10 minutes until the coating is bubbly and caramelized.
13. Remove the baking sheet from the oven and let the walnuts cool completely on the sheet, about 30 minutes.
14. Tip: Don’t rush the cooling process – the walnuts will become perfectly crisp as they sit.
15. Break apart any large clusters once the walnuts are completely cool and store in an airtight container.
Let these cool completely before diving in – the crunch is worth the wait! The gingerbread spices create this warm, cozy flavor that pairs beautifully with the sweet caramel coating. I love sprinkling these over vanilla ice cream or tossing them into my morning oatmeal for a festive breakfast treat.
Caramelized Candied Mixed Nuts
Last weekend, I found myself with a random assortment of nuts in my pantry and decided to turn them into something magical. There’s something so satisfying about transforming simple ingredients into a sweet, crunchy treat that makes your kitchen smell like a fancy bakery. I’ve been making these caramelized nuts for years, and they’re always the first thing to disappear at holiday gatherings.
Ingredients
– 2 cups of mixed nuts (I used whatever I had – walnuts, pecans, and almonds)
– 1/2 cup of granulated sugar
– 1/4 cup of water
– A good pinch of salt
– 1 tablespoon of unsalted butter
– A splash of vanilla extract
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Spread your mixed nuts evenly across the prepared baking sheet in a single layer.
3. Toast the nuts in the oven for exactly 8 minutes until they become fragrant and lightly golden.
4. While the nuts are toasting, combine the sugar and water in a medium saucepan over medium heat.
5. Stir constantly with a wooden spoon until the sugar completely dissolves, which should take about 3-4 minutes.
6. Stop stirring once the sugar dissolves and let the mixture bubble until it turns a light amber color, about 5-7 minutes more.
7. Tip: Don’t walk away during this step – caramel can go from perfect to burnt in seconds!
8. Immediately remove the saucepan from heat and stir in the butter until it melts completely.
9. Add the vanilla extract and salt, stirring quickly to combine everything.
10. Carefully pour the hot caramel over the warm toasted nuts, using a spatula to coat every nut evenly.
11. Tip: Work quickly here because the caramel will start to set as it cools.
12. Spread the coated nuts back into a single layer and separate any large clumps with your spatula.
13. Let the nuts cool completely at room temperature for about 45-60 minutes until the caramel hardens.
14. Tip: For perfectly separated nuts, break apart any remaining clusters once they’re partially cooled but still slightly warm.
15. Store your finished candied nuts in an airtight container at room temperature.
Crunchy, sweet, and impossibly addictive, these caramelized nuts have that perfect balance of buttery richness and subtle saltiness. I love sprinkling them over vanilla ice cream or packing them in little bags as homemade gifts – they always impress more than store-bought treats.
Pumpkin Pie Spiced Candied Almonds
Vividly orange leaves swirling outside my kitchen window always signal it’s time to make my favorite autumn snack. I first created these pumpkin pie spiced candied almonds when I accidentally mixed up my spice jars during a pie-making frenzy, and the happy accident became a yearly tradition. There’s something so comforting about the warm, spiced aroma filling the house while these gems crisp up in the oven.
Ingredients
– 2 cups of raw almonds
– 1/3 cup of granulated sugar
– 1/4 cup of water
– A generous tablespoon of pumpkin pie spice
– A good pinch of fine sea salt
– A splash of vanilla extract
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Combine the sugar, water, pumpkin pie spice, and salt in a medium saucepan over medium heat.
3. Stir constantly with a wooden spoon until the sugar completely dissolves and the mixture becomes syrupy, which takes about 3-4 minutes.
4. Remove the saucepan from heat and immediately stir in the vanilla extract and raw almonds until every almond is evenly coated.
5. Spread the coated almonds in a single layer on your prepared baking sheet, separating any clumps with your spoon.
6. Bake for 20-25 minutes, stirring halfway through with a spatula to ensure even cooking.
7. Watch carefully during the last 5 minutes – the almonds are done when they appear dry and have a matte finish with slight cracking.
8. Let the almonds cool completely on the baking sheet for at least 30 minutes until they become crisp.
9. Break apart any remaining clusters gently with your hands.
10. Transfer the cooled almonds to an airtight container. Absolutely magical how these transform from sticky to perfectly crunchy with that signature pumpkin pie warmth. They make incredible salad toppers or holiday hostess gifts tucked into pretty mason jars.
Black Pepper and Thyme Candied Pecans
There’s something magical about that moment when sweet, spicy, and savory collide in one perfect bite. These Black Pepper and Thyme Candied Pecans have become my go-to snack for everything from holiday parties to late-night cravings—they’re dangerously addictive! I actually started making these after a friend brought a similar version to our book club, and now I can’t imagine my pantry without them.
Ingredients
- 2 cups of raw pecan halves
- 1/2 cup of granulated sugar
- 3 tablespoons of water (just enough to get things going)
- 1 tablespoon of unsalted butter
- 1 1/2 teaspoons of freshly cracked black pepper (trust me, fresh makes all the difference)
- 1 teaspoon of dried thyme
- A good pinch of fine sea salt
Instructions
- Line a large baking sheet with parchment paper and set it aside near your stove.
- Combine the sugar and water in a medium saucepan over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves, which should take about 2-3 minutes.
- Stop stirring once the sugar dissolves and let the mixture come to a gentle boil, cooking until it reaches 300°F on a candy thermometer (this is the hard crack stage).
- Quickly remove the saucepan from heat and immediately stir in the butter until it melts completely and becomes glossy, about 30 seconds.
- Add the pecans, black pepper, thyme, and salt all at once, stirring vigorously to coat every pecan evenly—work fast as the syrup will start to set.
- Tip: If the mixture starts hardening too quickly, return the pan to low heat for just 10-15 seconds to loosen it up.
- Immediately spread the coated pecans in a single layer on your prepared baking sheet, separating any clusters with your spoon.
- Tip: Work quickly here to prevent sticking—if they cool in a clump, they’re much harder to separate later.
- Let the pecans cool completely at room temperature for about 45-60 minutes until they’re crisp and no longer sticky to the touch.
- Tip: Don’t rush the cooling process by refrigerating them, as this can cause the candy coating to become tacky instead of crisp.
- Once completely cooled, break apart any large clusters with your hands and transfer to an airtight container.
Keep these beauties stored in that airtight container at room temperature for up to two weeks—if they last that long! The combination of that glass-like sugar crunch with the warm pepper kick and earthy thyme creates the most satisfying texture contrast. I love crumbling these over goat cheese salads or serving them alongside a sharp cheddar cheese board for the ultimate sweet-savory experience.
Matcha Green Tea Candied Cashews
Just last week, I found myself staring at my matcha tin and a bag of cashews, wondering if I could combine my two current obsessions into one perfect snack. After a few kitchen experiments (and one slightly smoky mishap), I landed on these addictive Matcha Green Tea Candied Cashews that have become my new go-to for everything from salad toppers to movie night munchies.
Ingredients
- 2 cups of raw cashews
- 1/4 cup of granulated sugar
- 2 tablespoons of water
- 1 tablespoon of culinary-grade matcha powder
- A generous pinch of sea salt
- 1/2 tablespoon of coconut oil
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Spread the raw cashews in a single layer on your prepared baking sheet.
- Toast the cashews in the preheated oven for exactly 8 minutes, until they’re lightly golden and fragrant.
- While the cashews toast, combine the granulated sugar and water in a medium saucepan over medium heat.
- Cook the sugar mixture, stirring constantly with a wooden spoon, until the sugar completely dissolves and the mixture becomes clear, about 2-3 minutes.
- Remove the saucepan from heat and immediately whisk in the matcha powder until no green lumps remain.
- Tip: Work quickly here—the matcha can clump if the syrup cools too much.
- Add the toasted cashews to the matcha syrup and stir until every nut is evenly coated.
- Return the saucepan to low heat and cook for exactly 3 minutes, stirring continuously, until the syrup thickens and coats the nuts in a glossy green layer.
- Tip: Keep the heat low to prevent the matcha from developing a bitter taste.
- Remove from heat and stir in the sea salt and coconut oil until everything is well combined.
- Immediately spread the coated cashews back onto your parchment-lined baking sheet in a single layer.
- Let the cashews cool completely at room temperature for about 30 minutes, until the coating hardens and becomes crisp.
- Tip: Don’t rush the cooling—this is what gives them that satisfying crunch!
- Break apart any clusters with your hands and transfer to an airtight container.
Crunchy with that distinctive earthy-sweet matcha flavor, these cashews develop an almost glass-like candy shell that shatters beautifully with each bite. I love sprinkling them over vanilla ice cream for contrast, or honestly just eating them by the handful when no one’s watching.
Chai Spiced Candied Hazelnuts
Nothing says cozy fall afternoon like the warm aroma of chai spices filling my kitchen. I first started making these candied hazelnuts when my friend brought back vanilla beans from her trip to Madagascar, and now they’re my go-to holiday gift. There’s something magical about how these simple ingredients transform into such an elegant treat.
Ingredients
- 2 cups of raw hazelnuts
- 1 cup of granulated sugar
- 1/4 cup of water
- 1 tablespoon of ground cinnamon
- 1 teaspoon of ground cardamom
- 1/2 teaspoon of ground ginger
- A pinch of ground cloves
- A generous splash of vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Spread the raw hazelnuts in a single layer on the prepared baking sheet.
- Toast the hazelnuts for 10-12 minutes until they’re fragrant and the skins are slightly blistered.
- Transfer the hot hazelnuts to a clean kitchen towel and rub them vigorously to remove most of the skins.
- In a medium saucepan, combine the granulated sugar and water over medium heat.
- Stir constantly with a wooden spoon until the sugar completely dissolves, about 3-4 minutes.
- Stop stirring once the sugar dissolves and let the syrup come to a gentle boil until it reaches 300°F on a candy thermometer.
- Quickly remove the saucepan from heat and stir in all the spices: cinnamon, cardamom, ginger, and cloves.
- Immediately add the toasted hazelnuts and vanilla extract, stirring constantly until each nut is evenly coated.
- Working quickly, spread the coated hazelnuts in a single layer on the parchment-lined baking sheet, separating any clusters.
- Let the hazelnuts cool completely at room temperature for about 45 minutes until the sugar coating hardens.
- Break apart any remaining clusters and store in an airtight container.
Perfectly crunchy with that signature chai warmth, these hazelnuts develop the most beautiful crystalline coating that shatters with each bite. I love crumbling them over vanilla ice cream or stirring them into my morning oatmeal for an extra special treat. They also make stunning edible gifts when packaged in pretty glass jars with festive ribbons.
Toasted Sesame Candied Peanuts
Sometimes you just need that perfect sweet-salty crunch to get through the afternoon slump, and these toasted sesame candied peanuts have become my go-to solution. I first discovered this addictive snack when my friend brought a similar version to our book club, and after tweaking the recipe through several batches, I’ve landed on what I consider the ideal balance of nutty, sweet, and savory flavors.
Ingredients
– 2 cups of raw peanuts
– A generous half cup of granulated sugar
– A couple tablespoons of sesame seeds
– A splash of water (about 2 tablespoons)
– A pinch of salt
– A tablespoon of vegetable oil
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine the raw peanuts, granulated sugar, and water in a medium saucepan over medium heat.
3. Stir continuously with a wooden spoon for about 5-7 minutes until the sugar completely dissolves and the mixture becomes syrupy. Tip: Don’t walk away during this step—sugar can burn quickly if unattended.
4. Add the sesame seeds and salt to the saucepan, stirring until everything is well combined.
5. Drizzle in the vegetable oil and continue stirring for another 2 minutes until the peanuts are evenly coated.
6. Spread the peanut mixture in a single layer on your prepared baking sheet.
7. Bake for 12-15 minutes, rotating the pan halfway through, until the peanuts are golden brown and the coating appears crystallized. Tip: Watch for that perfect amber color—it means the sugars have caramelized properly.
8. Remove from the oven and let cool completely on the baking sheet for at least 30 minutes. Tip: Resist the temptation to break them apart while warm, as they’ll be too sticky and might clump together.
9. Once completely cooled, break the peanut clusters into individual pieces.
These peanuts develop the most satisfying brittle-like crunch once they cool completely, with the sesame adding this wonderful nutty depth that plays so nicely against the sweet candy coating. They’re fantastic sprinkled over vanilla ice cream or simply enjoyed by the handful while binge-watching your favorite show.
Raspberry Dusted Candied Pistachios
Craving something sweet with a bit of crunch? I first made these raspberry-dusted pistachios when I needed a quick snack for book club, and now they’re my go-to for any last-minute gathering. They’re surprisingly simple but look and taste like you spent hours in the kitchen.
Ingredients
– 2 cups of raw shelled pistachios
– 1/2 cup of granulated sugar
– 1/4 cup of water
– A good pinch of salt
– 2 tablespoons of freeze-dried raspberry powder
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine the sugar and water in a medium saucepan over medium heat, stirring until the sugar fully dissolves.
3. Tip: Stop stirring once it starts boiling to prevent crystallization—just swirl the pan gently if needed.
4. Continue cooking the syrup until it reaches 300°F on a candy thermometer (hard crack stage).
5. Quickly remove the pan from heat and stir in the pistachios and salt until every nut is evenly coated.
6. Spread the sugared pistachios in a single layer on your prepared baking sheet.
7. Bake for 10 minutes, or until they look glossy and lightly golden.
8. Tip: Let them cool completely on the sheet—they’ll crisp up as they sit.
9. Once cooled, transfer the pistachios to a bowl and sprinkle the raspberry powder over them.
10. Toss gently until all the nuts have a pretty pink dusting.
11. Tip: For extra flavor, let them sit in an airtight container overnight so the raspberry powder melds with the candy shell.
Zesty and jewel-like, these pistachios have a shatteringly crisp shell with a tart raspberry finish that cuts the sweetness. I love crumbling them over vanilla ice cream or tossing them into a salad for a sweet-savory crunch that always gets compliments.
Espresso Glazed Candied Almonds
Gosh, I stumbled upon this espresso glazed almond recipe during a frantic pre-holiday baking session when I realized I’d run out of my usual snack stash—talk about a happy accident! Now, these crunchy, coffee-kissed almonds have become my go-to for satisfying that afternoon slump without reaching for another cup of joe.
Ingredients
– 2 cups of raw almonds (I always grab the big bag from the bulk bin)
– 1/4 cup of strong brewed espresso, cooled (leftover from the morning pot works perfectly)
– 1/2 cup of granulated sugar
– A generous pinch of flaky sea salt
– 1 tablespoon of unsalted butter (because everything’s better with butter, right?)
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a medium skillet over medium heat, toast the almonds for 5–7 minutes, shaking the pan occasionally, until they’re fragrant and lightly golden—this deepens their nutty flavor.
3. Add the sugar and espresso to the skillet, stirring constantly with a wooden spoon until the sugar dissolves completely, about 2–3 minutes.
4. Tip: Keep the heat steady to avoid burning the sugar; if it starts to smoke, lower the heat immediately.
5. Cook the mixture, stirring continuously, for another 4–5 minutes until it thickens into a glossy syrup that coats the almonds evenly.
6. Remove the skillet from heat and stir in the butter and sea salt until everything is well combined and shiny.
7. Spread the almonds in a single layer on the prepared baking sheet, separating any clumps with a fork.
8. Bake for 10–12 minutes, rotating the sheet halfway through, until the glaze is set and slightly crackly.
9. Tip: Let them cool completely on the sheet—they’ll crisp up as they sit, so resist the urge to snack warm!
10. Once cooled, break apart any clusters and store in an airtight container.
11. Tip: For extra crunch, add a second pinch of salt after baking; it balances the sweetness beautifully.
Velvety and crisp, these almonds have a deep coffee richness that pairs wonderfully with a sprinkle over vanilla ice cream or simply tucked into a lunchbox for a midday boost.
Summary
Deliciously simple and endlessly versatile, these candied nut recipes offer the perfect sweet treat for any occasion. Whether you’re hosting a party or craving a homemade snack, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share your baking adventures by pinning this article on Pinterest!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
