Candied Nuts

Candied Nuts

  • Servings: 4 cups
  • Difficulty: Easy
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Candied nuts are a great way to accent salads and other dishes, like our Baked Brie in Puff Pastry appetizer.

Baked Brie in Puff Pastry recipe

4 cups walnuts or pecans, raw and unsalted
1 cup brown sugar
2 tablespoons granulated (white) sugar
1 teaspoon salt
1 cup water
4 tablespoons butter (½ stick)

Put all the ingredients in a medium to large sauté pan and cook over medium to medium-high heat for 5 to 8 minutes, stirring occasionally.

After several minutes, the liquid will reduce and the sauce will become bubbly, which indicates thickening. The nuts are ready when they are evenly coated with a shiny and glossy veneer, and the sauce has reached a syrupy consistency.

Remove pan from heat and transfer nuts to a baking sheet greased with butter or lined with parchment paper. Allow to cool to room temperature before serving.

To Store: Keep nuts in an airtight container at room temperature for up to 2 weeks.


  • The sugars will heat up significantly as they cook, so be careful as you handle the nuts.
  • To spice things up a bit, add ¼ – ½ teaspoon cayenne pepper to the mixture.
  • Always store at room temperature, as refrigeration will create moisture and ruin the nuts.
  • Recipe can be doubled or halved.