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If you are anything like me, you won’t be able to stop snacking on these Candied Spiced Nuts. They make a deliciously sweet and savory holiday appetizer or snack with your favorite mixed nuts caramelized in brown sugar with a dash of cayenne and warming cinnamon. Also a great edible gift idea!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free
- Skill Level: Easy
Why You’ll Love Candied Spiced Nuts
I love to make a big batch of these slightly spicy, sweet, and caramelized mixed nuts in mid-December. Then I’ll divide them up in neat little gifting packages and hand them out to everyone. I also highly recommend keeping some spiced nuts in the freezer. They defrost quickly, so you can always reach for your stash to keep guests entertained before a meal.
A dish of spiced candied nuts feels like a ubiquitous holiday dish. And it’s not hard to see why.
- Serve as a snack. These flavorful nuts make a great appetizer to tide guests over before dinner when you set them out with a charcuterie platter.
- Garnish a salad. Or to sprinkle over a Winter Salad loaded with pomegranate seeds and oranges.
- Give as a gift. Mixed nuts are also a great snack and a thoughtful homemade gift idea, especially when you package them in a jar tied up with a beautiful bow.
Recipe Ingredients
The most important ingredients for this candied nuts recipe are the spices and butter to coat the nuts in a rich, flavorful glaze. When it comes to the nuts themselves, you can use any you like! I’m going to give you a quick shopping list here, but be sure to scroll to the recipe card for the full amounts.
- Cumin
- Cayenne pepper. Feel free to use more cayenne for a spicier flavor.
- Cinnamon
- Mixed nuts. Make sure they’re raw and unsalted. You can use a mixture of walnuts, pecans, hazelnuts, and almonds. Brazil nuts or cashews will also work!
- Butter. Use unsalted butter.
- Brown sugar. This adds a delicious caramelized flavor to the nuts.
- Water
- Salt
How to Make Spiced Nuts
This toasted nuts recipe comes together in a skillet on the stove. However, you will need a parchment-lined baking sheet to dry the nuts and let them cool. This allows the sugar to harden so your nuts are dry and crisp. Here’s an overview of how to make the best candied spiced nuts, but the recipe card has the detailed steps.
- Prepare for cooking: Line a baking sheet with wax or parchment paper. Or use a silicone baking mat.
- Make the spice blend: Combine the cumin, cayenne, and cinnamon in a small bowl.
- Toast the nuts: Heat a large skillet over medium-low heat. Add the nuts and stir them until they start to turn golden and you can smell their nutty fragrance, about 4 minutes.
- Season the nuts: Add the butter to the skillet and cook for a minute until the nuts start to darken in color. Then add the spice mixture, brown sugar, water and salt. Continue to cook and stir constantly, until the sauce thickens and coats the nuts. This takes about 5 minutes.
- Cool the nuts: Remove the skillet from the heat and transfer the nuts to the prepared baking sheet. Use a fork to separate the nuts so they don’t stick together. Let them cool for about 10 minutes until the sugar is hardened. Enjoy or store for later!
Tips for Success
This is a straightforward recipe that requires attention at the stove so you don’t burn the nuts by accident. here are a few key tips for success when making this recipe:
- Be sure to keep the heat no higher than medium-low. The nuts will start to color very quickly once they heat up, and that can turn to burning fast.
- Use room-temperature butter so it melts quickly and evenly in the skillet to coat the nuts and start to brown.
- If you notice things browning too fast, remove the skillet from the heat momentarily and reduce the heat on the stove.
- Spread out to cool. I like to use my favorite baking sheets lined with silicone baking mats.
- Make sure the nuts are fully cool and dry before storing them. Otherwise, the sugar may never dry and you’ll have wet, sticky candied nuts.
- You can mix up the seasonings by adding more cinnamon if you like a warmer flavor, or more or less cayenne depending on your preference for spice.
How to Store
Store the fully cooled nuts in an airtight container at room temperature for up to one month.
Can I Freeze Candied Nuts?
Yes, in fact, freezing nuts will prolong their shelf life quite a bit. Because nuts have volatile oils in them, they can turn rancid fast. to prevent this, if you plan to keep your nuts for longer than a month, keep them in an airtight container or bag in the freezer for up to six months. That way, you’ll always have a handy and gourmet appetizer to serve guests without any prep work.
Holiday Gifting Idea
This spiced nut mixture makes a fantastic homemade holiday gift. I like to package the nuts into glass mason jars and add a red bow. You have an all-purpose gift that will be appreciated by everyone from your in-laws to your kid’s teacher. They are also great to package up with one of these holiday treats:
More Nuts and Snack Mixes
Candied Spiced Nuts
Ingredients
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 4 cups unsalted mixed nuts (such as walnuts, pecans, hazelnuts, and almonds)
- 4 Tablespoons unsalted butter
- 6 Tablespoons brown sugar
- 1 Tablespoon water
- 1 teaspoon salt
Instructions
- Line a baking sheet with wax paper or a silicone baking sheet.
- In a small bowl, stir together the cumin, cayenne pepper, and cinnamon. Set aside.
- Preheat a skillet over medium-low heat. Add the nuts and toast, stirring frequently, until they begin to turn golden and smell nutty and fragrant, about 4 minutes.
- Add the butter and cook while stirring, until the nuts begin to darken, about 1 minute.
- Stir in the spices, brown sugar sugar, water, and salt. Cook while stirring continuously, until the sauce thickens and the nuts are glazed, about 5 minutes.
- Remove the nuts from the heat and transfer to the prepare baking sheet, separating them with a fork.
- Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.
My nuts overcooked – going to make it again, but not bake as long.
Sorry about that. It’s always a good idea to keep an eye on it, because if your oven temperature varies a bit or has hot spots, the buts can cook more quickly.
What am I missing I do not see baking involved. I see drying on a cookie sheet but no oven
Correct, the sheet pan is just for letting them cool and harden. The important aspect is silicone sheets or parchment so they don’t stick as the cool. The pan is just to make them easier to move.