Sugar-And-Spice Candied Nuts

“These nuts are good for a snack or great for a gift. Recipe can easily be doubled. Also these can be made using Splenda instead of sugar. The recipe comes from Gourmet magazine November 2005. Cooks Note: Candied nuts will keep in an airtight container at room temperature 1 week.”
READY IN:
1hr 15mins
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put oven rack in middle position and preheat oven to 350 degrees; line a large baking sheet with parchment paper and lightly butter parchment.
  2. 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.
  3. Add the nuts and cook, stirring constantly, 3 minutes.
  4. Spread nuts in 1 layer on lined baking sheet, separating any clumps.
  5. Bake, stirring nuts once with a heatproof rubber(Silicone)Spatula halfway throufh baking (keep nuts in 1 layer), until golden and bubbling, 12 to 15 minutes.
  6. Cool on baking sheet on a wire rack 45 minutes, then break into small clusters with your hands.

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