THE BEST CANDIED NUTS RECIPE
This Candied Nuts Recipe is SO EASY & Delicious! You can us ANY Nuts or Seeds... Plus there's NO Baking! It's Egg Free, Gluten Free & Dairy Free! Perfect for Snacks, Parties, Fundraisers, Gifts and Holiday Treats!
Provided by A Little Insanity - Erika
Categories Dessert
Time 35m
Number Of Ingredients 5
Steps:
- Line a Cookie Sheet with Wax or Parchment Paper and set-aside. Keep you oven-mitts handy too.
- Measure out your Nuts or Seeds in a Medium Bowl and set-aside.
- Place your pot on your stovetop over Medium heat. (I use this Cast Iron Dutch Oven - Cast Iron is wonderful for candy making & all types of cooking since it evenly distributes heat over the whole pan - even in the oven!)
- With a Silicone spatula, mix together the Sugar, Cinnamon, Salt & Water in your pot - stirring occasionally during the first 5 minutes. Between 5-10 minutes, your mixture should start to bubble & foam.
- Continue stirring regularly as the mixture continues to heat up for the next 10 minutes. Be sure to scrape the sides of the pot as you go.
- Be sure the mixture is truly at 238 degrees! If you add the nuts too early, or if the temp is not accurate, you will end up with a 'stringy' candy result (which can still be saved - see note section below). I sometimes hold the temp for an extra minute or so until I can see the mixture pull away from the bottom of the pan when I scrape it with a rubber spatula. It is crucial to any candy recipe that your candy thermometer is accurate - I test/calibrate mine regularly against boiling water which boils at 212 degrees F.
- Once you reach the Soft Ball temperature, then work quickly to add your Nuts or Seeds to the mixture - using your spatula to continuously combine everything together - coating each Nut evenly. The coating will go from a shiny, stringy glaze to a dull, sugary coating in less than a minute. The coolness of the Nuts/Seeds will begin to crystalize the candy quickly. There should be no wet glaze leftover - it should have all crystalized.
- Using your oven mitts to handle the pot, remove from heat & carefully dump out the candied nuts/seeds onto your prepared cookie sheet & set-aside to cool completely. Break apart any large pieces. I place my cookie sheet on a cooling rack to avoid any moisture during the cooling process.
- Once the candy is cooled, you can store it in an airtight container or package it up for gift giving.
Nutrition Facts : ServingSize 1 Piece, Calories 14 calories
CANDIED CHRISTMAS NUTS
I made these during the holiday season last year but used pecans instead of walnuts. They were excellent. I believe you could play around with what ever type of nuts easily available to you.
Provided by Oh Sherry
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the sugar, milk, and margarine in a heavy saucepan, bring to a soft-ball stage on medium heat.
- Add vanilla flavoring and salt, removed from heat, mix until creamy.
- Add walnuts to mixture and stir until walnuts are well coated.
- Spread on foil and seperate.
- Cool before serving.
Nutrition Facts : Calories 1341.3, Fat 105.1, SaturatedFat 10.8, Cholesterol 5.7, Sodium 99.7, Carbohydrate 94.7, Fiber 10.4, Sugar 74.6, Protein 25.1
CANDIED NUTS
This is one of my favorites not only to have on hand at home, but to pull together for a last minute hostess gift.
Provided by Rob Tanner
Categories Appetizers and Snacks Nuts and Seeds
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Grease a baking sheet or line with a silicone mat.
- Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
- Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
- Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 31.1 g, Fat 18 g, Fiber 3.2 g, Protein 9.4 g, SaturatedFat 2.5 g, Sodium 48.1 mg, Sugar 26.4 g
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