Nut Candy Recipes

THE BEST CANDIED NUTS RECIPE

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.

TRIPLE-NUT CANDY

Steps:

• Place the walnuts, pecans and Brazil nuts in a single layer on a baking sheet. Bake at 350° for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line an 8-in. square pan with foil; grease the foil with butter and set aside. , In a large heavy saucepan, combine the sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in the toasted nuts. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover and refrigerate for 8 hours or overnight. , Using foil, lift candy out of pan; discard foil. Cut candy into squares. Store in an airtight container in the refrigerator.

CANDIED NUTS

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.

TRIPLE NUT CANDY

Steps:

• Place the walnuts, pecans and brazil nuts in a single layer on a baking sheet.
• Bake at 350 for 4-8 minute or until toasted and golden brown, stirring once.
• Cool on a wire rack.
• Line an 8-inch square pan with foil; grease the foil with butter and set aside.
• In a heavy saucepan, combine sugar, cream and corn syrup.
• Bring to a boil over medium heat, stirring constantly.
• Stir in toasted nuts.
• Cook, without stirring, until a candy thermometer reads 238 degrees (soft ball stage).
• Remove from heat.
• Stir with a wooden spoon until creamy and thickened.
• Quickly spread into prepared pan; cool.
• Cover; refrigerate for 8 hours or overnight.
• Using foil, lift candy out of pan; discard foil.
• Cut candy into squares.
• Stor in an airtight container in refrigerator.

SO EASY CHOCOLATE NUT CANDY CUPS

Steps:

• Place chips and shortening in medium microwave safe bowl and microwave on high or 1 to 1 1/2 minutes or until smooth when stirred.
• Stir in nuts.
• Spoon heaping teaspoonful of mixture into 1" paper candy cups.
• Refrigerate until firm.
• Peel off paper cups, if desired.

CANDY NUTS

Steps:

• Line a baking sheet with foil; butter the foil and set aside.
• In a 10-inch, heavy skillet combine nuts, sugar, butter and vanilla; cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt Do Not Stir.
• Reduce heat to low; continue cooking until sugar is golden brown, stirring occasionally.
• Remove skillet from heat; pour nut mixture onto the prepared baking sheet; cool completely and break into clusters.
• Store tightly covered in the fridg for up to 3 weeks.