Candied Nuts

Candied Nuts (1)

Candied nuts are simple, delicious and almost endlessly variable. I used pecans and walnuts, but almonds and cashews also work quite well. I made a sweet and spicy variety using cinnamon and paprika, but you can use whatever spices you have on hand.  Some other flavors that work well are ginger, nutmeg, cloves, cayenne pepper, or even a dash or two of Worcestershire sauce. Once they cool, they will keep well in an air-tight container and make a lovely holiday gift.

Sweet & Spicy Candied Nuts


1/2 C brown sugar
1/2 C white sugar
1 1/2 tsp kosher salt
1/4 tsp hot smoked paprika
1 tsp ground cinnamon
16 oz pecan and walnut halves
1 egg white
1 Tbl water


Preheat oven to 300F.  Line a baking sheet with parchment or a Silpat mat. In a medium bowl, combine the first five ingredients and mix until evenly distributed. In a second medium bowl, add the egg white and water and beat until slightly frothy. Add the nuts to the egg white and water mixture and toss until the nuts are evenly coated.  Add the sugar mixture and gently mix until evenly coated.  Spread the nuts on the prepared baking sheet and bake for about 30 minutes, stirring occasionally.  Remove from the oven and cool, breaking apart those that stick together.