Candied Nuts

This recipe produces a candied nut that is lighter than most, and not as intensely sweet.  Be sure to save the sugar poaching liquid – you can reduce it to a nice nutty caramel sauce.


Candied Nuts


1 Lb. nuts, such as pecans, walnuts, almonds, etc.

1 cup sugar

1 cup water

pinch of salt


Combine the sugar, salt and water in a saucepan and bring to the boil.  Stir in the nuts and poach for a good 5 minutes.  Drain the nuts well, reserving liquid.  Transfer the nuts to a parchment lined baking sheet and bake at 350 degrees, stirring occasionally, until nuts are dried out.


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