Candied Nuts
One of my favorite snacks is candied nuts that are crunchy, sweet, and a little salty. The first time I made them, I just wanted a simple snack for a quiet afternoon at home. I used the almonds and walnuts I had in the pantry and turned them into caramelized nuts that tasted really good. Since then, I’ve been making them often for movie nights, small gatherings, or whenever I want something easy to snack on. They’re so good that I always end up sharing them with others.
What I love about this recipe is how easy it is to make. It only takes 25 minutes from start to finish, yet the result feels like a real treat. The combination of buttery caramelized nuts and the hint of sweetness from the allulose is just perfect. It’s one of those recipes that will make your house smell amazing, and everyone will be asking for more!
A Simple Snack for Any Time
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The smell of nuts roasting in the oven fills the kitchen. These candied nuts are easy to make and good for many occasions, whether you’re having friends over, preparing snacks for the holidays, or just want something simple to eat. They are sweet with a little salt and go well with coffee or tea. They are easy to share and usually don’t last long once served.
Ingredients
- almonds
- walnuts
- allulose
- butter
- water
Possible Substitutions:
- Nuts: You can swap almonds and walnuts for any other nuts or seeds you like.
- Allulose: Xylitol works as a substitute.
How to Make Candied Nuts
Start by preheating your oven to 180°C (350°F). Once it’s ready, grab a frying pan and add all your ingredients, almonds, walnuts, allulose, butter, and water into it. Place the pan over medium heat and cook, stirring occasionally, until the allulose turns golden brown and begins to caramelize. The butter will melt into the sweet coating, and the nuts will begin to smell amazing!
Once the mixture has caramelized, turn off the heat and carefully transfer the nuts to a piece of parchment paper laid out on a baking tray. This parchment paper helps prevent sticking and ensures a nice, even crisp. Pop the tray in the oven for about 10 minutes. Keep an eye on them to make sure they don’t burn, the oven really helps bring out that perfect crispy, golden texture.
Once the nuts are done, take the tray out and let them cool before serving. They’ll firm up as they cool, making them even more irresistible. Store any leftovers in the fridge for a quick, delicious snack later!
Serving Suggestions
These candied nuts are fantastic on their own, but they also make a great addition to any charcuterie board or salad. Toss them over a bowl of mixed greens with a tangy dressing, or use them as a topping for yogurt or oatmeal for a little sweetness and crunch. They also make an excellent gift, just package them up in a cute jar and add a ribbon for a thoughtful, homemade treat.
Storage Tips
These candied nuts store well in an airtight container for up to a week. If you want to keep them fresh even longer, you can store them in the fridge. They also freeze beautifully, so feel free to make a large batch and store them for future snacking. Just be sure to let them cool completely before storing, and they’ll be ready for you whenever the craving hits.
Candied Nuts
Equipment
Ingredients
- 1/2 cup 80g almonds
- 1/2 cup 60g walnuts
- 1/4 cup 50g allulose
- 2 tablespoons 25g butter
- 1 tablespoon water
Instructions
- Preheat the oven to 180°C (350°F).
- Add all ingredients to a frying pan and cook over medium heat until the allulose turns golden and caramelizes.
- Turn off the heat and transfer the nuts to parchment paper on a baking tray. Bake for 10 minutes.
- Let the nuts cool before serving.
Notes
- You may use any nuts or seeds you like.
- Allulose can be substituted with xylitol.