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Candied Nuts
IF, IF'S AND BUTS WERE CANDIED NUTS WE'D ALL HAVE A MERRY CHRISTMAS!!!
How to Make Candied Nuts
Candied nuts are very easy to make in three easy steps:
Mix the ingredients in a bowl--the sugar, water, nuts, and any flavoring. The nuts will be covered with the sugar mixture.
Spread the coated nuts on parchment paper set on a baking sheet.
Bake for 20 minutes at 325 degrees. Halfway through the baking, stir the nuts. Once cooled, break the nuts into clusters.
That's all there is to it.
It's fun to mix and match your nuts and flavors. Use any nuts you like from walnuts to peanuts. Add whatever spices you like. We've read of chili powder and ground cloves, but cinnamon is always safe. Add a flavor; we've used vanilla, rum, and coconut flavors.
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How to Make Candy-Coated (Burnt) Peanuts
We’ve always loved the “burnt peanuts” that you buy in the store. We wanted to make our own. We knew that homemade would be better. Besides, we could experiment with different flavors. We never could get them to look just like the store’s but they taste better.
Here’s how to do it
Make a sugar syrup on the stovetop with granulated sugar and water. Be sure to add salt; these are snack peanuts after all. And it takes a lot of candy to coat those nuts. Use 1/2 cup sugar for each one cup of nuts.
Since you’ll be cooking the peanuts, use raw Spanish peanuts not roasted peanuts. Add the peanuts before you start cooking. We tried to add the peanuts after cooking. It doesn’t work. The peanuts lower the temperature too quickly and the candy doesn’t adhere well to the nuts.
Cook the sugar syrup with the nuts until the liquid is almost gone. You don’t need to use a thermometer but if you do, cook the sugar to 220 to 225 degrees. Stir the mixture often.
As soon as the sugar is cooked, the liquid is almost gone, and the peanuts coated, use a spatula to spread the candied peanuts on a large, well greased baking sheet or one lined with parchment paper or foil.
Bake the peanuts for about 20 to 25 minutes at 300 degrees. Do not stir. The sugar coating should be a light brownish red. Don’t cook it so long that it turns dark brown.
Let the peanuts cool completely on the pan. They will become crisp only after they have cooled. Lift the paper or foil off the pan. Break apart any large clusters. Store in a covered container.
Candy Coated Peanuts
Ingredients
1 cup granulated sugar
1/2 teaspoon salt
1/3 cup water
2 cups raw Spanish peanuts
Directions
Preheat the oven to 300 degrees.
Mix the sugar, salt, and water together in a saucepan on the stovetop. Stir to dissolve. Add the nuts.
Cook the sugar mixture, stirring often, until the liquid is almost gone or until the syrup is 220 to 225 degrees.
As soon as the sugar is cooked, the liquid is almost gone, use a spatula to spread the candied peanuts on a large baking sheet lined with parchment paper or foil.
Bake the peanuts for about 20 to 25 minutes at 300 degrees. Do not stir. The sugar coating should be a light brownish red. Don’t cook it so long that it turns dark brown.
Let the peanuts cool completely on the pan. They will become crisp only after they have cooled. Lift the paper or foil off the pan. Break apart any large clusters. Store in a covered container.
Variations
For vanilla candy coated peanuts, add 1 teaspoon vanilla at the end of the cooking.
For spiced candy coated peanuts, add 1/4 teaspoon nutmeg and one teaspoon good quality cinnamon.
Baker's note: Check on your nuts a couple times while baking. Do not let the sugar turn dark brown.
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Buttered Rum Pecans
Candied nuts make a great snack. Consider them as a snack at home, in a lunch box, or on a road trip. They are a high energy food for camping and hiking trips.
Instead of sprinkling chopped nuts on your next sundae or banana split, consider candied nuts. (You may wish to chop your candied nuts a bit finer before sprinkling them on the ice cream.)
2 cups pecan halves
2/3 cups brown sugar
1 teaspoon rum flavoring
1/2 teaspoon salt
1/4 cup water
Preheat the oven to 325 degrees.
Place the pecan halves, sugar, rum flavoring, salt, and water in a bowl and mix together.
Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper.
Bake for 10 minutes and then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.
Remove the pan from the oven. If there is syrup around the edges, stir it one more time into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry.
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Candied Cinnamon Almonds
Candied nuts make a great snack. Consider them as a snack at home, in a lunch box, or on a road trip. They are a high energy food for camping and hiking trips.
Instead of sprinkling chopped nuts on your next sundae or banana split, consider candied nuts. (You may wish to chop your candied nuts a bit finer before sprinkling them on the ice cream.)
2 cups slivered almonds
2/3 cups granulated sugar
1 teaspoon vanilla
1 tablespoon cinnamon
1/2 teaspoon salt
1/4 cup water
Preheat the oven to 325 degrees.
Place the almonds, sugar, vanilla, cinnamon, salt, and water in a bowl and mix together.
Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper.
Bake for 10 minutes and then remove the pan from oven. Stir the nuts with a stiff spatula and spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.
Remove the pan from the oven. If there is syrup around the edges, stir it into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry
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Candied Hazelnuts and Coconut
Candied nuts make a great snack. Consider them as a snack at home, in a lunch box, or on a road trip. They are a high energy food for camping and hiking trips.
Instead of sprinkling chopped nuts on your next sundae or banana split, consider candied nuts. (You may wish to chop your candied nuts a bit finer before sprinkling them on the ice cream.)
2 cups whole hazelnuts
2/3 cups granulated sugar
2 teaspoons vanilla flavoring
1/2 teaspoon salt
1/4 cup water
Preheat the oven to 325 degrees.
Place the whole hazelnuts, sugar, vanilla, salt, and water in a bowl and mix together.
Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper.
Bake for 10 minutes; then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.
Remove the pan from the oven. If there is syrup around the edges, stir it one more time into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry.
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Candied Brazil Nuts
2 cup Brazil nuts, cut in thirds
2/3 cups granulated sugar
2 teaspoons vanilla
1/2 teaspoon salt
1/4 cup water
Preheat the oven to 325 degrees.
Place the Brazil nuts, sugar, vanilla, salt, and water in a bowl and mix together.
Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper.
Bake for 10 minutes and then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.
Remove the pan from the oven. If there is syrup around the edges, stir it one more time into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry.
How to Make Candied Nuts
Candied nuts are very easy to make in three easy steps:
Mix the ingredients in a bowl--the sugar, water, nuts, and any flavoring. The nuts will be covered with the sugar mixture.
Spread the coated nuts on parchment paper set on a baking sheet.
Bake for 20 minutes at 325 degrees. Halfway through the baking, stir the nuts. Once cooled, break the nuts into clusters.
That's all there is to it.
It's fun to mix and match your nuts and flavors. Use any nuts you like from walnuts to peanuts. Add whatever spices you like. We've read of chili powder and ground cloves, but cinnamon is always safe. Add a flavor; we've used vanilla, rum, and coconut flavors.
-----------------------------------------------------------------------------
How to Make Candy-Coated (Burnt) Peanuts
We’ve always loved the “burnt peanuts” that you buy in the store. We wanted to make our own. We knew that homemade would be better. Besides, we could experiment with different flavors. We never could get them to look just like the store’s but they taste better.
Here’s how to do it
Make a sugar syrup on the stovetop with granulated sugar and water. Be sure to add salt; these are snack peanuts after all. And it takes a lot of candy to coat those nuts. Use 1/2 cup sugar for each one cup of nuts.
Since you’ll be cooking the peanuts, use raw Spanish peanuts not roasted peanuts. Add the peanuts before you start cooking. We tried to add the peanuts after cooking. It doesn’t work. The peanuts lower the temperature too quickly and the candy doesn’t adhere well to the nuts.
Cook the sugar syrup with the nuts until the liquid is almost gone. You don’t need to use a thermometer but if you do, cook the sugar to 220 to 225 degrees. Stir the mixture often.
As soon as the sugar is cooked, the liquid is almost gone, and the peanuts coated, use a spatula to spread the candied peanuts on a large, well greased baking sheet or one lined with parchment paper or foil.
Bake the peanuts for about 20 to 25 minutes at 300 degrees. Do not stir. The sugar coating should be a light brownish red. Don’t cook it so long that it turns dark brown.
Let the peanuts cool completely on the pan. They will become crisp only after they have cooled. Lift the paper or foil off the pan. Break apart any large clusters. Store in a covered container.
Candy Coated Peanuts
Ingredients
1 cup granulated sugar
1/2 teaspoon salt
1/3 cup water
2 cups raw Spanish peanuts
Directions
Preheat the oven to 300 degrees.
Mix the sugar, salt, and water together in a saucepan on the stovetop. Stir to dissolve. Add the nuts.
Cook the sugar mixture, stirring often, until the liquid is almost gone or until the syrup is 220 to 225 degrees.
As soon as the sugar is cooked, the liquid is almost gone, use a spatula to spread the candied peanuts on a large baking sheet lined with parchment paper or foil.
Bake the peanuts for about 20 to 25 minutes at 300 degrees. Do not stir. The sugar coating should be a light brownish red. Don’t cook it so long that it turns dark brown.
Let the peanuts cool completely on the pan. They will become crisp only after they have cooled. Lift the paper or foil off the pan. Break apart any large clusters. Store in a covered container.
Variations
For vanilla candy coated peanuts, add 1 teaspoon vanilla at the end of the cooking.
For spiced candy coated peanuts, add 1/4 teaspoon nutmeg and one teaspoon good quality cinnamon.
Baker's note: Check on your nuts a couple times while baking. Do not let the sugar turn dark brown.
-------------------------------------------------------
Buttered Rum Pecans
Candied nuts make a great snack. Consider them as a snack at home, in a lunch box, or on a road trip. They are a high energy food for camping and hiking trips.
Instead of sprinkling chopped nuts on your next sundae or banana split, consider candied nuts. (You may wish to chop your candied nuts a bit finer before sprinkling them on the ice cream.)
2 cups pecan halves
2/3 cups brown sugar
1 teaspoon rum flavoring
1/2 teaspoon salt
1/4 cup water
Preheat the oven to 325 degrees.
Place the pecan halves, sugar, rum flavoring, salt, and water in a bowl and mix together.
Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper.
Bake for 10 minutes and then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.
Remove the pan from the oven. If there is syrup around the edges, stir it one more time into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry.
--------------------------------------------------------------------
Candied Cinnamon Almonds
Candied nuts make a great snack. Consider them as a snack at home, in a lunch box, or on a road trip. They are a high energy food for camping and hiking trips.
Instead of sprinkling chopped nuts on your next sundae or banana split, consider candied nuts. (You may wish to chop your candied nuts a bit finer before sprinkling them on the ice cream.)
2 cups slivered almonds
2/3 cups granulated sugar
1 teaspoon vanilla
1 tablespoon cinnamon
1/2 teaspoon salt
1/4 cup water
Preheat the oven to 325 degrees.
Place the almonds, sugar, vanilla, cinnamon, salt, and water in a bowl and mix together.
Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper.
Bake for 10 minutes and then remove the pan from oven. Stir the nuts with a stiff spatula and spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.
Remove the pan from the oven. If there is syrup around the edges, stir it into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry
-----------------------------------------------------------
Candied Hazelnuts and Coconut
Candied nuts make a great snack. Consider them as a snack at home, in a lunch box, or on a road trip. They are a high energy food for camping and hiking trips.
Instead of sprinkling chopped nuts on your next sundae or banana split, consider candied nuts. (You may wish to chop your candied nuts a bit finer before sprinkling them on the ice cream.)
2 cups whole hazelnuts
2/3 cups granulated sugar
2 teaspoons vanilla flavoring
1/2 teaspoon salt
1/4 cup water
Preheat the oven to 325 degrees.
Place the whole hazelnuts, sugar, vanilla, salt, and water in a bowl and mix together.
Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper.
Bake for 10 minutes; then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.
Remove the pan from the oven. If there is syrup around the edges, stir it one more time into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry.
------------------------------------------
Candied Brazil Nuts
2 cup Brazil nuts, cut in thirds
2/3 cups granulated sugar
2 teaspoons vanilla
1/2 teaspoon salt
1/4 cup water
Preheat the oven to 325 degrees.
Place the Brazil nuts, sugar, vanilla, salt, and water in a bowl and mix together.
Cover a large cookie sheet with parchment paper. Spread the nut mixture on the parchment paper.
Bake for 10 minutes and then remove the pan from the oven. Stir the nuts with a stiff spatula; then spread them again to continue baking. Return the pan to the oven and bake for another 10 minutes.
Remove the pan from the oven. If there is syrup around the edges, stir it one more time into the nuts. Then let the nuts cool on the parchment paper. When they have cooled completely, break the nut clusters apart and place them on a plate. The nuts will become crunchier as they dry.
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