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Mar 15, 2007 11:42 AM

How: Candied Nuts?

would like to candy some pecans tonight. have tried a few methods already but none have worked that great for me. i've tried on the stove top with brown sugar and didn't like the result (melting first then stirring in the nuts). i tried the oven once by misting them with water then rolling in sugar, the nuts were done before the sugar carmelized so that didn't work. using maple syrup on the stove top works great but as much as i like maple flavor i prefer sugar.

any recommendations are appreciated!

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    1. Right on, corn syrup is the key. Roast 'em in syrup until you can smell that they're done -- and be sure and space them widely and shake the pan EVERY three or four minutes. Then you can pop them out while they're still hot and toss them in sugar.

      1 Reply
      1. re: Jeremy

        thanks! so jeremy, you roast them in the oven (coated w/corn syrup) then toss them in sugar after they're done roasting? just making sure i got what you're saying.

        Thanks again!

      2. On Baking With Julia, one of the pastry chefs made candied walnuts and I think she just cooked sugar until it was at the hard crack/caramel stage and dipped the nuts in to coat and then removed them to a sheet of parchment to harden.

        A bit different from the other roasting techniques, but they looked really good.

        1. i usually toss the nuts in beaten egg whites, then coat with a mixture of brown and white sugar, cinnamon, and cayenne, and bake at 350 for 10 minutes or so. Use parchment paper or even tin foil, oitherwise it is hard to clean.

          1. For the past several holiday seasons I have been experimenting with roasting a wide variety of nuts using recipes found on the internet and from several books. The following is a blend of using my favorite method of roasting spiced nuts and using some of spices found in one of Emeril's recipes. It has turned out to be everyone in my family's favorite. The key is roasting on a single layer at a low temperature until all of the liquid has set....about 45 minutes... and to make sure you turn them several times during the roasting period. And, don't omit the parchment paper. Buy the best nuts you can find in local markets. I often visit Georgia and am able to buy pecans direct from the growers.

            Cinnamon and Spice Glazed Pecans

            1 large egg white (3 tablespoons)
            1 teaspoon water
            ½ cup sugar
            6 tablespoons brown sugar
            1 teaspoon kosher salt
            1 teaspoon cinnamon
            1 teaspoon vanilla
            ½ teaspoon ground cayenne pepper
            ½ teaspoon ground cumin
            4 cups raw unsalted pecans (substitute or mix raw walnut halves)

            Preheat oven to 225 degrees. Line a baking sheet with parchment paper. Whisk egg whites to a froth. Add water, sugar, brown sugar, kosher salt, cinnamon, cayenne pepper, cumin and vanilla. Toss pecans into the mixture until well coated. Pour pecans onto the lined baking sheet. It is important to arrange a single layer of nuts and turn every 15 minutes to ensure even roasting. Remove from oven when meringue coating is dry, approximately 45 minutes.