Quick Candied Nuts
By Annie PetitoPublished on April 4, 2018
Time
50 minutes, plus 20 minutes cooling
Yield
Makes ½ cup
Ingredients
Before You Begin
We like this recipe prepared with shelled pistachios, walnut or pecan halves, roasted cashews, salted or unsalted peanuts, and sliced almonds. If you want to make a mixed batch, cook the nuts individually and then toss to combine once you've chopped them.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spread nuts in single layer on rimmed baking sheet and toast until fragrant and slightly darkened, 8 to 12 minutes, shaking sheet halfway through toasting. Transfer nuts to plate and let cool for 10 to 15 minutes. Do not wash sheet.
- Line now-empty sheet with parchment paper. Whisk sugar, hot water, and salt in large bowl until sugar is mostly dissolved. Add nuts and stir to coat. Spread nuts on prepared sheet in single layer and bake until nuts are crisp and dry, 10 to 12 minutes.
- Transfer sheet to wire rack and let nuts cool completely, about 20 minutes. Transfer nuts to cutting board and chop as desired. (Nuts can be stored at room temperature for up to 1 week.)
Time
50 minutes, plus 20 minutes coolingYield
Makes ½ cupIngredients
Ingredients
Ingredients
Why This Recipe Works
This sweet-salty treat is great for gifts; as a crunchy topping for our Chocolate Semifreddo, ice cream, yogurt, or salad; as a coating for truffles; as an accompaniment to a cheese plate; or even just eaten out of hand. We toast the nuts, which brings out their flavor and aroma, and then toss them in a mixture of sugar and salt that's been dissolved in hot water. Baking the nuts until they are crisp and dry to the touch (no longer tacky) ensures that they'll be crunchy once completely cooled.
Before You Begin
We like this recipe prepared with shelled pistachios, walnut or pecan halves, roasted cashews, salted or unsalted peanuts, and sliced almonds. If you want to make a mixed batch, cook the nuts individually and then toss to combine once you've chopped them.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Spread nuts in single layer on rimmed baking sheet and toast until fragrant and slightly darkened, 8 to 12 minutes, shaking sheet halfway through toasting. Transfer nuts to plate and let cool for 10 to 15 minutes. Do not wash sheet.
- Line now-empty sheet with parchment paper. Whisk sugar, hot water, and salt in large bowl until sugar is mostly dissolved. Add nuts and stir to coat. Spread nuts on prepared sheet in single layer and bake until nuts are crisp and dry, 10 to 12 minutes.
- Transfer sheet to wire rack and let nuts cool completely, about 20 minutes. Transfer nuts to cutting board and chop as desired. (Nuts can be stored at room temperature for up to 1 week.)
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