Candied Nuts

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I make these candied nuts and keep them in an air-tight container for a week or two. They get a little sticky, but I like that! I always find ways to use them. As a snack, for our guests with cocktails, to spice up a salad or garnish a favorite soup.

I make these candied nuts and keep them in an air-tight container for a week or two. I’ve tried this recipe a few ways, with pecans, walnuts and almonds. It’s nice to have these on-hand to brighten otherwise potentially dull meals. Sometimes, when there isn’t much time I will pull this recipe together and make a plate with a few chunks of cheese, some fresh fruit, some crackers and viola, it’s dinnertime!

Please note, these candied nuts get sticky. It’s just the way it is. You’ll always find ways to use them. As a snack for guests with cocktails on a fruit and cheese plate, with your favorite meats, or as companion to vegetable breads. If you want to make it more interesting add a shake or two of cayenne pepper, or dried herbs like rosemary, for a sweet/savory combination.

I make these candied nuts and keep them in an air-tight container for a week or two. They get a little sticky, but I like that! I always find ways to use them. As a snack, for our guests with cocktails, to spice up a salad or garnish a favorite soup.

To spice up a salad, or to garnish a favorite soup.

I make these candied nuts and keep them in an air-tight container for a week or two. They get a little sticky, but I like that! I always find ways to use them. As a snack, for our guests with cocktails, to spice up a salad or garnish a favorite soup.

Or add candied nuts to make your very favorite dessert even better.

I make these candied nuts and keep them in an air-tight container for a week or two. They get a little sticky, but I like that! I always find ways to use them. As a snack, for our guests with cocktails, to spice up a salad or garnish a favorite soup.
I make these candied nuts and keep them in an air-tight container for a week or two. They get a little sticky, but I like that! I always find ways to use them. As a snack, for our guests with cocktails, to spice up a salad or garnish a favorite soup.

Candied Nuts

Course: Snack
Servings: 6
Calories: 448kcal

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Ingredients

  • 3 tbsp. unsalted butter
  • 2 1/2 c walnut halves or almonds or pecans
  • 1 tbsp. fine sea salt
  • 1/4 c Waxing Kara Honey
  • 1/4 c raw sugar

Instructions

  • Preheat the oven to 350F. Line a large rimmed cookie sheet with parchment.
  • Mix salt and sugar.
  • Melt butter and honey in skillet over medium heat, until it’s just liquid.
  • Add nuts and sprinkle pepper. Mix until coated. Remove from heat. Spread nuts in a single layer over the baking sheet and bake for 10 minutes to dry.
  • Remove from oven and let nuts cool for 5 minutes. Toss in raw sugar and salt mixure.
  • Place the nuts back onto the baking sheet or on the parchment paper and allow to cool.

Nutrition

Calories: 448kcal | Carbohydrates: 26g | Protein: 7g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 957mg | Potassium: 222mg | Fiber: 3g | Sugar: 21g | Vitamin A: 195IU | Vitamin C: 0.7mg | Calcium: 50mg | Iron: 1.5mg

About the Author

kara

Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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