SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Candied Nuts

Makes: 16 servings Yield: 4-1/3 cups
Bake 325°F 10 mins Start to Finish 25 mins
Candied Nuts
Ingredients
  •  Butter or nonstick cooking spray
  • 3  cups  roasted cashews, roasted peanuts, whole almonds, and/or pecan halves
  • 1/2  cup  sugar
  • 2  tablespoons  butter
  • 1/2  teaspoon  vanilla
Directions

1. Line a baking sheet with foil. Butter the foil or lightly coat with nonstick cooking spray; set baking sheet aside. Spread nuts evenly in a shallow baking pan. Bake in a 325 degree F oven for 10 minutes, stirring once.*

2. Meanwhile, place sugar in a heavy 10-inch skillet. Heat over medium-high heat, shaking skillet several times to heat sugar evenly (do not stir). Heat until some of the sugar is melted (it should look syrupy). Begin to stir only the melted sugar to keep it from overbrowning and stirring in remaining sugar as it melts. Reduce heat to medium to low. Continue to cook until all the sugar is melted and golden, about 5 minutes more. Add 2 tablespoons butter to skillet, stirring until butter melts and mixture is combined. Remove from heat. Stir in vanilla.

3. Add the warm nuts to skillet, stirring to coat. Pour nut mixture onto the prepared baking sheet. Cool completely. Break into clusters. Store tightly covered at room temperature for up to 3 weeks or freeze for up to 3 months.

4. Makes about 4 1/3 cups (16 servings).

From the Test Kitchen*
  • If nuts are toasted before sugar is melted in step 2, leave nuts in oven and turn oven off to keep nuts warm until needed.
Nutrition Facts (Candied Nuts)
  • Servings Per Recipe 16,
  • cal. (kcal) 192,
  • Fat, total (g) 5,
  • chol. (mg) 5,
  • sat. fat (g) 2,
  • carb. (g) 12,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 1,
  • sugar (g) 7,
  • pro. (g) 5,
  • vit. A (IU) 49,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 88,
  • Potassium (mg) 163,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Other Carb () 1,
  • High-Fat Meat () 1,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe