These Candied Nuts are the best thing ever! Deliciously crunchy with a sweet cinnamon coating. You'll be sneaking bite after bite. Dairy free and vegan!
The best candied nuts- that's a pretty bold statement! We've all had those nuts they sell at the mall and fairs and these are just as good, BUT you can make them in just 5 minutes!! No heating your oven, no tricks, and no paying a small fortune!
I made 6 batches of these yesterday because I wanted them to be perfect before I shared. Six batches!! That's how easy they are. My mom taught me how to make these when I was in high school and still living with her. I made them all the time- walnuts for her, pecans for me, and sometimes almonds just for a change. That's another great thing about these- use any nut you like.
The original recipe using heavy whipping cream and the result is delicious, but I know a lot of people are dairy free or vegan so I decided I wanted to try them with a dairy free milk. I used cashew milk and they came out great. It does take a couple extra minutes of boiling and that's written in the recipe. I'm so glad it worked so well!
Here's the ingredients you'll need:
Nuts- whatever is your favorite, I love pecans but walnuts, almonds and cashews all work great.
Milk- I use almond milk, but any milk of choice will work here.
Sugar, Cinnamon and Salt- simple pantry staples that make these the sweet treat they are.
Lay a piece of wax paper on the counter and measure out the nuts. You don't want to be rushing to do these things when the mixture is hot. It needs all your attention.
With the flame off, add the sugar, milk and cinnamon to a medium or large saucepan. Cook over medium heat until it starts to boil.
Once it starts to boil, stir consistently for exactly 4 minutes (Or 6 minutes if making the dairy-free version). It will start to thicken and look like caramel. Turn off the heat, add nuts, stir to coat completely and pour onto wax paper to cool. Let cool for 10 minutes before eating because they will burn you. I do suggest eating them while they're warm though.
These are the perfect quick snack and especially great for summer when you don't want to turn your oven on.
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Candied Nuts
Ingredients
- 2 ½ cups nuts - whatever is your favorite kind
- ¾ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt unless nuts are salted
- ½ cup heavy whipping cream or cashew milk for vegan
- extra cinnamon sugar for sprinkling ¼ cup sugar and ½ teaspoon cinnamon mixed (optional)
Instructions
Traditional Instructions
- Place a piece of wax paper on the counter and measure out the nuts. You don't want to be rushing to do this when the mixture is hot.
- With the burner off, place sugar, cinnamon, salt (if using), and cream in a medium to large sauce pan. Bring mixture to a boil over medium heat.
- Once boiling, cook for exactly 4 minutes, stirring consistently.
- Turn off heat, add nuts, stir to coat evenly and pour onto wax paper.
- Sprinkle with extra cinnamon sugar if desired.
Dairy Free Instructions
- Place sugar, cashew milk, cinnamon, and salt in a pan. Bring to a boil over medium heat.
- Stir constantly for 6 minutes or until it starts to thicken and look like caramel.
- Remove from heat and stir in nuts.
- Pour over wax paper to cool, breaking apart with the spoon. Sprinkle with extra cinnamon sugar if desired.
- Let cool before eating because they will be extremely hot.
Nutrition Information
Elise says
Can these be made ahead and stored? How long do they last?
Jessica DeMay says
Hi Elise- yes! They stay good at room temperature in an air tight container for a few weeks. I actually don't know how long because they never last longer than a few weeks, so possibly longer. Hope you enjoy!
Judy says
After I took them off the heat, I spread the nuts on a pan covered in parchment paper and roasted them for 25 minutes on 300 degrees. I turned them after 15 minutes. We preferred the flavour of the roasted nuts over the raw ones. They are super delicious and make awesome hostess gifts!!
Jessica DeMay says
Sounds great Judy! Thanks for the great feedback!
Jennifer says
So good and easy. One batch I made crystallized. Any ideas why?
Jessica DeMay says
Hi Jennifer- it sounds like they got overcooked. Maybe the heat was too high? I'm glad the other batch came out okay!
Deb says
Mine never thicker or hardened?? It just remained liquid.
It never got this crunchy exterior coating. What did I do wrong?
Jessica DeMay says
Hi Deb- it sound like you never got the mixture hot enough? Was it boiling? Dod you follow the recipe exactly? I'd love to help you figure out what went wrong.
susan says
I just made using Pecans and almonds.. They taste yum. I have a son who is vegan and he loved too. Any suggestions for the stickiness?
Jessica DeMay says
That's great Susan! I'm so glad to hear you tried them and like them! If they're too sticky you can always sprinkle them with some cinnamon sugar. I hope that helps. Have a great Christmas.
Dennis says
Wauw this looks amazing, easy and delicious 😀
Keep it up Jessica!
Jessica DeMay says
Thanks, Dennis!
Rachel Cooks says
I could live on candied nuts and these look perfect!
Jessica DeMay says
Thanks Rachel! And thanks for checking my blog out 🙂
Jessica the Baker says
Hello from another Jessica! 🙂
I found your great blog through IG. I love candied nuts and these look amazing!
Jessica DeMay says
Thanks Jessica! They are delicious!
Mary Ann | the beach house kitchen says
Jessica I am definitely trying these with pecans!
Jessica DeMay says
Awesome! Pecans might be my favorite. The coating catches in all the ridges- it's perfect.
Bevely Viscomi says
Sounds good, will try!
Jessica DeMay says
Thanks Bevely! I hope you enjoy them!
Asha says
do you think soy milk or almond milk can be used instead of cashew milk?
Jessica DeMay says
Hi Asha- yes, that should work. Enjoy!
james says
How long do these store for after making them? Thinking of giving them as gifts
Jessica DeMay says
Hi James- they work great as gifts. I'd say they last a month, but usually are gone before that 🙂