Candied Nuts for Anytime

I’ve tried glazed nuts and spiced nuts in different combinations, but this recipe for candied nuts are the ones I long for when I run out.

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Candied nuts are a staple at German Christmas markets. The warm cinnamon scent permeates places like Cabela’s and the Belvedere Oasis. The best dine out salads contain either a candied element like nuts or a pickled element. Until that strawberry spinach salad at my friend’s house with sweet onion dressing, I hadn’t really considered making candied nuts at home. “It’s so easy” Beth promised me.

Imagine having an endless supply of candied nuts at home.

When I get an idea, I run with it to the extent of my abilities. What if…?

So I started experimenting.

I used Beth’s basic recipe and started experimenting. I tried it with slivered almonds, whole almonds, pecans, walnuts, the occasional peanut. I’d get a bag of mixed nuts…

I knew it was a slippery slope I was on. I found out that I don’t really like candied nuts on a savory salad. They really aren’t good to eat right before bed because they are a little challenging on the digestive system.

Before long I was dabbling in brittle and spending chunks of my grocery budget on nuts to feed my habit.

My husband humored me until I eventually got my fill. He’s pretty awesome like that.

And then I discovered my great-grandma’s recipes.

My great-grandmother clipped the candied nut recipe from a bag of Crystal Sugar. I moved it to the “not quite yet” pile of recipes because of the required use of a candy thermometer.

I have a mostly hate relationship with candy thermometers after breaking multiple by accidentally sticking them in water while they were still hot. I’ve also lost the clips that are supposed to keep them on the side of the pan. I’ve never wanted to spend the money to get the more expensive variety that may meet my expectations because I don’t use a thermometer that often. (Unless I just don’t use it that often because I didn’t like the thermometers I’ve had.)

I waited too long.

In the before time I brought these nuts to work as part of a themed potluck we were doing. It might’ve been breakfast buffet or cheese and crackers day. Whatever the reason, the nuts were gone before I left for the day and I handed out the recipe multiple times.

A Warning:

You will burn yourself while making this recipe. Just expect it. It may not be from sugar splatters. More likely a hot nut will find its way into your mouth and as you gasp from the searing pain, your hands will be reaching for another nut. It’s fine. Mouths heal quickly.

The Recipe:

If you like this recipe, you may want to try Christmas Sugar Cookies and Peanut Brittle, Visions of Sugar Plums and Rosettes, and Ribbon Candy Bars.