Wednesday, July 6, 2011

Candied Nuts

Have you ever bought those DELICIOUS nuts off the streets of New York? You know those candied ones that they have under the heat lamps? They are so tasty but so expensive. I found this recipe on cookies and cups and knew that I immediately had to give it a try. They were SO SO good! I am not sure if this is how they make them on the streets, but this is how I will make candied nuts from now on. I put them out at a party and everyone kept raving about them and asking for the recipe...So here it is! SO SO GOOD!!!!


2 lb mixed nuts, salted
2 cups sugar
4 egg whites
2 tsp. cinnamon
1 cup butter
 (2 sticks)
1 teaspoon vanilla
(if you don't have an oven large enough for 2 baking sheet cut the recipe in half)

1. Preheat oven to 275°
2. Beat the eat the egg whites until they are foamy. Gradually add the sugar and continue to beat on high until the whites are thick and shiny. (approx 2-3 minutes) The whites will not have stiff peaks it will just be thicker.
3. Mix in the vanilla and cinnamon. Beating until combined. Fold in the nuts.
4. Now on each baking sheet (jelly roll pan or a baking stone, use a sheet with sides) place 1/2 cup butter and pop in oven until the butter is melted.
5. Remove the baking sheets from your oven.  Spread the coated nuts in a single layer on the baking sheets.. diving equally between the 2 sheets.
6. Bake the nuts for 20 minutes and then stir. Bake another 15 minutes and stir again. Repeat until the meringue on the nuts is brown and the butter is absorbed. This should take another 1/2 hour or so. 
Let cool before eating.

If the nuts are kept in an air tight container they will stay fresh for quite a while.
They're perfect to divide up into bags and give as gifts!


  1. Hi!
    Thanks for stopping by my site and commenting!
    Also, glad you liked my recipe for the nuts.
    Also, I see that you used my photo as well for the nuts...I generally ask that you request the use of the pictures because as fellow food bloggers, we try and credit each other for happiness within our community!
    Again, thanks for reading and glad you liked the nuts and the lemonade cake :)

  2. Oh wow! I loved that recipe on cookies and cups site... weird to see it copied exactly here?? Usually when we borrow images and recipes from other sites its good to get permission and definitely make sure the instructions are in your own words. When in doubt, ask!

  3. Cookies and cups,

    First of all, I apologize for copying your recipe exactly here and using your pictures without your permission.

    In all honesty, the only people who look at this blog are my family and a few close friends who I would consider family. But the main purpose of this blog is so I can have all my favorite recipes in one place no matter where I am because I feel like sometimes I cook and bake more outside of my own kitchen. It essentially is my own personal cookbook that I can have anywhere and everywhere. That is why I spend minimal time writing about the recipe (except a few words to let my family know a little something about the recipe and to remind me what the recipe is like when I finally get around to making it again) and changing the instructions.

    I wanted to leave a comment on your recipe because I know that people like to know that someone else has tried the recipe and liked it before they are willing to give it a whirl; the majority of comments contain things such as "that looks good" or "I'm drooling". I was simply letting your other readers know that I have tried it and loved it!

    I hope that you understand where I am coming from. I LOVE your blog btw!

  4. Amanda,

    Please refer to my comment above to cookies and cups. It should explain some things.

    Also, I love your blog as well but wanted to tell you that it takes SO long to load because there is so much per page. It always kicks me off my internet. I don't know if that is something that you want to change or if i am the only on this happens to but you may want to look into it.

    Another random quick question. You make a TON of cakes so I figured I would ask since you left a comment here. I prefer cupcakes (my theory is if you mess up on a cupcake you can just get a new one but if you mess up on a cake that is much more difficult). Anyways, I think that frosting dries out cakes when they are cut to level because the moisture is no longer sealed in as well. Do you do anything to keep the cake more moist? Maybe a simple syrup or glaze that you would like to share the recipe for? I have not found out that I love just yet and hope you have one that you are willing to share! Thanks!

  5. Hi! Sorry about the slow loading... I am actually trying to switch to wordress so hoepfully that wont be a problem for much longer.

    I DO use a simple syrup, usually no more then 2 tablespoons per cake. But I find that if you use enough frosting you are good to go.

    I have to say, I think it takes more talent to make cupcakes... I do cakes cause I think they are easier! :)


  6. Thank you for responding! I cant wait for it to go to wordpress then because it will be much easier for me to check.

    Are you willing to give away your simple syrup recipe. I would love to give it a try! I wish I could do cakes like you! I need to practice more but I always do cupcakes because they are much easier for me and in my comfort zone.