This quick method creates sweet, buttery Easy Glazed Nuts with a foolproof result every time. They’re the perfect homemade candied nuts for salads, charcuterie boards, or packing into jars for gifting.
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I’ve tried countless methods for making glazed nuts over the years, and after not loving any of them, this is the simple method I came up with and still use today. They turn out perfectly every time, crisp, sweet, and buttery with just the right amount of crunch.
Toss a handful over a green salad (especially with a little feta or blue cheese) like my Apple Cabbage Salad or Beet Salad. Or, add them to a charcuterie board or crudité platter for a touch of sweetness. They’re also wonderful mixed with popcorn and pretzels for an easy snack mix.
Table of contents
Ingredient Notes
- Nuts: This method works with just about any variety, including pecans, walnuts, almonds, cashews, or a mix. Choose plain, unsalted nuts like the kind you’ll find in the baking aisle for the best result. Go with one type for a salad or a mix for snacking!
- Sugar: Regular granulated sugar creates the glossy, crisp coating.
- Butter: A small amount of butter adds rich flavor and helps the sugar melt evenly.
- Water: Just a splash helps the sugar dissolve and cling to the nuts as it cooks.
How to Make Candied Nuts
- Toast the nuts. Spread the nuts on a baking sheet and bake at 350°F for about 5 minutes, just until fragrant and lightly toasted.
- Add sugar and butter. Transfer the nuts to a nonstick skillet and sprinkle with sugar. Add small pieces of butter over the top.
- Cook the glaze. Cook over medium-low heat, stirring occasionally, until the butter has melted and the sugar has mostly dissolved. Add water and continue cooking for a couple of minutes, stirring constantly, until the mixture thickens and coats the nuts.
- Cool completely. Spread the glazed nuts out on wax paper or foil and separate them slightly with a wooden spoon. Let them cool completely before serving or storing.
Valerie’s Tips for the Best Candied Nuts
Toast the nuts first. This quick and easy step deepens the flavor and gives them a better crunch.
Use a nonstick skillet. It makes cleanup easier and helps prevent the sugar from sticking or burning.
Don’t walk away. The glaze can go from perfect to scorched quickly, so keep a close eye and stir often once the sugar starts melting.
Separate while warm. Use a wooden spoon to gently break them apart before they cool completely and stick together.
Cool completely before storing. If they’re even slightly warm, they can lose their crispness in storage.
Variations
- Cinnamon Sugar Candied Nuts: Add ½ teaspoon ground cinnamon to the sugar before cooking for a warm, classic flavor.
- Spicy Candied Nuts: Stir in a pinch of cayenne or crushed red pepper flakes for a sweet-and-spicy combo.
- Vanilla Candied Nuts: Add ½ teaspoon vanilla extract just before the glaze thickens for a fragrant touch.
- Rosemary Candied Nuts: Sprinkle in ½ teaspoon finely chopped fresh rosemary for a savory-sweet variation that’s great on cheese boards.
Storage Tips
Storing Glazed Nuts: Once completely cooled, transfer the glazed nuts to an airtight container or mason jar. Store at room temperature in a cool, dry place for up to one month for the best crunch. You can refrigerate them if your kitchen is warm, but the texture may soften slightly. For longer storage, freeze for up to three months and let them come to room temperature before serving.
Storing Bulk Nuts: If you buy your nuts in bulk from Costco, like I do, it’s important that you store them properly to keep them fresh. Nuts contain a high level of oil and if stored improperly they can become rancid. To avoid this, keep them in airtight containers in the refrigerator for up to 6 to 12 months, or in the freezer for up to 1 to 2 years.
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Easy Glazed Nuts
Ingredients
- 1 cup nuts, like pecans, walnuts, almonds, or cashews
- 2 tablespoons granulated sugar
- 1 tablespoon cold butter, cut into about 6 small pieces
- 1 tablespoon water
Instructions
- Preheat oven to 350°F.
- Spread the nuts out evenly over a small baking sheet. Bake for 5 minutes, or until nuts are fragrant and toasted.
- Remove the nuts from the oven and spread them evenly across the bottom of a 10-inch nonstick skillet. Sprinkle with sugar and scatter the butter pieces over the top. Turn the heat to MEDIUM-LOW and cook, stirring occasionally, until the butter melts and the sugar is almost dissolved. Add the water, increase the heat to MEDIUM, and cook, stirring constantly, for 2 to 3 minutes, shaking the pan occasionally, until the water has cooked off and the glaze coats the nuts. Pour the nuts onto wax paper or foil and separate them slightly with a wooden spoon so they don’t stick together as they cool.
- Allow the glazed nuts to cool completely before serving.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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This post was originally published on December 22, 2019. It has been updated with new text and images.
Delicious and very quick to make, highly recommend.
Do you have any suggestions for a vegan friendly option – in other words something other than butter?
Hi Deb. You might try replacing the butter with cold (firmed up) coconut oil or a non-dairy butter substitute. If you try it, I’d love to hear how it works out for you.
Perfect crispy glazed nuts! I added some cinnamon, salt and Togarshi (for a little heat) and they are delicious! Thank you!
You’re welcome! Thanks for taking the time to leave a comment. 🙂