5-Minute Fall-Spiced Candied Nuts

5-Minute Fall-Spiced Candied Nuts

I’m in the middle of a series of recipes themed “Easy Extras”. These recipes are simple to make and are so delicious that they’re sure to become the star of your charcuterie or graze board! This recipe for Fall-Spiced Candied Nuts has been one of my top recipe requests ever – so now I’m officially sharing it with you!

graze board

Sure, this recipe is easy and yummy ((that’s the criteria for all Food for a Year recipes, right?!)) BUT there’s one more thing that makes this a keeper :

these candied nuts are extra special because they’re adaptable to the seasons and your pantry!

emily – FFAY

Feel free to use any combination of nuts and spices you have on hand – that’s what makes this recipe so wonderful – it can really become your signature party treat!

Because Fall is in the air (finally!!!), I couldn’t wait to whip up some fall-spiced candied nuts. This recipe includes a blend of traditional Fall spices and the flare of some fresh herbs as well.

Here’s what you’ll need :

  • 2 1/2 c mixed nuts (I’ll share my seasonal blend in the recipe below)
  • 1 c brown sugar
  • 1/4 c cane sugar
  • 2 T butter
  • 2 t corn syrup
  • a splash of water
  • 1/2 t Himalayan salt
  • 1 1/2 t spices
  • 2 t woody fresh herbs (optional)
nuts on parchment

These candied nuts come together in about 5 minutes! The sugary, spiced candy coating has just the right amount of salt and those herbs put the recipe over-the-top. So, so crave-able!

candied nuts

5-Minute Fall-Spiced Candied Nuts

  • 1 c hazelnuts
  • 1 c walnuts
  • 1/4 c sunflower seeds
  • 1/4 c pepitas (or hulled pumpkin seeds)
  • 1 c brown sugar
  • 1/4 c cane sugar
  • 2 T butter
  • 2 t corn syrup
  • a splash of water
  • 3/4 t Himalayan salt
  • 1/2 t ground cinnamon
  • 1/4 t ground cloves
  • 1/4 t ground allspice
  • 1/4 t ground ginger
  • 2 t woody fresh herbs (optional)

Place the sugars + butter + herbs in a medium skillet over medium/medium-high flame. Stir continuously as the butter melts. Add spices +water + corn syrup, stirring to combine.

Once sugar becomes bubbly and crystals have melted (about 3 minutes), add in mixed nuts and stir to coat.

Pour the candied nuts out on a parchment lined baking sheet and break the large clusters apart with a spatula (or you can give the clusters a rough chop once they’ve cooled).

Allow the nuts to cool for 30 minutes before serving.

You can rough chop these candied nuts if the clumps harden too fast.

Makes 4 cups.

To store, allow to cool completely and place in an air-tight jar. Lasts 3 weeks (or freeze up to 3 months).



In true show & tell form: "I am open for questions & comments"