Perfect for the holidays! Or, anytime on a charcuterie board.
Candied Nuts: Pecans, Cashews, Almonds or Walnuts
The perfect addition to any holiday party or charcuterie board!
Ingredients
- 6 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- Pinch cayenne pepper optional
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons water
- 2 teaspoons orange zest optional
- 2 cups nuts (pecans, cashews, walnuts, almonds) 16 ounces
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- Add brown sugar, cinnamon, salt, cayenne, vanilla, water, and the orange zest (if using) to a medium skillet. Place the skillet over medium heat and cook, stirring often until the brown sugar melts into a bubbling sauce, about 1 minute.
- Stir in the nuts so that the brown sugar sauce coats them. Cook, stirring the entire time, until the nuts look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and become shiny. Watch closely as the nuts cook so that they do not burn.
- Transfer the candied nuts to the prepared baking sheet and spread into one layer. Allow the nuts to cool down, and then break them up before serving.
- Store cooled, candied nuts in an airtight container. They will last at room temperature for one week, in the refrigerator for a few weeks and in the freezer for a month, if not longer.