The Best Candied Nuts Recipes

Steps:

• Grease a baking sheet or line with a silicone mat.
• Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
• Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
• Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

Steps:

• In a large bowl combine sugar, cinnamon, ginger, nutmeg, and salt.
• Blanch nuts in boiling water for 1 minute. Drain and dry them off in a kitchen towel. Lightly toss them into the sugar mixture until coated. Remove nuts, and set aside the sugar spice mixture.
• Bring the oil in a deep fryer or a heavy-bottomed pan to 330 to 350 degrees-F (do not let the oil burn). *Hint: place 1 nut in the oil and when it starts to sizzle, add the rest of the nuts.
• Fry approximately 1 minute, the nuts will turn golden in color, and float. Remove from the oil and add directly to the sugar mixture and toss again. Carefully remove nuts and shake off excess sugar, let cool and serve.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Steps:

• Melt the butter and sugar in a large skillet over medium heat and add the salt. Add the almonds, cashews, peanuts, pecans, chili powder, cinnamon, cumin and cayenne. Cook until the sugar is melted and the nuts are fragrant, 5 to 6 minutes. Add the rosemary and toss. Immediately spread the nut mixture on a parchment-lined baking sheet. Cool completely, and then serve.

Steps:

• Whisk together the egg and water till frothy.
• Stir in nuts.
• Combine sugar and cinnamon.
• Add egg mixture to sugar/cinnamon mixture.
• In a lightly buttered shallow pan spread mixture.
• Bake (in middle of oven) at 250 degrees for 50 minutes.
• Cool 1/2 hour and break into chunks.
• Will keep 5-days in tight container.

Steps:

• Preheat oven to 300F.
• Mix sugars, salt, cayenne/paprika, and cinnamon, making sure that there are no lumps. Set aside.
• Beat egg white and water until frothy but not stiff.
• Add nuts to egg mixture and stir to coat evenly.
• Sprinkle nuts with sugar mixture and toss until evenly coated.
• Spread sugared nuts in a single layer on a parchment-lined cookie sheet.
• Bake for 30 minutes, stirring occasionally.
• Remove from oven and separate nuts as they cool.
• When completely cool, pour the nuts into a bowl, breaking up any that stick together.