February 28, 2019

Candied Nuts

Candied Nuts

Around the Holidays candied nuts are a staple! In my house, candied nuts are a typical year round snack. We LOVE them and cannot get enough.

Candied nuts are so easy and flexible - you can mix everything together in just 5 minutes. You can also use any nuts and spices that you like. My recipe below doesn't use pecans, which you normally find in candied nut recipes. Instead, I use peanuts and hazelnuts, which add a really unique and tasty flavor.

Of course, you can use any nuts that you have lying around the house, just make sure to keep the ratio of nuts : aquafaba the same. Otherwise you might end up with soggy or dry nuts.

I use aquafaba in this recipe as a replacement for egg white. Both of these ingredients do a great job at making the sugar and spices stick to the nuts. So if you're not vegan, or you just don't have a can of beans lying around for aquafaba, you can always just use an egg white.

My recipe gives a range for the amount of sugar to include. I use 1 cup of sugar, and the nuts are just the right amount of sweetness for me. If you have a super sweet tooth or a major sugar craving, feel free to bump the sugar up to 1 1/4 or 1 1/2 cups. I wouldn't use any more sugar than this because you won't be able to taste the nuts anymore.


  • 2 cups almonds
  • 1 cup hazelnuts
  • 1 cup peanuts
  • 1 cup cashews
  • 1 cup brown sugar (you can use 1 1/4 or 1 1/2 cups also)
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp salt
  • 3 tbsp aquafaba


Preheat your oven to 300°F. Prepare a large sheet pan with parchment paper.

In a large bowl, mix the 5 cups of nuts together. Add the sugar, cinnamon, and salt to the nuts and give them a quick stir. Add the aquafaba and stir well until all the nuts are evenly coated with the spice and sugar mixture.

Pour the nuts onto the sheet pan and lay them in a single layer (this doesn't need to be perfect, but the nuts should mostly be in a single layer). Bake for 45 minutes, giving them a quick stir after the first 20 minutes. Let them cool, then store them in an airtight container.