Sugar-and-Spice Candied Nuts Recipe

Sugar-and-Spice Candied Nuts Recipe
Sugar-and-Spice Candied Nuts Recipe photo by Taste of Home
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Sugar-and-Spice Candied Nuts Recipe

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Here’s a wonderful snack to have on hand for entertaining, gift-giving or just munching anytime. With a sweet-spicy coating, the crunchy mixed nuts are hard to resist.—Tonya Burkhard, David, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon butter
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups mixed nuts

Directions

Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat. Add nuts; toss to coat. Spread into prepared pan.
Bake 12-15 minutes or until bubbly, stirring once. Immediately transfer to waxed paper; cool completely. Break into pieces. Store in an airtight container. Yield: 2-1/2 cups.
Originally published as Sugar-and-Spice Candied Nuts in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

1/4 cup: 256 calories, 19g fat (3g saturated fat), 4mg cholesterol, 316mg sodium, 19g carbohydrate (9g sugars, 3g fiber), 6g protein.

  • 1/4 cup sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon butter
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups mixed nuts
  1. Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. In a small saucepan, combine the first seven ingredients. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Remove from heat. Add nuts; toss to coat. Spread into prepared pan.
  2. Bake 12-15 minutes or until bubbly, stirring once. Immediately transfer to waxed paper; cool completely. Break into pieces. Store in an airtight container. Yield: 2-1/2 cups.
Originally published as Sugar-and-Spice Candied Nuts in Taste of Home Christmas Annual Annual 2014

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