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Nutrition Facts
Serving Size 1 (28g) Recipe makes 12 servings
Calories 148
Calories from Fat 88		(59%)
Amount Per Serving		%DV
	Total Fat 9.9g	15%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 123mg		5%
Potassium 97mg		2%
Total Carbohydrate 14.0g		4%
	Dietary Fiber 0.5g	2%
	Sugars 9.2g
Protein 2.6g		5%
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Candy Nuts

Recipe #79247 | 25 min | 5 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Hey Jude
Dec 18, 2003

This stuff is addictive! I love making these nuts to have out for company but have to have someone hide them from me or I'll eat them all before our guests arrive! Recipe from the Chicago Sun-Times

SERVES 12 (change servings and units)

Ingredients

1 1/2 cups cashews or peanuts or whole almonds or pecan halves (raw or roasted)
1/2 cup sugar
2 tablespoons butter
1/2 teaspoon vanilla

Directions

1
Line a baking sheet with foil; butter the foil and set aside.
2
In a 10-inch, heavy skillet combine nuts, sugar, butter and vanilla; cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt Do Not Stir.
3
Reduce heat to low; continue cooking until sugar is golden brown, stirring occasionally.
4
Remove skillet from heat; pour nut mixture onto the prepared baking sheet; cool completely and break into clusters.
5
Store tightly covered in the fridg for up to 3 weeks.

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Featured Reviews for This Recipe

From: Little Woman

On Nov 6, 2009

We burnt the first batch and paid closer attention to heat level and stirring instructions on the 2nd batch. Much, much better! This would make wonderful gifts in pretty little jars. Tonight we'll be putting it on top of Elegant Sweet Potato Skins. Next time we want to try it using pecans and maple sugar.

0 people found this review helpful

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From: StephanieNS

On Apr 23, 2009

I just recently started liking nuts so I couldn't wait to try this recipe. I used a canned blend of nuts with peanuts, cashews, pecans, etc. I cooked it exactly as directed. I just knew for sure I would somehow mess it up by burning the nuts or cooking for too long or something like that but these came out just perfect and they were so quick to make. I could hardly wait for them to cool down to try them because they smelled so good! They tasted just delicious, the only problem is I ate too many at once and ended up with a tummy ache! This stuff is DEFINITELY addictive. This recipe will go into my keepers cookbook..thanks for posting it! Made for Sring PAC '09.

1 person found this review helpful

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From: Minxkat1

On Jan 2, 2004

Very tasty recipe. I will make it again, however, when I do I think I will carmelise the sugar first then add the nuts. I did wait to stir until the sugar just started melting, however I had to stir it for a good 15 - 20 minutes before the sugar completely melted and coated the nuts. I probably didn't wait long enough before starting to stir originally, but a few of the nuts were starting to scorch by the time the recipe was done. I think making the 'syrup' first, then adding the nuts off heat would be easier.

8 people found this review helpful

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From: Pianolady

On Jun 24, 2004

Wonderful! Chose these to make as a traveling snack for DH going on a business trip... and am I glad I did! He just loves them, as do I, so I'm glad he's taking them with him or I would eat them all!! I did wait until the sugar had started melting and then stirred... but found myself letting it sit for another couple of minutes without stirring so the sugar was pretty much melted before continuing to stir. It worked out perfectly. These are just delicious — thanks for a great recipe! Dianne

7 people found this review helpful

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