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Candied Nuts

Here are two variations of making candied nuts. Now that the holiday’s are around the corner, both are very easy to make. Why spend extra money when you can candy your own. If you roast the nuts you plan to use first, the flavor is more intense.

To roast nuts is very easy, but don’t leave the kitchen.

Candied Walnuts

Pre-heat oven to 375. Spread nuts on a baking sheet, single layer. depending on your oven this should only take 5-8 minutes, so start checking at the 5 minute mark. An indication is a nice nutty fragrance. Remove then cool.

Candied Nuts Ingredients:

1 cup of nuts
Simple syrup
Equal parts of sugar and water for this small of a batch I use 1 1/2 water and sugar
oil for cooking


Using a small to medium sauce pan heat water and sugar. Stir till sugar is completely dissolved. Add nuts and bring to a low simmer, for about 10 min. Turn off heat and allow nuts to soak in the simple syrup for about five minutes, then drain.

In a medium sauce pan or small fryer heat canola oil to just about 375 degrees. Using a spider skimmer add nuts to hot oil. the oil will bubble up a bit and cook the nuts for about 60 seconds. Ladle and spread over a parchment lined sheet pan and allow to cool.

Optional; once you layer cooked nuts on sheet pan you can dust with extra sugar.

Caramelized Nuts Ingredients:

1 cup of nuts
2 Tbsp melted unsalted butter
2 Tbsp brown sugar


Using a skillet over low heat slowly melt butter, then add nuts make sure butter evenly coats nuts. add brown sugar and repeat last steps. Stir continuously making sure nuts evenly coated and don’t burn. Cooking time is under five minutes.
Remove from heat and spread over wax paper lined sheet tray and allow to cool.



About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

2 responses »

  1. Reblogged this on Chef Ceaser.



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