Candied Nuts

Click for the original blog post: Buttermilk Panna Cotta with Poached Quince and Candied Nuts


  • 1 cup nuts: your choice- hazelnuts, pecans, walnuts all work well
  • 1 cup sugar
  • 1 cup water
  • Grapeseed or peanut oil for frying


  1. In small sauce pan, bring nuts, sugar, and water just to boil, stirring to dissolve sugar.
  2. Simmer for about 15 minutes until sugar water thickens to a syrup consistency.
  3. In a separate pan, heat enough oil to submerge nuts.  Heat oil until thermometer reaches 325 degrees (if you don’t have a thermometer, add 1 nut to test temperature, if it makes bubbles when you add it to the oil, you’re good, if the oil is smoking, it’s too hot).
  4. Deep fry nuts until they turn a nice dark brown.
  5. Strain nuts from oil and place on a sheet pan lined with parchment paper or silpat, keeping nuts separate so they don’t stick together as they cool.  If you want them sweeter or saltier, toss with sugar or salt as desired. When they dry they’ll be nice and crunchy.

Preparation time: 20 minute(s)

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