Stovetop Candied Nuts
The stovetop method avoids the risk of uneven baking in an oven. You get a direct, tactile sense of the sugar's transformation, which is the only way to ensure a crisp finish rather than a sticky mess.
Stay at the stove for the full duration.
Sugar moves quickly once it begins to melt. Have your parchment paper ready on the counter before you turn on the burner.
- heavy-bottomed stainless steel skillet
- heat-resistant silicone spatula
- parchment paper
- baking sheet
What goes in.
- 2 cupsraw pecans or walnuts
- 1/2 cupgranulated white sugar
- 1 tbspunsalted butter
- 1/2 tspflaky sea salt
Watching the melt
Do not add water. Use the residual oil from the nuts and the steady heat of the pan to turn the dry sugar into a liquid, glass-like coating.
The method.
Toast the nuts
Place the nuts in the skillet over medium heat. Toss them frequently for 3 to 4 minutes until they are warm and release their natural aroma.
Add the sugar
Pour the sugar over the warm nuts. Keep the heat at medium and stir slowly. The sugar will look like a dry, white coating at first.
Caramelize
As the pan heats up, the sugar will begin to melt at the bottom. Stir constantly, folding the nuts into the melting sugar until the entire mass is covered in a deep, translucent amber syrup.
Finish and set
Add the butter and salt, stirring to incorporate. Once the butter is melted and the nuts are glossy, immediately dump them onto the prepared parchment paper. Use two forks to spread them apart so they do not clump into a solid block as they cool.
Other turns to take.
Spiced
Add 1/2 teaspoon of ground cinnamon or a pinch of cayenne pepper during the last minute of stirring.
Maple finish
Replace one tablespoon of the white sugar with dark maple syrup for a deeper flavor, though note that it will take longer to firm up.
When it doesn't go to plan.
Use a stainless steel pan rather than non-stick; the visual contrast against the metal makes it easier to judge the color of the caramel.
If the sugar clumps into hard balls, keep stirring—the heat will eventually melt them down into a smooth glaze.
Let the nuts cool completely on the parchment before breaking them apart; the sugar needs to set into a hard shell.
The ones that keep coming up.
Why did my sugar turn black?
The temperature was likely too high or the nuts were left in the pan a few seconds too long. Once the smoke point is reached, the sugar becomes bitter.
Can I use honey instead of sugar?
No, honey contains too much moisture and will result in a sticky, soft nut rather than the crisp, candy-like shell you want.
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