I have been making these Spiced Candied Nuts for 20 years, and they never disappoint. These are much more than just candied nuts. They have layers of flavor from shallots, rosemary, and a pinch of cayenne pepper. They will become a holiday tradition once you’ve tried them!
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The Perfect Holiday Candied Nuts
If you think candied nuts are just sugary little clusters, get ready—these are on an entirely different level.
Yes, they have that light, sweet coating everyone loves, but the real magic is in the layers: a hit of savory depth, a touch of salt, and just enough spice to make every handful irresistible.
They’re the kind of nuts people try once… and immediately ask for the recipe. Perfect for gifting, topping salads, or snacking straight off the sheet pan, these holiday candied nuts are about to become your new seasonal staple.
A friend passed this recipe to me about 25 years ago, and they are something I have made on repeat. I keep them in the freezer for gatherings around the holidays, and I pack them in jars for holiday gifts.
Save this recipe because you’ll come back to it again and again!
What You’ll Need
- Butter
- Shallots (key for the savory flavor in these!)
- Fresh Rosemary
- Mixed Nuts (I like to use almonds, cashews, pecans, and hazelnuts)
- Coconut Sugar (or brown sugar!)
- Flaky Salt
- Cayenne Pepper (add just a little kick or crank it up to your taste!)
How to Make Holiday Candied Nuts
Step 1: Into a large skillet, add butter, shallots and rosemary. Saute over medium heat, until the shallots are softened, about 10 minutes.
Step 2: Add in the mixed nuts, and heat over medium heat, stirring occassionally, for about 10 minutes to toast the nuts.
Step 3: Add in the coconut sugar, flaky salt, and cayenne pepper. Continue to stir, allowing the sugar to melt and coat the nuts.
Step 4: Add the nuts in a single layer onto a baking sheet and allow to cool.
Tip: If the nuts are still sticky after cooling, preheat oven to 275º F, and bake the nuts for 10-15 minutes. Once they have cooled the sugar coating will no longer be sticky.
How to Store Candied Nuts
Once the nuts have fully cooled, pack them in an airtight container and store in the refrigerator for up to 2 weeks, until ready to serve.
The nuts will last longer in the freezer. Pack them in freezer safe containers, and freeze up to 6 months. Allow to come to room temperature prior to serving.
Tips & Variations
Adjust the Spice: We love these with a bold spicy kick, so I add more cayenne pepper. I suggest adding the cayenne in a small amount even if you don’t want them to be spicy – the flavor and subtle spice really adds to the flavor!
Pack for Christmas Gifts: If packing to use as Christmas gifts, be sure the coating is not sticky. If your coating is still sticky, preheat the oven to 275º F, and bake the nuts on a baking try for 10-15 minutes. Once the nuts have cooled, the coating will not longer feel sticky.
Then they are ready to pack! Find cute jars, fill them up with the candied nuts, and then wrap a ribbon or bow around the jar. They are great stocking stuffers or additions to other gifts.
Other Holiday Recipes Perfect for Gifting
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Holiday Candied Nuts
Ingredients
- 3 tablespoons butter
- 1/4 cup shallots minced
- 2 tablespoons rosemary finely chopped
- 4 cups nuts almonds, cashews, hazelnuts, pecans, or nuts of choice!
- 1/4 cup coconut sugar or brown sugar
- 1 teaspoon salt (or more, to taste. I use flaky salt.)
- 1/8 teaspoon cayenne pepper more or less, to taste
Instructions
- Into a large skillet, add butter, shallots and rosemary. Saute over medium heat, until the shallots are softened, about 10 minutes.
- Add in the mixed nuts, and heat over medium heat, stirring occassionally, for about 10 minutes to toast the nuts.
- Add in the coconut sugar, flaky salt, and cayenne pepper. Continue to stir, allowing the sugar to melt and coat the nuts.
- Add the nuts in a single layer onto a baking sheet and allow to cool.Tip: If the nuts are still sticky after cooling, preheat oven to 275º F, and bake the nuts for 10-15 minutes. Once they have cooled the sugar coating will no longer be sticky.
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