Description
Texan BBQ Candied Nuts are a flavorful and crunchy snack perfect for sharing or enjoying anytime. This recipe combines pecans, almonds, and cashews coated in a smoky, spiced candy glaze, baked to a golden perfection with a delightful balance of sweet, spicy, and smoky flavors. Ideal for parties, gift-giving, or a savory-sweet treat.
Ingredients
Scale
Nuts
- 1½ cups pecans
- 1½ cups almonds (raw unsalted or toasted)
- 1 cup cashews (raw unsalted; toasted ok)
Spice Mix & Candy Coating
- 1½ tsp cooking salt (kosher or halve for table salt)
- 25 g (1½ tbsp) unsalted butter
- ½ cup white sugar
- 2 tbsp water
- 1 tsp smoked paprika
- 1 tsp chipotle powder (or ¾ tsp smoked paprika + ¼ tsp cayenne)
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
Optional Garnish
- Sea salt flakes for garnish
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F; 160°C fan-forced). Line a baking tray with foil and then parchment paper to prevent sticking.
- Prepare nuts: In a large bowl, combine the pecans, almonds, and cashews, and sprinkle with the cooking salt. Toss to distribute the salt evenly.
- Make candy coating: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the white sugar, water, and all the spices (smoked paprika, chipotle powder, coriander, cumin, onion powder, garlic powder, black pepper, and optional cayenne). Allow the mixture to simmer gently for about 2 minutes to thicken slightly and develop the flavors.
- Coat nuts: Immediately pour the hot candy and spice mixture over the salted nuts. Toss vigorously to coat the nuts thoroughly, making sure there is no excess syrup left in the bowl.
- First bake: Spread the coated nuts in a single even layer on the prepared baking tray. Bake in the preheated oven for 10 minutes.
- Toss and continue baking: Remove the tray and toss the nuts to ensure even cooking. Return to the oven and bake for an additional 10 minutes until the nuts are deep golden and the coating is dry and crisp.
- Cool and break clusters: Let the nuts cool on the tray for about 10 minutes. While still warm, break apart any clusters into bite-sized pieces. Allow the nuts to cool completely for another 30 minutes before serving or storing.
Notes
- Use raw unsalted nuts for best control over flavor and salt level; toasted nuts can be used but adjust to taste.
- Adjust cayenne pepper or chipotle powder to control spiciness.
- Store cooled nuts in an airtight container at room temperature for up to two weeks.
- Sea salt flakes sprinkled after baking add a lovely finishing touch and enhance flavor.
- Ensure nuts are spread out evenly when baking to promote crispness and prevent sogginess.
