Description
These Texan BBQ Candied Nuts combine a perfect balance of smoky, spicy, and sweet flavors for a delightful snack. Featuring a mix of pecans, almonds, and cashews coated in a buttery, spiced sugar glaze, they’re ideal for serving as nibbles with drinks or as an addictive party snack with a bold Texan BBQ twist.
Ingredients
Scale
Nuts
- 1 1/2 cups pecans
- 1 1/2 cups almonds (raw unsalted or toasted)
- 1 cup cashews (raw unsalted, toasted optional)
Spices & Seasoning
- 1 1/2 tsp cooking salt / kosher salt (halve for table salt, increase by 50% for flakes)
- 1 tsp smoked paprika
- 1 tsp chipotle (slightly spicy, can substitute with 3/4 tsp extra smoked paprika)
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional for more spicy)
- Sea salt flakes (for extra salt to taste)
Other Ingredients
- 25g / 1 1/2 tbsp unsalted butter
- 1/2 cup white sugar
- 2 tbsp water
Instructions
- Prepare the Nuts: Combine the pecans, almonds, and cashews in a mixing bowl. If using raw nuts, toasting them lightly enhances the flavor but is optional.
- Create the Candied Mixture: In a saucepan over medium heat, melt the unsalted butter. Add white sugar and water, stirring continuously until it dissolves and begins to bubble gently, forming a syrup.
- Add Spices: Mix in the smoked paprika, chipotle, coriander, cumin, onion powder, garlic powder, black pepper, and cayenne pepper into the syrup, stirring well to create an even, spicy glaze.
- Coat the Nuts: Add the nuts to the saucepan, stirring constantly to ensure every nut is thoroughly coated with the candied spice mixture.
- Cook and Candy: Continue cooking and stirring for about 15-20 minutes, or until the nuts are fully coated and the sugar mixture thickens and begins to crystallize on the nuts, creating a candied texture.
- Season with Salt: Sprinkle the cooking salt or kosher salt evenly over the coated nuts, adjusting the quantity depending on salt type to balance the sweetness and spice.
- Cool and Serve: Spread the candied nuts on a parchment-lined baking sheet or tray to cool completely. Once cooled, sprinkle with sea salt flakes for an extra salty crunch. Serve as a snack with drinks or store in an airtight container.
Notes
- If you prefer less heat, reduce or omit the cayenne pepper and chipotle powder.
- Using kosher salt during cooking and sea salt flakes at the end adds layered saltiness and texture.
- Toasting raw nuts before candying enhances their flavor but is optional.
- Store cooled candied nuts in an airtight container to maintain crispiness up to two weeks.
- Adjust sugar quantity based on desired sweetness.
