Easy Candied Nuts Recipe + VIDEO - The Recipe Rebel (2024)

FAQs

Why are my candied nuts soft? ›

Usually if the almonds are soft after candying it means that they weren't cooked for long enough. However, this recipe cooks all of the water out of the sugar syrup and then takes it a step further where the the sugar then re-caramelizes allowing the almonds to harden.

How Long Do Candied Pecans Last? Store your candied pecans in an airtight container at room temperature for up to one week or in the refrigerator for up to three weeks. If you give them as a gift, be sure to include storage instructions.

They were not baked long enough or they were not baked at the correct heat temperature. Another reason could be that they they were not spread out properly in the tray to allow even baking. How to keep candied nuts from sticking? Toss the nuts with a spoon every 10-15 minutes during baking.

Choose soft nuts if you have dentition issues or trouble chewing. The softest nut would be cashews.

In the case of soft candies, they have a higher content, and when the air is less moist than the candy then some of the moisture will be released into the air, making the soft candy hard. How do you soften hard candy? The only way to soften it is to put it in water and let it melt.

Ba-dum-dum. Okay, all bad dad jokes aside, these candied walnuts will last quite a while. All nuts do go rancid eventually, but as long as you cool them completely and then store them in an air-tight container, they should be good for about a month. You might also like our Candied Pecans recipe or Candied Almonds!

To Store: Candied nuts can be stored in an airtight container at room temperature or in the fridge for several weeks. To Freeze: They freeze well in an airtight container for up to 2 months.

Nuts smell sour and rancid and aren't quite pleasant. In terms of texture, stale nuts tend to feel softer and lose their trademark crunch when stale. Lastly, rancid nuts taste just like how they smell – sour and bitter.

Candied pecans will keep tightly sealed in an airtight container for one to two weeks.

Candied almonds or Praline are nuts (usually almonds) of French origin, that have been cooked in a special way, so they end up coated in browned, crunchy sugar.

How to reheat candied nuts? ›

To re-heat for serving in conventional oven: Preheat oven to 250 degrees Fahrenheit. Spread 1/4 pound of glazed nuts on a non-stick cookie sheet and cover with aluminum foil. Heat at 250 degrees for approximately 7 minutes; increase time to 10 minutes for 1/2 pound of nuts.

Pistachio – Pistachios are the Christmas Nut. In my home growing up, the only time we ever saw the pistachio was at Christmas time. It was always exciting to see the special treat, and the many sweet and delightful combinations of treats made with them. They are said to bring good luck to the holiday.

Receiving a handful of walnuts, hazelnuts or almonds was a coveted gift, symbolic of prosperity and good luck. Over time, this tradition has continued, with nuts becoming a staple of our Christmas fare.

Again, you likely didn't bake the almonds for long enough. The almonds will also be slightly soft when they're still warm, so if you've sampled them before they've cooled completely to room temperature wait a little longer before eating them.

Let them cool completely then store them in an airtight container in the freezer for up to 2 months. Why are my candied almonds soft? If they are soft you likely did not bake them long enough. Follow the directions exactly.

In terms of texture, stale nuts tend to feel softer and lose their trademark crunch when stale. Lastly, rancid nuts taste just like how they smell – sour and bitter. At this point, it is not recommended to consume stale nuts as the oxidation has caused the nuts to lose their beneficial properties.

Just toasting them in a dry pan or oven should be enough to revive them, but they'll also go in any recipe that requires nuts. We got through most of ours by toasting them with spices, to eat as nibbles or to add crunch to soups, stews and salads.