I recently became obsessed with making Tish’s Caramelized Chocolate Almonds for the holidays. If you’ve ever had them, you’ll understand. But if you want to try something without chocolate or a tad simpler, try these candied nuts. They take a mere few minutes to mix up and the oven does the rest!

You can absolutely use salted mixed nuts. Simply remove the salt from the recipe. You can also use whatever nuts you want. Pecans and almonds are fairly traditional, as are peanuts. But pretty much any standard nut will work! Also, you don’t have to add the cardamon if you don’t have any. I’m just obsessed with it, so I always have it on hand.

Serves 8 to 10


  • 2 egg whites (60 grams)
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 pound (454 grams) unsalted mixed nuts
  • 1 cup (198 grams) granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon cardamom (optional)
  • ¼ teaspoon salt


Make the Nuts:

  1. Preheat oven to 300°F and line a sheet pan with a Silpat or parchment paper. Set aside.
  1. In a large mixing bowl, whisk together egg whites, water and vanilla until it becomes quite foamy.
  1. Add in the mixed nuts, tossing to combine and evenly coat.
  1. In a small mixing bowl, combine the sugar, cinnamon, cardamon (optional) and salt and stir to combine before adding to the nut mixture. Coat as evenly as possible.
  1. Pour the nut mixtures onto the prepared sheet pan in a single layer and bake for 40 to 45 minutes, stirring every 10 to 15 minutes.
  1. Remove the nuts from the oven and allow to cool until easy enough to handle, about 5 to 10 minutes. Using a spatula and your hands to break them up, move the nuts to another vessel to cool. Nuts can be eaten immediately or stored in an airtight container for up to 2 weeks.Candied Mixed Nuts in a bowl


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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