These buttered toffee candied nuts are not only a fantastic treat to offer as a gift or sweet snack during the holidays, but a fun pick anytime you crave a sweet, crunchy, nutty treat. My candied nuts recipe is prepared with a combination of nuts such as cashews, pecans, almonds and peanuts, cooked in a buttered toffee coating, made simply with sugar, butter, vanilla and salt, ready to munch on in mere minutes!
Candied Nuts with a Buttered Toffee Twist
As the holidays roll around each year, my hubby and I find ourselves craving some treats of a slightly naughty and decadent nature.
After all, this is the season for indulging a bit, and if we can't indulge around the holidays, then when can we?
We love designating a weekend day such as a Saturday evening to make a trip to our local specialty market specifically for some goodies, picking out a few tasty morsels such as festive cookies, special holiday chocolates, candied nuts and tins brimming with chunks of chocolate toffee.
This year, I wanted to have some fun making my own version of festive candied nuts with a buttered toffee twist, and my recipe hit the spot!
Terrific to munch on by the handful, or place into pretty mason jars, or small cello bags tied with ribbons, to give as gifts, I love how simple, elegant and utterly mouthwatering these buttered toffee candied nuts are.
So very easy to put together and prepare in around 10 minutes from start to finish, with just a yummy handful of ingredients we typically already keep on hand, this candied nuts recipe is my new go to when we're craving something sweet, buttery, a bit salty and crunchy all in one bite.
Enjoyed with a square or two of dark chocolate, or even a few semi-sweet chocolate chips to go alongside, these candied nuts are a totally unique and delicious snacking indulgence—perhaps even a little addictive, but don't tell anyone!
My Recipe for Buttered Toffee Candied Nuts
Here's how easy this recipe is, and how quick it is to make it: it requires only 5 ingredients, and takes 5 to 6 minutes of actual cooking—pretty sweet deal, right?
Festive treats like this can be fairly expensive when we buy them prepared, so making them from scratch, in slightly bigger quantities, can be a little more cost effective, not to mention much more delicious.
For my money, these types of treats taste best when made at home, with love, with fresh, good quality ingredients!
Here's a glance at my buttered toffee candied nuts recipe: (or just jump to the full recipe...)
- To start, I melt the butter in a non-stick skillet.
- Once the butter's melted, I add in my sugar, vanilla and salt, and stir to combine and form a wet sand-like consistency.
- Next, I add in the mixed nuts, and stir them in to the mixture to coat, cooking the nuts and mixture for about 5 to 6 minutes.
- After about 5 to 6 minutes, the sugar will begin to liquify, and the nuts will more easily be able to become coated in the mixture.
- I cook for about 30 seconds to 1 minute longer, until the sugar is an amber color, then quickly spoon the nut mixture onto a parchment-lined baking sheet to cool.
- Once cooled, I break up the buttered toffee candied nut mixture into small clusters and enjoy, or add to mason jars with lids or cello bags to make gifts.
Buttered Toffee Candied Nuts
by Ingrid Beer
These buttered toffee candied nuts are the perfect sweet, crunchy snack during holidays, or anytime you crave a buttery and nutty treat!
Yield: 10 servings (2 ½ cups of candied nuts)
Nutrition Info: 226 calories (per ¼ cup serving)
Prep Time: 5 minutes
Cook time: 6 minutes
Total time: 11 minutes
- 2 ½ tablespoons unsalted, organic butter
- ½ cup organic cane sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 cups organic, raw, whole mixed nuts (such as cashews, pecans, peanuts and almonds at ½ cup each)
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Prepare a large baking sheet with a piece of parchment paper, and set aside.
- Place a large, non-stick skillet over medium heat, and add in the butter. Once melted, add in the sugar, vanilla and salt, and using a rubber or silicone spatula, mix together for a moment until a wet, sand-like consistency forms.
- Add in the mixed nuts, and stir them into the sugar/butter mixture (it will not stick to the nuts very well at this point, which is OK). Cook the nuts in the butter/sugar mixture for about 5 to 6 minutes, stirring frequently, until you notice that the sugar begin to liquify and melt.
- Once you see the sugar liquify, reduce the heat to low and continue to cook the mixture for 30 seconds to 1 minute longer, stirring all the while to coat the nuts, until everything is a rich amber color.
- Turn off the heat and spoon the buttered toffee candied nuts onto the parchment paper-lined baking sheet. Working fairly quickly, use your spatula or a couple of forks to spread out the hot, candied nut mixture to make it a flat, single layer, separating the nuts a bit.
- Allow the buttered toffee candied nuts to cool for about 15 to 20 minutes, then break the hardened mixture into small clusters or pieces.
- Once completely cool, place into cello bags or glass mason jars with lids to store, and give them away as gifts, or enjoy served out of a bowl.
Tips & Tidbits for my Buttered Toffee Candied Nuts recipe:
- Mixed nuts, for variety: I love the combination of raw, organic, whole pecans, cashews, peanuts and almonds here, but feel free to get creative. You can use any combination of nuts, or even just one type—you can just substitute your favorite, if you prefer!
- Unsalted butter, to control the salt level: Opt for unsalted butter for this recipe, as salt is being added in as an ingredient already. If you only have salted butter, you can use it, but then leave out the salt called for in the recipe.
- How to store these buttered toffee candied nuts: I love using glass mason jars with lids or cello bags to store or to gift these candied nuts, along with a ribbon and a tag. You can also keep them in a ziplock bag, or other covered container. They can be kept at room temp.