Candied Nuts

Nothing reminds me of fall more than pecans and walnuts! Not only is my front yard covered in nuts but everytime I watch a college football game or the baseball postseason I always crave nuts to munch on.


  • 6 cups sugar
  • 3 1/2 tablespoons cinnamon
  • 2 teaspoonsground ginger
  • 1 teaspoon nutmeg
  • 2 teaspoons salt
  • 6 cups whole pecans or walnuts
  • vegetable oil, for frying


In a large bowl combine sugar,cinnamon, ginger, nutmeg, and salt.

Blanch nuts in boiling water for 1 minute. Drain and dry them off in a kitchen towel. Lightly toss them into the sugar mixture until coated. Remove nuts, and set aside the sugar spice mixture.

Bring the oil in a deep fryer or a heavy-bottomed pan to 330 to 350 degrees-F (do not let the oil burn). *Hint: place 1 nut in the oil and when it starts to sizzle, add the rest of the nuts.

Fry approximately 1 minute, the nuts will turn golden in color, and float. Remove from the oil and add directly to the sugar mixture and toss again. Carefully remove nuts and shake off excess sugar, let cool and serve.  


Michele Tracey, Food Editor

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