Name: Texan BBQ Candied Nuts
Prep time: 5 min
Cook time: 25 min
Total time: 1 h
Cuisine: Texan
Ingredients: 1½ cups pecans; 1½ cups almonds (raw unsalted or toasted); 1 cup cashews (raw unsalted; toasted ok); 1½ tsp cooking salt (kosher or halve for table salt); 25 g (1½ tbsp) unsalted butter; ½ cup white sugar; 2 tbsp water; 1 tsp smoked paprika; 1 tsp chipotle powder (or ¾ tsp smoked paprika + ¼ tsp cayenne); ½ tsp coriander powder; ½ tsp cumin powder; ½ tsp onion powder; ½ tsp garlic powder; ½ tsp black pepper; ¼ tsp cayenne pepper (optional); Optional: sea salt flakes for garnish

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Short description

I love these Texan BBQ candied nuts because they’re perfectly crispy with a smoky-sweet seasoning—crisp candy coating without being sticky. Inspired by classic Texan barbecue flavours, they hit the savoury, sweet, smoky, and just-a-touch spicy notes I crave.

Texan BBQ Candied Nuts

Why I’ll Love This Recipe

I appreciate that this version combines nutty crunch with a balanced spice blend. I make the candy coating on the stovetop and then finish in the oven—this method gives me an even, dry candy coating with no burnt spots. Plus, they’re made with simple pantry ingredients and I can use whatever nuts I have on hand. They also keep well and make a fantastic snack or gift.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups pecans
1½ cups almonds (raw unsalted or toasted)
1 cup cashews (raw unsalted; toasted ok)
1½ tsp cooking salt (kosher, or halve if using table salt)
25 g (1½ tbsp) unsalted butter
½ cup white sugar
2 tbsp water
1 tsp smoked paprika
1 tsp chipotle powder (or substitute ¾ tsp smoked paprika + ¼ tsp cayenne)
½ tsp coriander powder
½ tsp cumin powder
½ tsp onion powder
½ tsp garlic powder
½ tsp black pepper
¼ tsp cayenne pepper (optional, for more heat)
Optional: sea salt flakes to finish

directions

Preheat oven to 180 °C (350 °F; 160 °C fan-forced). Line a tray with foil and baking paper.
Put the nuts in a large bowl, then sprinkle with the cooking salt.
In a small saucepan over medium heat, melt the butter. Add sugar, water, smoked paprika, chipotle, coriander, cumin, onion and garlic powders, black pepper, and optional cayenne. Stir, bring to a gentle simmer, and cook for 2 minutes—this step is key to achieving a crisp coating, not sticky caramel.
Pour the hot candy mixture over the nuts. Toss vigorously for about 30 seconds until nuts are evenly coated and no runny syrup remains at the bowl bottom.
Spread nuts in a single layer on the prepared baking tray. Bake for 10 minutes, then toss well, and bake another 10 minutes until deep golden. There should be little or no syrup left on the paper.
Let cool on the tray for 10 minutes, breaking clusters apart while still warm. Leave to cool completely (about 30 minutes) so the candy coating crisps fully.
If the nuts get sticky due to humid conditions, I pop them in a warm oven (5 minutes) then cool fully again.

Servings and timing

I get about 8–12 servings (as nibbles with drinks) from this recipe.
Preparation time: ~5 minutes
Cook time: ~25 minutes
Cooling time: ~30 minutes
Total time: approximately 1 hour in total.

Variations

I use any mixture of unsalted nuts—pecans, almonds and cashews are my favourite. Using equal sizes helps them roast evenly. I avoid pistachios or large Brazil nuts for texture balance.
No chipotle? I use more smoked paprika and a dash of cayenne for heat. Skip cayenne entirely for mild version.
If fresh spices are missing, I simply omit them—quantity is flexible and it still gives great Texan-style flavour.
For extra crunch and seasoning contrast, I sprinkle sea salt flakes on top after cooling.

storage/reheating

I store the cooled nuts in an airtight container at room temperature. They keep well for a couple of weeks. In hot, humid climates they may soften—but reheating in a 150 °C oven for 5 minutes and then cooling fully will restore crispness.

FAQs

What kinds of nuts can I use?

I usually use pecans, almonds and cashews because they offer a mix of flavours and textures, but any unsalted nuts work—as long as they’re roughly similar size. I avoid pistachios or Brazil nuts because they don’t roast evenly with mixed nut sizes.

Can I adjust the spice level?

Absolutely—I customize the chipotle and cayenne to taste. For less heat, I use extra smoked paprika instead. For more kick, I add cayenne or extra chipotle powder.

Why should candy coating be simmered for 2 minutes?

That simmer time helps the sugar-butter mixture to reduce and become drier—yielding a crisp, non-sticky coating that adheres well to the nuts. Less cooking results in a gummy, sticky texture.

How do I keep the coating crisp in humid weather?

I keep them in a cool dry place. If they soften or get sticky, reheating in the oven for a few minutes (about 5 minutes) and letting them cool completely restores crispness.

Can I gift these nuts?

Yes—they retain their texture in sealed jars and can be packaged nicely as homemade gifts. I just make sure to let them fully cool before storing so the coating stays crisp.

Conclusion

I’ve crafted these Texan BBQ candied nuts because they combine smoky, sweet, savoury, and just the right amount of spice in every bite. The straightforward stovetop-to-oven approach delivers the perfect crispy coating, and they’re flexible to adapt to whatever nuts or spice level I prefer. Whether serving them as a party snack or gifting in jars, they’re always a crowd-pleaser.