Description
Smoky-sweet, crunchy Texan BBQ candied nuts made with pecans, almonds, and cashews coated in a savory, spicy candy glaze—perfect for snacking or gifting.
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
Instructions
- Preheat oven to 180°C (350°F; 160°C fan-forced). Line a tray with foil and baking paper.
- Place nuts in a large bowl and sprinkle with cooking salt.
- In a saucepan over medium heat, melt butter. Stir in sugar, water, and spices. Simmer for 2 minutes.
- Pour hot candy mixture over nuts. Toss vigorously to coat evenly with no syrup at the bottom.
- Spread nuts in a single layer on prepared tray. Bake for 10 minutes.
- Toss nuts, then bake another 10 minutes until deep golden and dry.
- Cool on tray for 10 minutes. Break clusters while warm, then cool fully for 30 minutes.
Notes
- Use similar-sized unsalted nuts for even roasting.
- Adjust heat level by varying chipotle or cayenne.
- Sprinkle sea salt flakes after cooling for added crunch.
- Re-crisp softened nuts by warming in oven at 150°C for 5 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Stovetop & Oven
- Cuisine: Texan
Nutrition
- Serving Size: 1/10 batch
- Calories: 210
- Sugar: 9 g
- Sodium: 310 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
