Texan BBQ Candied Nuts Recipe

Introduction

These Texan BBQ Candied Nuts combine a smoky, spicy, and slightly sweet coating over crunchy pecans, almonds, and cashews. Perfect as a snack, party appetizer, or a unique salad topping, they bring a bold flavor that’s sure to impress. Make a batch to enjoy or gift to friends and family.

Ingredients

• 1 1/2 cups pecans
• 1 1/2 cups almonds, raw unsalted (or toasted)
• 1 cup cashews, raw unsalted (toasted okay too)
• 1 1/2 tsp cooking salt / kosher salt (halve if using table salt, increase by 50% for flakes)
• 25g / 1 1/2 tbsp unsalted butter
• 1/2 cup white sugar
• 2 tbsp water
• 1 tsp smoked paprika
• 1 tsp chipotle (slightly spicy, can substitute with 3/4 tsp extra smoked paprika)
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional for extra spice)
• Sea salt flakes for garnish, to taste

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven. Line a large baking tray with foil then cover with parchment paper.
2. Step 2: Place all the nuts in a large bowl and set aside.
3. Step 3: In a small saucepan, melt the butter over medium heat. When mostly melted, add the sugar, water, salt, smoked paprika, chipotle, coriander, cumin, onion powder, garlic powder, black pepper, and cayenne pepper if using. Stir to combine.
4. Step 4: Bring the mixture to a gentle simmer, then reduce heat to medium-low and simmer for 2 minutes, stirring frequently to prevent burning.
5. Step 5: Pour the hot candied mixture over the nuts and toss well with a rubber spatula until all the nuts are well coated. This should take about 30 seconds.
6. Step 6: Spread the coated nuts evenly on the prepared baking tray. Bake for 20 minutes, stirring and tossing the nuts halfway through to ensure even cooking and caramelization.
7. Step 7: Remove the tray from the oven and let the nuts cool undisturbed for 10 minutes. While still warm, break up any clusters for easier serving.
8. Step 8: Allow the nuts to cool completely on the tray. The candy coating will harden as they cool, forming a crisp, flavorful shell.
9. Step 9: Once cooled, sprinkle with sea salt flakes if desired and serve as a snack, gift in jars, or add to salads and platters.

Tips & Variations

• For a milder spice level, reduce or omit the chipotle and cayenne pepper.
• Use raw nuts for best candy coating adhesion; to toast nuts beforehand, do so lightly to avoid over-roasting during baking.
• Try adding a pinch of cinnamon or smoked chili powder for a different flavor twist.
• Store leftovers in an airtight container at room temperature to maintain crunchiness.

Storage

Store the candied nuts in an airtight container at room temperature for up to two weeks. Keep them away from moisture to preserve crispness. If they soften slightly, refresh by baking them at 150°C (300°F) for 5 minutes. These nuts do not require refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts?

Yes, feel free to substitute or add nuts like walnuts, macadamia nuts, or hazelnuts based on your preference. Adjust cooking time slightly as needed.

How spicy are these nuts?

The recipe has a smoky, moderate heat from chipotle and cayenne pepper, but you can adjust the spice levels by reducing or omitting these ingredients to suit your taste.

Texan BBQ Candied Nuts Recipe

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★★★★★

4.8 from 119 reviews

• Author: lilan
• Total Time: 32 minutes
• Yield: Approximately 4 cups of candied nuts 1x

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Description

These Texan BBQ Candied Nuts offer a perfect blend of sweet, smoky, and spicy flavors. Featuring a mix of pecans, almonds, and cashews coated in a rich, candied BBQ spice mixture and baked to a deep golden finish, these nuts make an addictive snack or a great gift. The smoky paprika and chipotle provide a subtle heat, balanced by buttery sweetness and aromatic spices for a truly bold taste experience.

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Ingredients

Scale 1x2x3x

Nuts

• 1 1/2 cups pecans
• 1 1/2 cups raw unsalted almonds (toasted or raw unsalted)
• 1 cup raw unsalted cashews (toasted ok too)

Candied Coating

• 1 1/2 tsp cooking salt or kosher salt (halve for table salt, increase by 50% for flakes)
• 25 g (1 1/2 tbsp) unsalted butter
• 1/2 cup white sugar
• 2 tbsp water
• 1 tsp smoked paprika
• 1 tsp chipotle powder (slightly spicy; can substitute with 3/4 tsp extra smoked paprika)
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for extra spiciness)

Finishing

• Sea salt flakes (for extra salt to taste)

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Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven. Prepare a large baking tray by lining it first with foil, then with baking paper (parchment) to prevent sticking.
2. Prepare Nuts: Combine the pecans, almonds, and cashews in a large mixing bowl and set aside.
3. Make Candied Coating: In a small saucepan over medium heat, melt the unsalted butter. Once mostly melted, add the salt, white sugar, water, smoked paprika, chipotle, coriander powder, cumin powder, onion powder, garlic powder, black pepper, and optional cayenne pepper. Stir the mixture well and bring it to a gentle simmer. Reduce the heat to medium-low and let it simmer gently for 2 minutes, stirring regularly to prevent burning.
4. Toss Nuts with Coating: Pour the simmered candied coating over the nuts in the bowl. Use a rubber spatula to toss and coat the nuts thoroughly for about 30 seconds. The coating should be thick and cling to the nuts with no runny caramel pooling at the bottom.
5. Bake Nuts: Spread the coated nuts evenly on the prepared baking tray. Bake in the preheated oven for 20 minutes, stirring and tossing the nuts well halfway through to ensure even roasting. The nuts should turn a deep golden color and there should be very little candied liquid left on the tray.
6. Cool and Break Up: Remove the tray from the oven and let the nuts cool undisturbed on the tray for 10 minutes. While still warm, break up any large clumps to separate the nuts. Then allow the nuts to fully cool on the tray; this will take about 30 minutes and the candy coating will harden to a crisp.
7. Serve and Store: Optionally sprinkle with sea salt flakes for extra seasoning. Serve the nuts as a snack in bowls, include them on bar platters, gift them in jars, or chop and sprinkle on salads for a flavorful crunch.

Notes

• When measuring salt, adjust based on the type used: halve the amount if using table salt, increase by 50% if using flakes to achieve balanced seasoning.
• To maximize flavorful crunch, break the nuts apart while still warm after baking.
• These nuts keep well in airtight containers, making them a great make-ahead snack or gift option.
• Adjust the spiciness by varying the amount of chipotle and cayenne pepper; omit cayenne for mild flavor.
• The shiny, smooth coating indicates properly cooked candy coating; if not shiny, ensure baking time and stirring are sufficient.

• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Snack
• Method: Baking
• Cuisine: Texan, BBQ

Keywords: Texan BBQ candied nuts, smoky candied nuts, spicy candied nuts, BBQ nuts snack, candied pecans almonds cashews, party snack nuts