If you are a candy nut lover you will enjoy these nuts and the fresh citrus flavor it lends with just a touch of spice. I was inspired to make these nuts when I saw a recipe for orange glazed nuts from about.com. I absolutely love anything with cinnamon and allspice in the recipe so added those spices and it really tasted wonderful with this combination. I used walnuts but I’m sure your favorite nut would be just as good. I also shared these nuts over at The Mother Huddle a site for mom’s and the many facets of motherhood. Not only are these nuts great to eat alone, but they would be perfect for gift giving during the holidays. Give this recipe a try and you won’t be disappointed until you realize they are all gone and it’s time to make some more.
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Citrus Candied Nuts
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
Citrus Candied Nuts offer a delightful combination of fresh citrus flavor and a hint of spice, perfect for snacking or gifting.
Ingredients
- 1 1/2 cups (348 g) sugar
- 4 tbsp (73 g) orange juice
- 1 tbsp (15 ml) corn syrup
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- Zest of 2 good-sized lemons
- 2 drops tangerine oil (optional)
- 3 cups (329 g) whole walnuts
Instructions
- In a medium-sized heavy saucepan, combine sugar, orange juice, and corn syrup. Stir well to mix the ingredients.
- Turn the heat to medium-high and insert a candy thermometer into the mixture.
- Allow the mixture to come to a temperature of 240-245 degrees Fahrenheit, stirring occasionally to ensure even heating.
- Once the desired temperature is reached, remove the saucepan from the heat and quickly stir in the ground cinnamon, ground allspice, lemon zest, and tangerine oil if using.
- Add the whole walnuts to the saucepan and stir until they are thoroughly coated with the citrus-spice mixture.
- Spread the coated nuts onto a baking sheet lined with parchment paper, separating them to prevent clumping.
- Allow the nuts to cool completely at room temperature until the coating hardens and becomes crunchy.
- Once cooled, break apart any nuts that are stuck together and store them in an airtight container.
Notes
- These nuts are perfect for gift-giving during the holidays.
- You can substitute walnuts with your favorite nuts.
- Store in an airtight container to maintain freshness.
- The tangerine oil is optional but adds an extra citrusy note.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 25
- Sodium: 5
- Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 0
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Frequently Asked Questions
Why does this recipe require a candy thermometer?
The sugar syrup must reach 240–245°F (the soft-ball stage) before you add the nuts. At this precise temperature the coating will harden to a crunchy shell once it cools; if you pull the syrup too early it stays sticky, and if you go too far it becomes brittle and bitter. 
What does the tangerine oil do, and is it necessary?
The recipe marks it optional, but 2 drops of tangerine oil adds an extra concentrated citrusy note on top of the orange juice and lemon zest already in the coating. The article notes it adds depth without changing the texture, so it’s worth adding if you have it.
Can I use nuts other than walnuts?
Yes — the notes explicitly say your favorite nut works just as well. The 3 cups of whole walnuts can be swapped for pecans, almonds, or a mix; just keep the quantity the same so the sugar coating ratio stays balanced.
Made this to pair with limoncello gifts for neighbors. Amazing test but syrup stayed fairly wet and doesn’t really dry. Still delicious. Hope it’s appreciated…