Texan BBQ candied nuts

These Texan BBQ flavoured candied nuts are my current nibbling obsession. Savoury enough for pre-dinner drinks. Just sweet enough to be an after dinner treat! You could even package them up and gift – assuming they don’t mysteriously “disappear” beforehand….

Hello weekend. And hello party nuts!

I’ve been meaning to share a candied nuts recipe for ages, being my go-to way to use up half-empty nut packets. I was going to keep it classic with just cinnamon……. but then I made these BBQ spiced ones and couldn’t go back.

Smoky, savoury, sweet and a teeny bit spicy, inspired by Texan barbecue flavours, these nuts have a crisp candy coating (not sticky!) and are dangerously moreish. Put out bowls for pre-dinner drinks and you’ll have to keep topping them up because everyone keeps “just having one more!”

Ingredients in Texan BBQ candied nuts

Here’s my favourite nut combination for these party nuts, but use what you’ve got and what you like, whether roasted or raw. For even cooking, try to use nuts around the same size.

The nuts: Use any unsalted nuts, raw or roasted, but aim for similar sizes so they roast evenly (eg. don’t mix pistachios with Brazil nuts). I used cashews, almonds, and pecans – I like the combination of textures and flavours. Pecans get extra candy stuck in crevices while cashews get a glossy toffee coat – I like this contrast. And yes, different nuts = different flavours!

Raw vs roasted? Raw is ideal as they roast while candying, but I’ve used both (and mixed raw with roasted) and honestly couldn’t tell much difference. I think the candy coating provides protection so the heat that gets inside is more ambient than for naked nuts – strong enough to roast raw nuts but not so harsh that it burns already roasted nuts. Theory – but gosh, does that sound like I know what I’m talking about?!!🤣

Other nuts: I’ve done this with mixed nuts, single types (pecans = fave), and everything in between. I wasn’t a huge fan of pistachios with the spice mix, and Brazil nuts are a bit chunky for my taste. But really, go with what you love!
White sugar works better than brown (bit more sticky). Honey and maple don’t crisp up as well, they are sticky too (in the quantities we need for this recipe).
Butter – Smidge of fat to help the candy coat the nuts a little more evenly and gives it a gorgeous shine. Plus – butter flavour. We like, always! 🙂
Spices – Chipotle and smoked paprika bring smokey Texan vibes to the spice mix, then the other spices are support acts. But don’t fret if you are missing one or two! As with most recipes with a number of spices, you can switch and sub:
- Smoked paprika – it’s paprika, but smoky. 🙂 Not spicy. Substitute with regular paprika (aka sweet paprika) or spicy paprika if you dare.
- Chipotle powder is spicy and beautifully smoky – sub with more smoked paprika + 1/4 tsp cayenne (skip cayenne for no spicy)
- Cumin and coriander – if missing one, leave it out. If missing both, you won’t get Texan Cowboy vibes. 🥲
- Garlic and onion powder can be substituted with more of either.
- Cayenne pepper – Extra spice kick for the brave.

How to make Texan BBQ candied nuts

The easy way to make candied nuts is to do it entirely on the stove or entirely in the oven. Long ago I used a hybrid method from Chef John of Food Wishes (hilarious and knows his stuff, I love him!) and I’ve never looked back: make the candy coating on the stove, toss with nuts, then finish in the oven.

Yes, it’s one extra step but it’s worth it because the end result is better: no burnt patches (notorious stove problem), lower maintenance, with a light even coating on each nut that’s crisp and dry, not sticky.

BBQ candy coating – Melt the butter then add the sugar, water, all the spices and salt. Give it a mix then simmer gently for 2 minutes, stirring regularly so the base doesn’t catch. Going for the full 2 minutes is key here to get a good dry crispy coating on the nuts, rather than the sticky type that gets stuck in your teeth.
Pour the candy coating straight over the nuts.

Toss well! Take a good 30 seconds and a rubber spatula to toss well and coat the nuts as evenly as you can. The candy coating should all stick to the nuts, no pool at the bottom of the bowl – because we went a little further on the stove to toffee it well.
Bake – Spread the nuts in a single layer on a foil and paper lined tray then bake for 10 minutes at 180°C/350°F (160C fan-forced).

Toss well (I use a rubber and metal spatula together) then bake for further 10 minutes until deep golden. There should be no toffee on the paper, it’s all stuck to the nuts – yay!
Break up and harden – Let it cool for 10 minutes on the tray then break it up with your fingers into individual nuts (easier to do when slightly warm). Then leave it to fully cool so the candy coating crisps up. Then – attack!

Store these in an airtight container in a cool dry place for a couple of weeks. If it’s very hot and humid where you are, they might get a bit sticky but this is easily fixed – just pop it in the oven for 5 minutes then let it fully cool again.

It’s Friday. I know you’ve got a hodge-podge of random nuts in your pantry, just waiting to be used. What are you waiting for?!! These nuts and a beer are calling your name!!! 😊 – Nagi x

PS Forgot to mention – they make a great gift too, because they keep for weeks. 🙂 Also excellent to add to platters, roughly chop and sprinkle on salads.