Microwave Candied Nuts Recipes

CANDIED NUTS

Steps:

• Grease a baking sheet or line with a silicone mat.
• Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
• Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
• Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

EASY CANDIED PECANS (JUST 5 MINUTES AND 4 INGREDIENTS!)

Steps:

• In a small bowl, combine brown sugar, water, vanilla, and kosher salt, stirring to combine (don't worry that the sugar and salt won't all be dissolved). Set this at-the-ready, next to your stove, as this recipe goes really quickly.
• In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they're done.
• Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixture. Immediately remove from heat so they don't burn.
• Spread the pecans on a piece of parchment to cool. Once cooled, you can break the nuts apart, if needed.
• Enjoy immediately or store in an airtight container. The pecans will be slightly sticky at first, but the coating hardens further within a few hours.

MICROWAVE CANDIED PECANS RECIPE

Steps:

• Pour sugar into a 2-quart microwave-safe Pyrex glass batter bowl. Pour water over the sugar. DO NOT STIR. (I highly recommend you buy an inexpensive glass 2-quart batter bowl if you cook in a microwave very often.)
• Microwave on High for 5-7 minutes or until sugar mixture starts turning golden brown like a piece of butterscotch candy. DO NOT STIR. (Times vary with different MW ovens so watch carefully the first time or two until you figure out the exact time needed in your oven. It's easy to burn.) Use an instant-read thermometer to check the temperature if necessary. It should read 365-375˚F when ready. Tip the bowl to make the hot sugar mixture deep enough for the thermometer to read correctly.
• Add nuts but DO NOT STIR and MW on High for 30 seconds. NOW, Give the nuts a quick stir and finish with another 30 seconds on High.
• Quickly (and I do mean quickly) pour onto parchment paper, a silicone baking mat, or a well-greased cookie sheet. Use two forks to separate the hot nuts. Allow them to cool until you can touch them without burning your fingers.
• Use your fingers to break up the nuts. If caramel pulls in to thin thread-like strands when you try to break up the nuts, let it cool longer.

MICROWAVE CANDIED PECANS

Steps:

• Place butter in a 1 quart microwave-safe casserole dish. Microwave on High for 30-45 seconds or until melted. Stir in sugar, cinnamon, and cloves. Microwave on High for 1-2 minutes or until sugar is dissolved. Stir in nuts until well coated. Microwave on High for 4-5 minutes, stirring occasionally and checking to make sure they aren't burning. Spread out on wax paper until cooled.

MICROWAVE SPICED NUTS

Steps:

• Melt butter in a 4 quart glass casserole dish in the microwave. Stir in the brown sugar, nutmeg, cinnamon and water. Microwave on high for 1 minute. Stir in the nuts so they are well coated. Microwave for 4 to 5 additional minutes on high, stirring every minute. Spread cooked nuts out onto parchment or waxed paper to cool.

MICROWAVE SPICED NUTS

Steps:

• Melt butter in 3 qt microwave bowl on high, approx 30 seconds.
• Stir in sugar, spices, salt, water.
• Microwave on high 1 minute.
• Stir in nuts to coat.
• Microwave 4-5 minutes more, stirring every minute.
• Pour onto parchment paper and separate nuts. Cool completely.

CANDIED NUTS RECIPE

Steps:

• Preheat oven to 325 degrees. Line a standard size baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a medium microwave-safe mixing bowl, melt butter. Add the sugar, corn syrup, spice, salt, and vanilla. Whisk together until smooth. Add the nuts and toss to coat.
• Pour nuts onto prepared baking sheet. Place in oven and bake for 15 minutes, stirring every 5 minutes.
• Remove from the oven and transfer to a large piece of parchment or wax paper. Use a spoon or small tongs to separate the nuts to prevent clusters from forming. Let dry for 20 minutes or until completely hardened. Store in an airtight container for up to 2 weeks.

MICROWAVE CANDIED NUTS

Steps:

• Mix all ingredients in a microwave safe dish, a 9" or 10" pan works well.
• Cook on high power in a 600 watt microwave oven for 6 minutes.
• Stir & continue cooking another 8 to 10 minutes until sugar crystalizes.
• Spread out on cookie sheet to cool.
• Store in airtight container.

5 MINUTE LOW-CARB CANDIED NUTS (SUGAR-FREE, KETO)

Steps:

• To a nonstick pan over medium heat, add butter until melted. Add in vanilla extract and sweetener and stir to combine. The mixture may become clumpy, that is totally fine.
• Add in raw nuts and stir until well-coated.
• After a few minutes of stirring, the sweetener should become liquid. Continue stirring for a few minutes, until the liquid begins to caramelize.
• Pour mixture onto parchment paper and allow it to cool for several minutes before consuming. Break apart, and enjoy!