Candied Spiced Nuts (1 Pan!)

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Baking sheet with walnuts and pecans for making holiday spiced nuts

It’s countdown to Christmas over here and I’m freakin’ out.

If you’re like me, you’re a terrible gift planner/giver/buyer/etc., and it’s now too late to purchase anything meaningful.

But, like me, you likely have one redeeming quality: You love food and always have it around. Let’s use our kitchens as a resource and make candied nuts, shall we? Who doesn’t love the gift of food?!

Pouring syrup onto nuts for our homemade holiday gift idea of Roasted Candied Nuts

These nuts are extra, extra easy because they require 9 basic ingredients, about 15 minutes to make, and 1 PAN.

That’s right. No bowl required. Just dump walnuts and pecans onto a baking sheet, season, roast for 12-15 minutes, and BAM. You have roasty, toasty, delectable gifts or snacks. Wasn’t that simple?

Baking sheet with walnuts and pecans ready to be made into Roasted Candied Nuts for the holidays

These nuts truly are so easy they’ve become my go-to last-minute snack, salad– and oatmeal-topper, and gift (of course).


Insanely crunchy
Perfectly sweet
Subtly spiced
Surprisingly healthy
& Insanely delicious.

Keep them all for yourself or double the recipe and portion out into jars wrapped with twine and a little gift tag. Awe, isn’t that cute? And festive? Yeah, it totally is.

We hope you give this recipe a try. If you do, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Easy Freshly Roasted Candied Nuts on a baking sheet

15-Minute Candied Spiced Nuts (1 Pan!)

Amazing 15-minute roasted candied nuts made all on 1 pan! No bowl required, so spicy-sweet. The perfect holiday snack or homemade gift!
Author Minimalist Baker
Baking sheet with a scoop of coconut sugar and batch of Candied Spiced Nuts
4.86 from 48 votes
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Servings 8 (1/4-cup servings)
Course Side, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 weeks


  • 1 cup raw pecans
  • 1 cup raw walnuts
  • 1 1/2 Tbsp melted coconut oil or olive oil
  • 2 Tbsp coconut sugar (plus more for topping)
  • 1 tsp ground cinnamon
  • 1 healthy pinch cayenne pepper
  • 1 pinch ground nutmeg
  • 1/4 tsp sea salt
  • 2 Tbsp maple syrup (divided)


  • Preheat oven to 350 degrees F (176 C).
  • Add pecans and walnuts to a bare (or parchment-lined) baking sheet (or more baking sheets if increasing batch size) and top with oil, coconut sugar, cinnamon, cayenne, nutmeg, salt, and half of the maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). Toss to coat.
  • Bake for a total of 12-15 minutes, or until golden brown and fragrant, tossing/stirring once at the halfway point to ensure even cooking. Then remove from oven and immediately drizzle with remaining maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). I also like to sprinkle on a little more salt, cinnamon, and coconut sugar to coat, but this is optional.
  • Stir to combine/coat and enjoy warm or let dry/cool completely on the pan (they’ll crisp up as they dry/cool) before storing in an airtight container at room temperature up to 2-3 weeks (or in the freezer up to 1 month).
  • These make an excellent snack or topper for things like smoothies, salads, oats, baked oatmeal, pancakes, and roasted sweet potatoes. They also make a lovely gift! Portion into small jars, tie with ribbon or twine, and give the gift of plant-based goodness.


*Nutrition information is a rough estimate.
*Recipe (as originally written) yields 2 cups total.

Nutrition (1 of 8 servings)

Serving: 1 quarter-cup servings Calories: 226 Carbohydrates: 9.7 g Protein: 5 g Fat: 20.3 g Saturated Fat: 3.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 59 mg Fiber: 2.4 g Sugar: 6.6 g

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My Rating:

  1. Betty says

    Oh my, just the best! I agree with the reader who said they’re good enough before baking to eat ’em all before they go in the oven! I will double the recipe next time!

  2. Crystal says

    I made a double batch of this for my first go (I intend on revisiting this a lot over the next several weeks!). I used more walnuts (what I had more of) and mixed in some almonds with the pecans I had available. I omitted the coco sugar due to not having on hand, and used a little less coco oil due to a comment I had read before attempting this recipe. I ended up using the rest of my pumpkin spice (not caring to measure it) and added more ginger, salt, and a little more cayenne. I also mixed all of the spice in the liquid before slowly pouring and mixing into the nuts – thanks comments! This was a hit with EVERYONE I shared it with. One person said she was in “Nut Heaven”. :D And – although I’m sad I don’t have anymore right now, I am also kinda glad because they are addicting! hehe

  3. Pearl says

    As others have suggested, these nuts taste good, but could use much more flavor. If I could I’d rate 3.5 stars. I would use the recipe again as a template, but add more seasoning.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Pearl! We will look to the recipe to see if there’s any way to make improvements.

  4. Maggie Rose says

    I made this recipe using macadamia nuts. It was a quick and easy recipe and came out tasty. The cayenne is very understated though, hardly discernible at all. For a spicy-sweet nut I’d use a lot more cayenne. For a sweet candied nut, just leave out the cayenne. Just a pinch doesn’t add to the recipe at all and possibly distracts from the candied nut rather than enhancing it.

  5. Adrienne Reing says

    This is a very healthy version of sweet spicy nuts. I like the idea of that, but for my taste, they’re a little lacking in flavor. I think I’ll try another more traditional recipe next time.

  6. kanta masters says

    If one chose to do this ‘raw’ would it work to use a dehydrator at 115 degrees max with raw nuts? If so, how long would you suggest it stay in the dehydrator? Raw would increase the ‘nutrition’ aspect tremendously :-) Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kanta, unfortunately we haven’t tried this in a dehydrator and aren’t sure how long it would take. Let us know how it goes if you try it!

  7. Chuck Hutcheson says

    It would have been perfect if I had gone with the 12 minute cook time. I set the timer for 14. Not good. Overcooked and somewhat burned. Still edible but not as it should have been. Recipe calls for raw nuts but I used ones packaged and in the grocery store. Not sure if these were raw or not. Could have contributed to my overcooking them. I like the recipe but need to figure out what time works for my oven.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Bummer! Thanks for sharing your experience, Chuck. Let us know if we can help trouble-shoot at all!

  8. Deanine says

    Forgot to add to my long comment, when I took the nuts out for the last time and poured the 2ndT of maple syrup, I also added a sprinkle of cinnamon sugar and salt. I used all walnuts.

  9. Deanine says

    Made these nuts and they turned out fantastic. I cooked for 7 min. moved around around with a spatula and cooked for another 7 min. and they turned out perfect. I used the exact amount of coconut oil on the first two batches and then they seemed a little oily, so I made another 2 batches using only 1 1/4T oil, mixed all together in a freezer bag and all is well. I also added a pinch of ground cloves and a dash of nutmeg to my spice mix. As I read the comment section, I too put the nuts in a bowl, warmed the oil and maple syrup in the microwave for 15 seconds (I used a baby food jar-perfect small size). pouring oil over nuts while stirring and then mixed in spice mixture stirring until evenly coated. The easiest, yet most loved item I put on my holiday gift plates this year. Will keep a supply on hand all year long. Thank you for your great recipe and after finding recipes on line, this is my first comment. Note: Ate warm and cooled, both GREAT

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for sharing your experience and modifications, Deanine! We are so glad you enjoy the recipe! xo

  10. Patricia says

    I first made this for a potluck. I liked them so much, I made again the next day, with some changes – purely to my taste. I added 1 cup almonds, just so it would make more. I used honey instead of maple syrup (once again, a taste thing), avocado oil, raw sugar instead of coconut sugar (don’t have coconut anything in the house – another flavor I don’t care for). I measured out the nuts into a shallow bowl. Mixed up the dry spices and put them aside. I microwaved the honey and the oil together for 15 sec and then poured them over the nuts. Once on the cookie sheet, I sprinkled the sugar/spices over the top, stir a bit and then popped them in the oven for 15 minutes. Hmmmmmm

  11. Lane says

    At first I made a half batch just to test it out. Some comments talked about burning and I didn’t want to burn and waste all the pecans I had. Well, I just put a sheet pan in the oven with a double batch on it. I ate almost all of the test batch while it cooled. I did bake them a few mintues less and did use a bit less oil and maple syrup (didn’t want it pooling). So good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Lane! We know the struggle to not eat the whole batch before it cools, ha! xoxo

  12. Brooklyn says

    I’m so glad I found this recipe! This is my favorite spiced pecans recipe, and I’ve tried a several. Definitely recommend finishing with a generous sprinkle of coconut sugar, cinnamon and salt.

  13. Jena Williams says

    Mine turned black the first go around, so I had to adjust the time. Maybe my oven is weird! So watch them as they cook! Delicious, thank you!

  14. Ageha Horikawa says

    I had some walnuts leftover after making black bean walnut tacos and needed to use the rest ASAP. Made these candied nuts and i cannot stop eating them!! Simple, yet indulgent! Gonna throw these on top of some ice cream, yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, sounds delish! Thanks for the lovely review, Ageha, so glad you enjoyed! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them! Thanks for the lovely review and for sharing your modifications, Julie!

  15. Lisa says

    I make these nuts ALL the time and use them freely – toppings for oatmeal, rice pudding, pancakes, yoghurt – you name it.

    I have recently started to make a quardruple batch of the dry ingredients so I can bake up a pan in no time.

    Love this recipe, thanks for your website.

  16. Joanne says

    You are so right, these are insanely delicious! Perfect gifts and perfect snack. Everyone asks for the recipe. I add a touch of turmeric to the other spices. I’ve been making them regularly because it’s sad not to have any now we know they exist! Easy and fun to make. I’ve got more in the oven right now.

  17. Becky Davis says

    I made this recipe for Christmas gifts for co-workers. It turned out really good!. I think I might personally like it better without the cayenne, or maybe less than I used. I didn’t measure much of it very accurately, and the cayenne pepper was just a shake out of the spice jar. When I took them out of the oven and added the rest of the maple syrup, I also covered them with dessicated coconut. (The dry, unsweetened kind, not grated coconut.) It added a little more sweetness and a festive look.

  18. Jillian says

    Great recipe! I mixed everything in a bowl and then baked on a parchment lined tray. Baked at 350 for 10 minutes, shaking at the halfway point. I’ve made three batches today and about to start a fourth because these are DELICIOUS!

  19. Shan says

    I baked mine at 350 for 12 minutes and they came out black. Not sure how I went so wrong, when it sounds like so many others have been successful. Darn!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shan, sorry to hear that! Is it possible your oven runs hot? Otherwise, lining the pan with parchment paper should also help.

      • Shan says

        That’s a good suggestion—thanks. I think I may have also forgotten to stir half way through, so perhaps that was my downfall.
        I love so many of your recipes. Thanks for making the world a more delicious place.

  20. Elaine says

    Hi – this recipe looks fantastic. Just wondering though… I can only eat pecans and cashews. Do you think cashews would work as a substitute for walnuts? – I’m not sure how they would go as a candied nut..

  21. Jenn says

    I had a spinach salad as a late dinner, and with this recipe, I was able to get candied pecans together without much fuss. I couldn’t find the cinnamon quickly enough for my liking, so I used pie spice. I don’t have coconut sugar, so I used Zulka Morena sugar. It worked!

    I’m only removing a point because they weren’t as coated as I’d like, but I also didn’t see until just now that you sometimes add more coating during the cooking. I’ll definitely make these again. Looking forward to having them tomorrow on a sweet potato.

  22. Laura says

    Made these nuts to sprinkle on a warm kale salad with roasted beets and butternut, caramelized onions, feta, and dried cranberries. Served with pulled pork sliders with apple fennel slaw. The nuts were the crowning touch!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gemma, we’ve never made those and aren’t sure! But perhaps the oil/sugar/spice combo in this recipe would work? Let us know if you do some experimenting.

  23. Monique says

    I made a few batches for gifts for Christmas and everyone raved about how great they were….. they were all eaten immediately! I’m about to make some more

  24. Marie says

    Hi! I love so many of your recipes! Do you have a recipe for vegan candied almonds/nuts that uses aquafaba? If not, can you make/post one? :)

  25. Mkmarco says

    So, I had these beautiful raw pecans and thought I’d try candied pecans. I skipped the cayenne unfortunately because my little ones will be eating and they’re not interested in spicy lately.
    I tried one before turning on the oven… and they’re just too good to bake!!! Haha. My daughter and I are munching them down. I know they get that crunchy coating when baked but honestly the gritty coconut sugar is so yum (I used about 1/3 less & didn’t do the maple because we didn’t bake it) and combined with the coconut oil made it a perfect coating. I’ll bake some eventually…. But this batch is being enjoyed raw! Thank you so much Dana for your amazing recipes and inspirations. We are HUGE fans of your blog. I make something of yours at least once a week.

  26. Rich says

    I made these yesterday, AWESOME!! Due to the previous comments, I did modify the method: I added olive oil and maple syrup to the nuts in a bowl, mixed to coat, then added the dry ingredient mix in teaspoon-ish increments to the nut mixture, tossing after each addition, then spread evenly over parchment and baked 12 minutes without flipping… perfect, and they lasted less than 5 minutes after they cooled, thanks for this one!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rich. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  27. Jaswant Hui Ling Tan says

    I made this for Christmas gifts this year. I added a few extra things. So far the feedback i got has been positive.

    I added these extra ingredients
    • Brown sugar
    • Cinnamon Sticks
    • Cinnamon Sugar
    • Ground cloves
    • Cloves pieces
    • Vanillin Sugar

  28. Sandy Hudak says

    This recipe is superb. I have made spiced nuts for years and this is on target as is. Great holiday gift in a pretty glass jar with a ribbon! The cayenne is the perfect after taste with the cinnamon and nutmeg.

  29. Terri says

    What a fantastic recipe! We used regular granulated sugar instead of coconut sugar as our only modification, and tossed all in a bowl before scooping out onto the pan (lined with parchment paper). We did not turn half way through but did flip everything over when we took the pan out of the oven. The nuts were still sizzling and the bits of spice mixture that had fallen to the bottom now formed part of the topping. We sprinkled a little bit of salt over as the nuts cooled and this greatly enhanced the flavour. We can’t say what this recipe tastes like when stored for a few days as we gobbled everything up straight away. My husband, who is a vegan and despairs at all the holiday nut recipes that call for egg whites, is giving you 6 stars out of 5. Thank you!

  30. Kate says

    Most of the coating ended up in globs on the pan, very disappointed. What would prevent this from happening next time? I followed the recipe exactly ?

  31. JENNIFER says

    I use pumpkin pie spice instead of the cinnamon & nutmeg. It’s been one of my fave recipes for the past 3 years especially this time of year! I make it for work parties, holiday parties & always make extra so we enjoy at home. I use an entire bag of Trader Joe’s fancy raw mixed nuts (1lb)

  32. Hilary Silberman says

    I just made these and the majority of the mixture ended up in the pan, not on the nuts. Followed recipe exactly. The mixture stuck to the nuts initially. I wonder if mixing halfway through dislodge it? Any thoughts? thanks

      • Helen Lord says

        Where is the word ingredients over the nuts I mix well what are more than half of the sugar mixture and toss them well before putting into the fan I reserved part of the sugar mixture for the end process

  33. Cali West says

    Hello!! Thank you, I’ve made these twice now and they are delicious! They are also a very filling snack!

    I used up my various open bag nuts which were a little old and some newer bags and I could taste the difference. I’m only using fresh now. This recipe is sweet and crunchy and the hint of cayenne is a nice touch.

    They remind me of London where roadside carts would make and sell sugared candied nuts in little bags. Not the healthiest, pure sugar, but these are a perfect sub.

    So, Thank you again and these now have a permanent and happy place in my home!!

  34. Mark Byram says

    I like the flavor combination. Completely agree that adding more of the sugar/spice mix at the end enhances the final result.
    Rather than drizzle the ingredients over the nuts before placing on parchment paper I instead added all to a mixing bowl to achieve an even coating and bake for 12 minutes at 350 and eliminated the mixing step half way through the baking process.

  35. Ann Gapasin says

    Hi Dana,

    This looks good and sure is one healthy alternative for my kids when looking for a sweet snack! May I ask where are you getting your pecans?

    Do you think this is a great deal to get cheap bulk nuts? Thanks!

  36. Niloufar says

    I have never commented on a recipe, but I felt compelled to share with you the INCREDIBLE results of this simple recipe ! I have made perhaps 10 batches of this already, and I eat them as snacks, or add them to salads, or to homemade dark chocolate. I personally skipped the entire sugar step, and used only the recommended amount of maple syrup, and it was a perfect amount of sweetness for me personally. Either way, I keep justifying that this is good for me, because I eat way too much of this! So good ! Thanks !

  37. Jenny Levine says

    10 star recipe at my house! We were gifted a HUGE amount of pecans and once I found this recipe, I ran with it. Doubled it every time and made it THREE TIMES over the holidays: once for gifts, once for my in laws, and once for a birthday party. Huge hit every time and twice was asked for the recipe (I directed them here of course). I added cashews to the mix (on hand and I love them). Mixed in a bowl rather than the pan (just my preference) and added a little of the sugar/spice mixture after they came out and were treated with more maple syrup. LOVE this and will be making it forever! Thank you!

  38. Nadja says

    this looks easy!! i wonder though if you drizzle the maplesirup after cooking, won’t they be very sticky? i make mine in the pot and let it caramelize, they get super crunchy (but less healthy… :/ )
    will try your way for sure!!

  39. Cate says

    I tripled this batch and my nuts burned after 8 minutes. This was so disappointing because your recipes have never steered me wrong and I wasted about $50 worth of nuts. It’s sad cause I literally thought ‘oh I can’t go wrong with a MB recipe!’ Too much maple syrup or oil I imagine. They were quite soaked.

  40. Neha says

    These are so delicious! I made them for my son’s teachers as gifts but I’m not sure they will get to them! I subbed in pistachios for pecans for one portion because I ran out. Still tasted amazing. I might try another batch with almonds and pretzels and mix it with other batches. This recipe is so versatile. Thank you for posting!!

  41. Amanda Libke says

    I used raw hazelnuts that were strained out from a batch of homemade hazelnut liqueur. They were AMAZING in this recipe! No alcohol taste was left, and the vanilla beans that I used in the liqueur left a subtle note in the hazelnuts as well. Delicious!

  42. Kristine says

    Do you soak your nuts first? They are supposed to be healthier that way…. to reduce the the digestion inhibiting phytic acid.

  43. Jeanne says

    Curious if it would work to leave out the coconut sugar/sugar all together since using maple syrup adds sweetness? Thx!

  44. Maggie says

    I’ve made this three times now. First time as in the recipe. Second and third time substituting yacon syrup for sugar and maple. Always made with the intention of serving at the end of a dinner party, but the nuts have never made it to the table – they always get eaten before the event!

  45. Adam says

    What’s a good substitute for maple syrup? I’m Canadian so it’s weirs for me to ask (hehe) but I live in Spain. Honey maybe?

  46. Jean says

    These haven’t even made it to the oven yet and I’m already in love! I could drink that spice/oil/syrup mixture. Thank you on behalf of my lucky family who will be receiving this awesome treat!

    Also- love the format of your comments section and that you’re able to easily pinpoint comments from people who’ve tried the recipe- super useful!

  47. Amanda Erickson says

    Excellent!! When I mixed up the dry ingredients, I made about 50% extra and sprinkled that extra bit on the hot wet nuts when they came out of the oven and stirred to combine. Mine were still a bit moist when they cooled, so I put them in a 250 Fahrenheit oven for another 10 minutes, but watched them carefully so as not to burn them. This recipe is a keeper and I will double it next time!

  48. Katie Klahn says

    Hi, I made this and they ARE delicious! One problem I had was all the good saucy stuff falling off the nuts and baking onto the surface of the pan. I used coconut oil and coconut sugar. Has this happened to others? Any tips? Thanks!

    • Cait says

      This just happened to me too. I used the metric version of the recipe and substituted hazelnuts but everything else was as written. I feel like I used too much oil, maybe.

    • Vesna says

      This happened to me too. Too much sauce, but to be honest I multiplied the recipe and maybe my math was wrong. I also baked them for too long … will have to try it all again! The smell is amazing though!

  49. Maximiliane says

    I just fixed these as one of the smaller gifts I’m creating for an adventcalendar! My Dad loves spiced nuts so this is perfect (and inexpensive)! I made half of the amount, set aside 1/4 cup for him and put it in a cute bag but ate the entire rest – Oops! So good and simple (and not overly sweet) – thank you!

  50. Vanessa says

    Made these as a gift Dana, they looked beautiful and tasted incredible. Than you for this recipe. It will become a Christmas favourtie (well, lets face it, an all year favourite).

  51. Kirsten says

    OhMyGosh! Heavenly! Doubled the recipe, and the pan was too crowded. Next time (I’m totally making these every Christmas) I’ll make two batches. And I won’t touch them immediately after taking them out of the oven. Ouch. And, duh. Thank you Dana! You’re an inspiration.. Happy Holidays!

  52. Jennifer says

    I just made these using almonds instead of walnuts. They are delicious! I even doubled the recipe on my first time making it because I know your recipes are great!

  53. Caitlin Jackson says

    Wow! First of all, it’s worth making these just for the smell it brings into your home. I mean I would consider just making this every time I want my house to smell like a home. Second of all, these were so delicious that I barely had any left by the time the pan was fully cooled. AMAZING. I almost went with regular sugar, but happened to walk by coconut sugar when I was in target grabbing pecan/walnut pieces. I’m glad I stuck to the recipe. 5 stars!

  54. Gracie says

    These are AMAZING. literally snackin on them out of the oven now. Toally going to put them into bags for gifts, if I don’t eat all of them first!!! Thanks Dana :)

  55. Fernando @ Eating With Your Hands says

    I totally get you! Apart from being all the above, I’m a terrible gift wrapper! Just finished buying everything yesterday, now I have these days left to mess up way too much wrapping paper that I’m supposed to. Merry xmas!

  56. Michele says

    Do these end up being kind of sticky from the syrup? I’m wondering if I could make them ahead and put them in jars; would they glue together into a solid block?

  57. Natalie says

    Hi Dana! These look simply heavenly—I can’t wait to make them for some last minute gifts for family :) Could you give me a general idea of the shelf life of these babies?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah! At least a few weeks. I’ve had mine in the pantry for a few weeks and they’re fine. But transfer to the freezer for longer term storage!

    • Kerri says

      I’m wondering this too. One of my kids is allergic to coconut so I’m wondering if I used white or brown sugar, would the amount change? I’ve not used coconut sugar before so I’m not at all familiar with its sweetness?

  58. Brittany says

    We are the same person. I love the idea of gift giving, but the procrastinator in me waits way too long to get started and then I just go out and buy whatever I can find. At least we do have the food thing down. I literally took my hairdresser a bag of Gingerbread Larabar balls today. :)

    I love the cinnamon and cayenne in these roasted gems!!

  59. Adriana Noya says

    These look fantastic! Who doesn’t love candied nuts? Could they be done with other choice of nuts? I have a kid that can’t eat walnuts or pecans but can eat everything else. Cashews, almonds, peanuts? Pistachos? What other combination would be good?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, cashews would work, and maybe peanuts. But for some reason I don’t love almonds in this – they don’t tend to hang onto the coating very well.

  60. Grace says

    We like to give a different flavour of homemade candied spiced nuts to my father in law for Christmas each year and he loves them. This year we’re doing the Moroccan spiced nuts from your cookbook! :D

  61. Sarah | Well and Full says

    I would TRY to make these nuts for someone as a gift, but I don’t know if I could stop eating them!! Candied nuts have always been one of my favorite Christmas snacks ;)

  62. Laura ~ RYG says

    This is fabulous because my mom wants to do $10-$15 gift exchanges and mandate that the gift is homemade. So I absolutely love where you are going with the gift idea here. Fabulous. People will love this twine and all. It sure beats all the weird and pricey gifts I got last year. Alligator head? Creepy and weird. Etsy picture of myself as a cartoon Rapunzel? Even creeper. Nuts, delicious and not creepy.