+
Home Cooking

The science behind candied nut recipes?

Shrinkrap | Dec 19, 201309:08 PM     16

Many years ago I made what I thought was the perfect candied pecan recipe for my tastes, most likely from Gourmet, but have never found the same one again. I have seen and tried many, and have a collection of recipes, but can't figure out exactly which one I want to make my own. I know I like sweet-salty-and pretty spicy. I like cumin, I like chipotle powder, I like five spice powder for heat. This year I might try ras el hanout, or quatre epices I got in France last June. I don't make much candy, but I think those who do have a handle on this;

Some methods call for boiling equal amounts of water with sugar, adding nuts and spices, then baking in the oven at 375. These come closes to what I think I'm looking for. Keep two weeks.

Some use equal amounts of butter and sugar, bake in a 300 degree oven. I think these end up greasy. Keep 5 days.

One uses olive oil, honey and sugar, along with spices; nuts mixed in and cooked for 6 minutes. No baking. I think these turn out too sticky, and only keep 3 days.

Another uses honey and sugar, no oil, bakes at 350. Not sure I like the honey.

Then there are the ones with egg whites. Not the ones I remember, and seem like too much work, too much coating.

Can anyone explain how to think about these recipe variations?

I know there are threads here, and I will link them.

There is a Lebovitz link in this one.
http://chowhound.chow.com/topics/749043.

One from Chow that got no love; not enough sugar?
http://www.chow.com/recipes/28101-spi...

This one mentions an Eipcurious recipe that includes corn syrup. I forgot about the corn syrup variation! Less crystallization?
http://chowhound.chow.com/topics/646457

More mention of corn syrup, but not why. "Glazed" vs "candied"? Stove-top vs oven?
http://chowhound.chow.com/topics/381411

One with links to other threads; "All these great links begs a another question...Is there a difference between GLAZED nuts, SUGARED nuts and CANDIED nuts?"
http://chowhound.chow.com/topics/659519

A trouble shooting thread
http://chowhound.chow.com/topics/471219

Same question 10 years ago. "Candied Walnuts - how do you make them?" One suggestion was

1# pecans or walnuts
2 cups brown sugar
1/2 cup milk
1 tbsp white vinegar!

http://chowhound.chow.com/topics/293795

Want to stay up to date with this post? Sign Up Now ›

Discussion Summary

More from Chowhound

Marie Kondo's Guide to Bento Box Lunches Your Kids Will Love
Guides

Marie Kondo's Guide to Bento Box Lunches Your Kids Will Love

by Grace Gonzalez | Marie Kondo is famous for her helpful organization hacks, and now—just in time for back to school...

Quick and Healthy Summer Recipes You Can Make with Your Kids
Recipe Round-Ups

Quick and Healthy Summer Recipes You Can Make with Your Kids

by Joey Skladany | Summer is the season of activity. Whether it's a cross-country vacation, hiking a local trail, or...

Salute Summer with these 15 Gin and Tonic Variations
Drink

Salute Summer with these 15 Gin and Tonic Variations

by Amy Sowder | Looking for some interesting spins on the classic gin and tonic? Rosé and the Aperol Spritz may be...

These Wine Coolers Are Not the Ones You Drank in College
Recipe Round-Ups

These Wine Coolers Are Not the Ones You Drank in College

by Chowhound Editors | One upon a time, the wine cooler—a pour of Chablis from the jug, topped off with fizzy water—was the...

Trending Discussions

1

Cleaning your fish

Updated 10 hours ago 3 comments
2

Mac and Cheese lovers?

Updated 3 hours ago 8 comments
3

The perfect crumble?

Updated 18 hours ago 2 comments

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.