Serves 4
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Wrap them up or keep them well-stored in a container, these addictive candied nuts are great as gifts, or even just for your enjoyment alone. While we used almonds, macadamias and pecans for a classic mix, feel free to toss in any nuts of your choice – and as many kinds as you’d like.


  • 1 cup (220 g) caster sugar
  • ½ cup (125 ml) water
  • 1 cup (160 g) blanched almonds
  • 1 cup (140 g) macadamias
  • 1 cup (120 g) pecans
  • 40 g butter, chopped

Combine sugar and water in a medium heavy-based saucepan. Stir over heat, without boiling, until sugar has dissolved. Boil, uncovered, without stirring, until temperature reaches 116 C on a candy thermometer (or when a teaspoon of syrup dropped into a cup of cold water moulds easily with fingers into a soft ball).


Remove from heat, stir in nuts; stir until mixture crystallises. Return pan to heat, stir over low heat for about 15 mins or until nuts turn golden and caramelise.

Add butter, stir until melted.

Turn the nuts onto a large tray; cool slightly. Separate nuts while still warm, then cool completely.


Pack into airtight containers or jars.

TIP This recipe can be made up to two weeks ahead; store in airtight containers in a cool, dry place, but not in the refrigerator. Not suitable to freeze or microwave.

Photo: bauersyndication.com.au

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