Texan BBQ Candied Nuts

These Texan BBQ Candied Nuts are the ultimate sweet-savory snack, blending smoky, spicy flavors with a crisp, sugary coating. Perfect for pre-dinner nibbles, post-dinner treats, or gifting in a festive jar, they’re a versatile crowd-pleaser. Use any unsalted nuts you love—raw or roasted—for a customizable crunch. The hybrid stovetop-oven method ensures an even, glossy coating without sticky residue or burnt spots. Pair with a cold beer and dive in!

Instructions

1. 1

   Preheat oven to 180°C/350°F (160°C fan-forced). Line a large baking tray with foil, then top with parchment paper to prevent sticking.

2. 2

   Place pecans, almonds, and cashews in a large mixing bowl. Sprinkle with kosher salt and toss to combine.

3. 3

   In a small saucepan over medium heat, melt the butter. Once mostly melted, add white sugar, water, smoked paprika, chipotle powder, ground coriander, ground cumin, onion powder, garlic powder, black pepper, and cayenne pepper (if using). Stir to combine.

4. 4

   Bring the mixture to a gentle simmer over medium-low heat, stirring regularly for 2 minutes to prevent burning. The mixture should thicken slightly.

5. 5

   Pour the spiced candy coating over the nuts. Use a rubber spatula to toss thoroughly for about 30 seconds, ensuring all nuts are evenly coated with no excess liquid pooling at the bottom.

6. 6

   Spread the coated nuts evenly on the prepared baking tray. Bake for 20 minutes, tossing well at the 10-minute mark to ensure even roasting, until the nuts are deep golden and the coating is mostly absorbed.

7. 7

   Remove from oven and let cool on the tray for 10 minutes. While still warm, break up any large clumps to ensure easier separation.

8. 8

   Allow nuts to cool completely on the tray (about 30 minutes) until the candy coating hardens fully. Sprinkle with sea salt flakes if desired.

9. 9

   Serve in bowls for snacking, pack into jars for gifting, or chop and sprinkle over salads for a crunchy twist.

Recipe Notes

• Nut Selection: This recipe uses pecans, almonds, and cashews for a balance of flavor, texture, and color. Feel free to use any unsalted nuts (4 cups total), but choose similar-sized nuts for even roasting. Raw nuts are preferred, but roasted unsalted nuts work well too. For smaller nuts like pistachios, check for doneness early to avoid overcooking.

• Spice Substitutions: Chipotle powder adds smoky heat; replace with extra smoked paprika for less spice. If lacking coriander or cumin, omit one or both, but the Texan BBQ vibe may be less pronounced. Onion or garlic powder can substitute for each other. Regular paprika can replace smoked paprika, though it lacks the smoky depth.

• Sugar Choice: White sugar ensures a crisp, non-sticky coating. Brown sugar adds caramel notes but may be slightly sticky. Avoid honey or maple syrup, as they result in a sticky texture despite their great flavor.

• Coating Texture: A slightly grainy coating on some nuts is normal if the toffee cooks longer on the stove. This texture, similar to egg white-based candied nuts, stays crisp longer and resists humidity-induced stickiness.

• Storage: Store in an airtight container in a cool, dry place for up to 2 weeks. In hot, humid conditions, the coating may become sticky; refresh by baking at 180°C/350°F for 5 minutes. For gifting, pack in decorative jars for a festive touch.

• Serving Ideas: These nuts shine as a bar snack with beer, a charcuterie board addition, or a salad topper for extra crunch. A sprinkle of sea salt flakes enhances the savory-sweet balance.