Candied nuts

Candied nuts

PS Desserts
Mark Roper

Pralines are nuts coated with caramelised sugar while candied nuts are crunchy sugary bliss bombs. Both make a lovely addition to ice-creams and I like to use them to top my Crème Cassonade instead of actually “brûlée-ing”, for extra crunch and flavour.


Quantity Ingredient
150g almonds, (see note)
100g caster sugar
100ml water


  1. Preheat the oven to 160ºC. Line a baking tray with baking paper.
  2. Roughly chop or crush the nuts using a mortar and pestle to the size you want, or leave them whole if you like.
  3. Put the sugar and water in a saucepan over medium heat and stir with your fingers until dissolved a little, then brush any crystals down from the side of the pan using a pastry brush dipped in cold water.
  4. Bring to the boil over medium heat and allow to bubble away undisturbed, without stirring or shaking the pan, until the syrup reaches 118ºC.
  5. Put the nuts in the oven to warm up.
  6. When the syrup reaches 121ºC, tip in the warm nuts.
  7. Stir with a wooden spoon for several minutes until the syrup forms a candy coating around the nuts and sounds dry and crunchy.
  8. Pour onto the prepared tray, spreading out evenly with a wooden spoon, and allow to cool completely before using. You can break it into large pieces, roughly crush using a mortar and pestle or finely grind. Store well in an airtight container for up to 2 weeks.


  • You can use most nuts to make pralines or candies: almonds, pistachios, hazelnuts, walnuts, cashews or pecans all work well.

    You can also leave the nuts whole if you prefer. Use two forks to separate the hot nuts when you pour them onto the tray to cool.
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