Crunch sugared nuts

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Crunchy sugared nuts
  • 1 cup (220g) caster sugar
  • 1/2 cup (125ml) water
  • 1 cup (160g) blanched almonds
  • 1 cup (140g) macadamias
  • 1 cup (120g) pecans
  • 40 gram butter, chopped


Crunchy sugared nuts
  • 1
    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).
  • 2
    Remove from heat, stir in nuts; stir until mixture crystallises. Return pan to heat, stir over low heat for about 15 minutes or until nuts turn golden and caramelise.
  • 3
    Add butter, stir until melted.
  • 4
    Turn the nuts onto a large tray; cool slightly. Separate nuts while still warm, then cool completely.
  • 5
    Pack into airtight containers or jars.


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.

More From Women's Weekly Food