Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Texan BBQ candied nuts Recipe
These Texan BBQ flavoured candied nuts are my present nibbling obsession. Savoury sufficient for pre-dinner drinks. Simply candy sufficient to be an after dinner deal with! You possibly can even bundle them up and reward – assuming they don’t mysteriously “disappear” beforehand….
Texan BBQ candied nuts
Good day weekend. And whats up occasion nuts!
I’ve been which means to share a candied nuts recipe for ages, being my go-to manner to make use of up half-empty nut packets. I used to be going to maintain it basic with simply cinnamon……. however then I made these BBQ spiced ones and couldn’t return.
Smoky, savoury, candy and a teeny bit spicy, impressed by Texan barbecue flavours, these nuts have a crisp sweet coating (not sticky!) and are dangerously moreish. Put out bowls for pre-dinner drinks and also you’ll should hold topping them up as a result of everybody retains “simply having yet another!”
Elements in Texan BBQ candied nuts
Right here’s my favorite nut mixture for these occasion nuts, however use what you’ve received and what you want, whether or not roasted or uncooked. For even cooking, attempt to use nuts across the similar dimension.
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The nuts: Use any unsalted nuts, uncooked or roasted, however intention for related sizes in order that they roast evenly (eg. don’t combine pistachios with Brazil nuts). I used cashews, almonds, and pecans – I like the mixture of textures and flavours. Pecans get additional sweet caught in crevices whereas cashews get a shiny toffee coat – I like this distinction. And sure, totally different nuts = totally different flavours!
Uncooked vs roasted? Uncooked is good as they roast whereas candying, however I’ve used each (and combined uncooked with roasted) and truthfully couldn’t inform a lot distinction. I feel the sweet coating offers safety so the warmth that will get inside is extra ambient than for bare nuts – sturdy sufficient to roast uncooked nuts however not so harsh that it burns already roasted nuts. Principle – however gosh, does that sound like I do know what I’m speaking about?!!🤣
Different nuts: I’ve completed this with combined nuts, single varieties (pecans = fave), and all the pieces in between. I wasn’t an enormous fan of pistachios with the spice combine, and Brazil nuts are a bit chunky for my style. However actually, go together with what you’re keen on!
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White sugar works higher than brown (bit extra sticky). Honey and maple don’t crisp up as effectively, they’re sticky too (within the portions we’d like for this recipe).
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Butter – Smidge of fats to assist the sweet coat the nuts a bit of extra evenly and offers it a stunning shine. Plus – butter flavour. We like, all the time! 🙂
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Spices – Chipotle and smoked paprika deliver smokey Texan vibes to the spice combine, then the opposite spices are help acts. However don’t fret in case you are lacking one or two! As with most recipes with various spices, you possibly can change and sub:
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Smoked paprika – it’s paprika, however smoky. 🙂 Not spicy. Substitute with common paprika (aka candy paprika) or spicy paprika if you happen to dare.
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Chipotle powder is spicy and superbly smoky – sub with extra smoked paprika + 1/4 tsp cayenne (skip cayenne for no spicy)
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Cumin and coriander – if lacking one, go away it out. If lacking each, you received’t get Texan Cowboy vibes. 🥲
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Garlic and onion powder may be substituted with extra of both.
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Cayenne pepper – Further spice kick for the courageous.
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The best way to make Texan BBQ candied nuts
The straightforward technique to make candied nuts is to do it totally on the range or totally within the oven. Way back I used a hybrid methodology from Chef John of Meals Needs (hilarious and is aware of his stuff, I really like him!) and I’ve by no means appeared again: make the sweet coating on the range, toss with nuts, then end within the oven.
Sure, it’s one additional step but it surely’s price it as a result of the top result’s higher: no burnt patches (infamous range drawback), decrease upkeep, with a light-weight even coating on every nut that’s crisp and dry, not sticky.
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BBQ sweet coating – Soften the butter then add the sugar, water, all of the spices and salt. Give it a mixture then simmer gently for two minutes, stirring frequently so the bottom doesn’t catch. Going for the total 2 minutes is essential right here to get a great dry crispy coating on the nuts, relatively than the sticky kind that will get caught in your tooth.
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Pour the sweet coating straight over the nuts.
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Toss effectively! Take a great 30 seconds and a rubber spatula to toss effectively and coat the nuts as evenly as you possibly can. The sweet coating ought to all keep on with the nuts, no pool on the backside of the bowl – as a result of we went a bit of additional on the range to toffee it effectively.
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Bake – Unfold the nuts in a single layer on a foil and paper lined tray then bake for 10 minutes at 180°C/350°F (160C fan-forced).
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Toss effectively (I exploit a rubber and metallic spatula collectively) then bake for additional 10 minutes till deep golden. There must be no toffee on the paper, it’s all caught to the nuts – yay!
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Break up and harden – Let it cool for 10 minutes on the tray then break it up together with your fingers into particular person nuts (simpler to do when barely heat). Then go away it to completely cool so the sweet coating crisps up. Then – assault!
Retailer these in an hermetic container in a cool dry place for a few weeks. If it’s highly regarded and humid the place you might be, they may get a bit sticky however that is simply mounted – simply pop it within the oven for five minutes then let it absolutely cool once more.
It’s Friday. I do know you’ve received a hodge-podge of random nuts in your pantry, simply ready for use. What are you ready for?!! These nuts and a beer are calling your title!!! 😊 – Johnsat x
PS Forgot to say – they make an incredible reward too, as a result of they hold for weeks. 🙂 Additionally glorious so as to add to platters, roughly chop and sprinkle on salads.
Watch the best way to make it
Ingredients
- 1 1/2 cups pecans
- 1 1/2 cups almonds , raw unsalted (or toasted)
- 1 cup cashews , raw, unsalted (toasted ok too)
- 1 1/2 tsp cooking salt / kosher salt (halve for table salt, increase by 50% for flakes)
- 25g / 1 1/2 tbsp unsalted butter
- 1/2 cup white sugar (Note 3)
- 2 tbsp water
- 1 tsp smoked paprika
- 1 tsp chipotle (slightly spicy, can sub with 3/4 tsp extra smoked paprika)
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper , optional (for more spicy!)
- Sea salt flakes , for extra salt to taste
Instructions
- Simmer candied coating 2 min, toss with nuts, bake 20 min at 180°C/350°F (160°C fan), tossing halfway. Break up while warm, fully cool. Attack!
- Preheat oven to 180°C/350°F (160°C fan-forced). Line a large tray with foil then baking paper (parchment).
- Nuts – Put the nuts in a bowl.
- Candied coating – Put the butter in a small saucepan over medium heat. Once mostly melted, add all the remaining candied coating ingredients. Stir, then once it comes to a simmer, reduce stove to medium low so it's simmering gently for 2 minutes, stirring regularly so it doesn’t catch.
- Toss – Pour over the nuts, toss well – take about 30 seconds, use a rubber spatula. It should be quite thick and coat the nuts well, no runny caramel pooling at bottom of bowl.
- Bake – Spread on tray, bake for 20 minutes, tossing well at the halfway mark, until the nuts are deep golden. There should be hardly any candy coating liquid left on the tray.
- Break up – Cool undisturbed on the tray for 10 minutes then break it up while still warm (separates better). Then leave to fully cool on the tray – the candy coating will fully harden (about 30 minutes). (Note 4 if nut surface is not shiny smooth)
- Uses – Serve in bowls for snacking (brilliant bar snack), fill jars for gifting, add to platters, chop and sprinkle on salads. Adding a sprinkle of sea salt is a nice finishing touch.
Notes
1. Nuts – I use this selection for colour, texture contrast and flavour. Ravings in post.
Feel free to use any nuts you want, 4 cups in total, though try to stick to nuts around the same size so they roast around the same time. Always use unsalted. For most nuts, it’s ok to use roasted or raw but it’s safer to go with raw (generally speaking, larger nuts should be fine whether raw or roasted). For smaller nuts (eg pistachios), shorten the roasting time – start checking early.
2. Spices subs:
Garlic and onion powder can be substituted with more of either.
Chipotle powder is a spicy and beautifully smoky, sub with more smoked paprika + 1/4 tsp cayenne (skip cayenne for no spicy)
Cumin and coriander – if missing one, leave it out. If missing both, you won’t get Texan Cowboy vibes.
Smoked paprika – it’s paprika, but smoky. 🙂 Not spicy. Substitute with regular paprika (aka sweet paprika) or spicy paprika if you dare.
3. White sugar for crispy, not-sticky coating. Honey and maple have lovely flavours, but are sticky. Brown sugar adds a bit of lovely caramely flavour but is not as crisp as white sugar (faintly sticky).
4. Grainy coating – If yours ends up with a slightly grainy coating on some nuts, that’s no problem. It just means your toffee went a little further on the stove. It’s similar to the texture of candied nuts made using egg whites and is actually considered to be a good thing because it stays crispier for longer and less susceptible to becoming sticky due to humidity!
Store in airtight containers for 2 weeks in a cool, dry place. If it’s hot and humid, they will get sticky. Easy to resurrect with a quick oven blast for 5 minutes, same temp.
Nutrition per serving assuming 10 servings.
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