Sugar-and-spice candied nuts from Smitten Kitchen by Deb Perelman

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Ingredients

dark brown sugar
granulated sugar
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EYB Comments

Can substitute hazelnuts for pecans or walnuts.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute hazelnuts for pecans or walnuts.
phillyecogirl on December 14, 2025

I used almonds and walnuts instead. I made the smoked paprika variant, but it didn’t have enough spice for me—definitely tasted mostly sweet. Next time I will add a little chipotle powder—I think that would add a nice smokey flavor.
Barb_N on December 23, 2018

I used mixed nuts as shown in the photo but not the text of Deb’s recipe. I used the smoked paprika variation, but it was so subtle in the end result that I sprinkled some cayenne on while they were cooling. I would decrease the salt, if anything. I usually do like less salt than Deb. I have tried umpteen different recipes with various methods for spiced and/or candied nuts. These nuts won’t bump my all-time favorite (Spiced pecans from The Bon Appetit Cookbook) but they will go into the holiday gift rotation with a very small number of contenders.