Prep Time
2 minsCook Time
4-5 minsFree Time
to take a brisk walk around the neighborhood
Usually candied nuts involve hot sugar on the stovetop — and tend to burn. Our method is 10x easier and yields glossy, delicious results without needing to babysit! You can use any type of nuts you’d like — walnuts, pecans, cashews, and almonds are all great. We like to add pumpkin spice, but you can use another warm spice or none at all if you prefer.
All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power.
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Ingredients
- 2 tablespoons (30g) honey
- ¼ teaspoon pumpkin spice
- 2 cups (220g) nuts (walnuts, pecans, cashews, almonds are great)
- ¼ teaspoon vegetable oil
Preparation
- Add honey and pumpkin spice to an Anyday dish. Microwave uncovered for 30 seconds to warm up the mixture.
- Stir in the pecans, making sure they’re well-coated with the honey-spice mixture.
- Cook uncovered for 4-5 minutes, stirring halfway through (about 1.5 minutes into the cooking time) to ensure even caramelization. Important: If you’re unsure or the nuts are starting to darken too quickly, stop cooking after 3 minutes, stir, and continue in 30-second intervals until they are toasted to your liking. Watch closely in the final moments of cooking to prevent burning.
- Remove from the microwave and stir in the vegetable oil. Mix well for about 1 minute.
- Spread evenly across waxed paper and allow to cool completely. Once cool, store in an airtight container for maximum freshness.
Suggestions
- Use cinnamon, cayenne, or smoked paprika for a different flavor.
- Great for salads, soups, and ice cream sundaes.
- Chop the candied nuts to top sweet potato or yam casseroles.
Recipe Notes
- Raw or untoasted nuts are preferred. make sure to adjust the cooking time accordingly.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
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