Here are two ways to make candied nuts: One in a skillet or frying pan, and the other in the oven. These recipes work for any kind of nut. I like using softer nuts, mostly walnuts or pecans.
The skillet version is faster, but either works well. Make sure the skillet is well seasoned or oiled to make it easier to scoop up the candied nuts. The oven method also adds some spices to the nuts but you can add your own.
You can use honey or granulated sugar for each of the recipes. If you want to make this low carb, use a low carb syrup or granulated low carb sweetener.
As for storage, I keep all my nuts, toasted, candied, or otherwise, in the refrigerator. Nuts (in the shell or not) can stay fresh stored in an airtight container for about three months at room temperature, and about 6 months in the refrigerator.
And if you’re a walnut fan, check out my quick and easy recipe for candied walnuts using the oven method and just two ingredients. Enjoy!