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Candied Macadamia Nuts

Sweet and Crunchy Candied Macadamia Nuts for Everyone

Delight in the irresistible crunch of these candied macadamia nuts, a festive treat perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 1 large Egg White Provides binding; helps sugars adhere to nuts.
  • 1 tbsp Water Combines with egg white to create foam.
  • 1 cup Sugar Sweetens the nuts; creates a crispy coating.
  • 1/2 cup Brown Sugar Adds depth in flavor and moisture.
  • 1 tbsp Pumpkin Pie Spice Adds warmth and seasonal flavor.
  • 1 tsp Salt Enhances flavor of the nuts and balances sweetness.
For the Nuts
  • 2 cups Dry Roasted Lightly Salted Macadamia Nuts Base ingredient; adds flavor and texture.

Equipment

  • Oven
  • mixing bowls
  • Baking Sheet
  • Whisk

Method
 

Step‑by‑Step Instructions for Easy Candied Macadamia Nuts
  1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Whisk together the egg white and water until frothy.
  3. Toss the macadamia nuts with the whipped egg white mixture until coated.
  4. In a bowl, mix together the granulated sugar, brown sugar, pumpkin pie spice, and salt.
  5. Pour the sugar and spice mixture over the coated macadamia nuts and toss well.
  6. Spread the nuts evenly across the prepared baking sheet.
  7. Bake for 25-30 minutes, stirring every 10 minutes, until golden brown.
  8. Allow the nuts to cool completely on the baking sheet.
  9. Store in an airtight container for up to a month.

Nutrition

Serving: 1ozCalories: 200kcalCarbohydrates: 15gProtein: 3gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 15gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gCalcium: 25mgIron: 1mg

Notes

Ensure even coating and watch the nuts closely while baking to avoid burning. Store in an airtight container to maintain crispiness.

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