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Candy Nuts
This recipe is kosher for Passover.
Candy Nuts Eileen Goltz | Pareve
20 minutes 10 minutes
10 minutes
6 cups

  • 6 cups sugar
  • 3½ Tablespoons cinnamon
  • 2 teaspoons ginger powder
  • 1 teaspoon nutmeg
  • 2 teaspoons salt
  • 6 cups whole pecans or walnuts
  • Vegetable oil, for frying

  1. In a large bowl combine sugar, cinnamon, ginger, nutmeg, and salt and set it aside.
  2. Blanch nuts in boiling water for 1 minute. Drain and dry them off in a kitchen towel.
  3. Lightly toss them into the sugar mixture until coated. Remove nuts, and set aside the sugar spice mixture.
  4. Bring the oil in a deep fryer or a heavy-bottomed pan to 330 to 350°F (do not let the oil burn).
    *Hint: place 1 nut in the oil and when it starts to sizzle, add the rest of the nuts.
  5. Fry approximately 1 minute, the nuts will turn golden in color, and float. Remove from the oil and add directly to the sugar mixture and toss again.
  6. Carefully remove nuts and shake off excess sugar, let cool and serve.