Sugar-coated Nuts

If you're a mother, you know what it's like to have kids who are home all day during winter or summer break and get hunger pangs every other hour! When I was young, along with snacks like mathri, kachoris and laddoos, my mother would make batches of sugar-coated peanuts as well. This was before the era of potato chips and Doritos, when snacks could still potentially be healthy! This is my mother's very own recipe of sugar-coated peanuts. You can substitute peanuts with almonds, walnuts, pecans and hazelnuts.

Preparation time 0m Difficulty
Cooking time 15m Budget
Serves 8 Published Monday, 30 September 2013
Recipe type Vegetarian Author Manisha Sharma
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For 8 people ()


  • 2 1/2 cup(s) walnuts
  • 1 1/2 cup(s) sugar
  • 1 1/2 cup(s) water

Sugar-coated Nuts Directions
  1. Mix all the ingredients in a heavy bottom pan.
  2. Cook over a high flame, stirring frequently till all the water almost dries up.
  3. Grease a shallow plate using either ghee or butter - either of these will add more flavour to the candied nuts. Now carefully transfer the hot dry fruits from the pan onto the plate and spread using a spatula. The nuts will become crispy as they cool.
  4. Transfer the cooled sugar-coated nuts into an airtight container and store in a cool dry place for up to 15 days.
  5. If the nuts are not crunchy enough, bake in a preheated oven for 5-7 minutes at 175 degrees Celsius. You can eat these nuts as they are or roughly break them into tiny bits and use as a topping on ice-cream, baked custard, stewed fruits or in a salad.
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