Want to level up your baking décor or add a rich, crunchy element to your cakes, tarts, and pavlovas? Candied and caramelised nuts are the answer.

This blog will show you:

• The difference between candied and caramelised nuts

• How to make them at home (with recipe)

• 3 expert tips to ensure perfect results every time

• How to use them in both desserts and savoury dishes

🎥 Watch the tutorial on YouTube: Candied Nuts in Action

What Are Candied & Caramelised Nuts?

They’re two stages of the same technique:

• Candied Nuts: Coated in a crystallised sugar shell

• Caramelised Nuts: Cooked further until the sugar melts into a golden caramel coating

You simply stop the cooking process earlier if you want candied rather than caramelised nuts.

These flavourful additions can elevate:

• Cakes (especially carrot cakes and chocolate tortes)

• Tarts and entremets

• Pavlovas and verrines

• Even salads and cheese boards!

They also make beautiful edible gifts.

Best Nuts for This Technique:

• Walnuts

• Pecans

• Hazelnuts

• Almonds

3 Tips for Better Candied & Caramelised Nuts

1. Prep Everything First

Once the sugar starts to cook, it moves fast. Have your nuts, sugar, water, and any added flavours (sea salt, cinnamon, cayenne) measured and ready.

2. Use a Heavy-Bottomed Pan

This ensures even heat distribution and reduces the risk of burning.

3. Stir Constantly & Watch Closely

Caramel happens quickly. Stir continuously and remove from heat as soon as you reach your desired stage (crystallised white or deep golden).

Pro Tip: Cool nuts immediately on parchment or a silicone mat to prevent sticking.

Caramelised Walnuts: Base Recipe

Ingredients

• 150g Walnuts

• 75g Caster Sugar

• 25g Water

Step-by-Step Method

1. Toast the Nuts First Roast walnuts at 140°C for ~15 minutes. Stir occasionally. You’re looking for a light golden colour and nutty aroma. Let cool.

Want more tips on toasting for flavour? Read: Toasting Nuts for Better Bakes → 

2. Prepare Sugar Syrup In a saucepan, combine sugar and water. Bring to a boil.

3. Add Nuts Once boiling, add toasted nuts and stir continuously.

4. Choose Your Finish

• Candied Nuts: When the mixture becomes white and sandy (crystallised), remove immediately.

• Caramelised Nuts: Keep stirring over medium heat until the sugar remelts and coats the nuts in caramel.

5. Cool & Store Spread on parchment and cool completely. Store in an airtight container.

Suggested Uses

• Sprinkle on buttercream-frosted cakes

• Top fruit tarts or entremets

• Serve with mousse or panna cotta

• Add crunch to pavlova or baked cheesecakes

• Use in pâtisserie projects from Faye's Online Pâtisserie School

Love flavour-led techniques like this? Join Faye Palmqvist’s Online Pâtisserie School — learn French pastry step-by-step in your own kitchen. From mousse cakes to tartlets, you’ll develop the confidence to create like a pro.

Or explore: Mini Loaf Cakes Made Easy — a practical course packed with flavour-forward recipes, perfect for small batch baking.

Related Blog Post

• Toasting Nuts: A Simple Upgrade with Big Impact

Let’s Bake with Flavour and Finesse

Candied and caramelised nuts are one of the easiest ways to elevate your bakes — no artificial flavours needed. Just heat, sugar, and great technique.