candied

Candied Hazelnuts are a great, simple way to make any dessert look fancy.

Candied Hazelnuts

hazelnuts

sugar

water

wooden skewers

Thread each hazelnut onto the tip of a long wooden skewer or toothpick, and set aside.

Place a cutting board or marble board along the edge of a countertop, and set a baking sheet covered with waxed paper on floor next to edge of that countertop to catch the drips of candy from the hazelnuts.

Cook the sugar and water in a heavy bottomed medium saucepan over medium heat, stirring occasionally, until the sugar dissolves.

Continue to cook the sugar, without stirring, until the syrup comes to a boil. Wash the sides of the pan down with a wet brush to prevent crystals from forming. Let the syrup boil until it turns light brown in color, about 5 minutes; remove from heat. Let the syrup sit until slightly cooled, about 8 to 10 minutes.

Dip one of the skewered hazelnuts into the cooled syrup, coating the hazelnut completely, and letting the excess syrup drip back into the pan. When the dripping syrup becomes a thin string, secure end of the skewer under the cutting board, let the caramelized sugar string drip over edge and onto the baking sheet that’s on the floor.

Repeat with remaining hazelnuts. Let the candied hazelnuts stand until the syrup has hardened, at least 5 minutes. Carefully remove skewers from under the cutting board, and garnish your dessert with the skewered candied hazelnuts.

Member's Choice!

Sweet potatoes on the holidays are a staple side dish. These candied ones are simple to make and divine. They're filled with butter, sugar, and spice. By cooking in the cast iron, the potatoes are tender and sweet with little crispy edges. If you want to get real fancy, sprinkle with some chopped pecans.

Old-Fashioned Candied Sweet Potatoes

sweet potatoes, peeled and sliced

c sugar

butter (1/2 cup)

nutmeg

cinnamon

salt

Like candy for grown-ups, these fat bombs bring the flavor of bread pudding with a bourbon sauce.

Cinnamon Bourbon Pecan Fat Bombs

coconut oil (160 mL)

scoop Quest cinnamon crunch flavor whey protein (30 grams)

TBS bourbon (optional)

pecan

Combine the first three ingredient in a small pan over low heat.  Stir until coconut oil is melted and protein powder is dissolved.  If you use the Quest cinnamon crunch protein, there will still be "crunch bits" that do not dissolve.

Put a silicone candy mold (I prefer half spheres) on a small cookie sheet (this helps for transfer to the freezer).  Put one candied pecan half in each compartment.

Pour your protein oil into each compartment, filling to the top.  You should be able to fill all 15.

Transfer the tray/candy mold to the freezer for 2 hours.

Pop the fat bombs out of the mold, place in a Zip-Loc storage bag and store in the freezer.

Candied carrots that are made with baby carrots and coated in a glaze with butter, brown sugar, honey and cinnamon. An excellent side dish for holiday dinner meals like Thanksgiving, Christmas or Easter.

Candied Carrots Recipe - brown sugar and honey glaze

baby carrots

butter

honey

brown sugar

cayenne powder

Boil the baby carrots until tender. Drain.

In a skillet, melt butter on medium heat. Stir in the honey, brown sugar, cinnamon, salt and cayenne pepper.

Bring the glaze to a boil and continue to cook, stirring constantly for a few minutes. The glaze should reduce and thicken a little bit.

Dump in the cooked carrots and stir so they are all well coated in the glaze.&nbsp;

Reduce heat to a simmer and continue to cook for another 5 minutes, stirring often.&nbsp;

Serve.

Three ingredients, 10 minutes of work, a salty-sweet treat to snack on all winter — what's not to love? These are great on a cheese board and excellent in a salad, this one in particular.

Notes:

For really tightly bound clusters, cook your sugar longer; for looser clusters, cook your sugar less. This will take a bit of trial and error to get right.

Also, the seeds will remain mostly in clusters but will eventually break into small, individual pieces. There's no avoiding this. I like to save the clusters for cheese boards and use the small pieces for salads.

3-Ingredient Candied Pepitas (Salty-Sweet Pumpkin Seeds)

pumpkin seeds (also called pepitas)

flaky sea salt

In a large skillet over medium-high heat, toast the pepitas until they turn light brown, begin to pop, and smell fragrant. Stir frequently as the seeds toast. Transfer to a plate to cool.

In the same skillet melt the sugar without stirring — shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pepitas and sea salt, and stir to combine with a heatproof spatula. When the pepitas all clump together, transfer to a plate to cool.

Once cool enough to handle, break into pieces. Store at room temperature in an airtight container for weeks.

This is one of the best, simplest recipes of all time, IMHO!
Whenever I bring these to a party, (solo, in a salad or on a cheese board) people rave about them, and I'm always asked for the recipe.   Makes me feel like a hero, and it's fun to share this little gem - of course, giving credit where credit is due :o)
Thank you, Alexandra &lt;3

I made it yummy! So fun! I needed to use them I think they were turning... thanks for the great spin! I used sea salt and added cinnamon. I think I roasted them a bit long but still taste good to me.

Chopped red and green candied cherries add a pop of festive colour and delicious flavour to these Walnut Cherry Slices. Prepare a month in advance and freeze the dough. When ready to bake, simply cut the dough into slices and bake until light and fluffy. These cookies are perfect for a cookie exchange or for gifting to a neighbour!

Walnut Cherry Slices

butter, (softened)

confectioner's sugar

egg, (room temperature)

vanilla extract

all purpose flour

walnuts

cherries

In a mixing bowl, beat together the butter and confectioner’s sugar. Beat for 3 minutes or until the mixture is light and fluffy.

Next, add the egg and vanilla extract. Beat to incorporate.

Next, add the flour and beat until combined with the wet ingredients.

Finally, add the chopped candied cherries and the toasted walnuts. Use a wooden spoon to stir these through the cookie dough.

Turn the dough out onto a sheet of parchment paper. Form the dough into a long log, about 18 inches in length. Roll the log in the parchment paper and then into plastic wrap.

If you plan to bake the cookies the same day, refrigerate for one hour. Otherwise, you can refrigerate the cookie dough for 3-5 days or freeze for up to 3 months.  (If  frozen, remove dough from freezer and allow to sit at room temperature for 15-20 minutes and continue with the following steps.)

When ready to bake, preheat your oven to 325 degrees F. Next, prepare a baking sheet by lining it with a silicone liner or with parchment paper and set it aside.

Remove the plastic wrap and parchment paper from the cookie log. Using a sharp knife, cut the log into 1/4 inch slices.

Lay the slices onto the prepared baking sheet about an inch apart. Bake for 12 minutes or until the bottom edge of the cookies have browned.

Remove from oven and allow cookies to cool on baking sheet for 5 minutes. Remove and transfer cookies to a wire cooling rack to finish cooling.

Let's pumpkin spice everything!&nbsp; Why not?&nbsp; It's delicious, and shouldn't be reserved for only lattes and desserts.&nbsp; Snacks, like my Pumpkin Spiced Almonds, can benefit from the flavours as well; don't you agree?

Pumpkin Spiced Almonds

almonds, (unsalted, natural)

pumpkin spice

maple syrup

sea salt

Whisk together the maple syrup, salt, and pumpkin spice.&nbsp; Set aside.&nbsp; Prepare a baking sheet by lining it with parchment paper.&nbsp; Set aside.

Add the almonds to a large skillet and turn the heat to medium-high.&nbsp;&nbsp;

Immediately pour the maple syrup mixture over the almonds and stir to coat.

Continue to stir - never stopping - until the liquid is absorbed and/or evaporated.&nbsp; DO NOT let the almonds sit still in the pan.&nbsp; DO NOT walk away from the pan.&nbsp; Your almonds will burn so quickly.

Once the liquid is gone, immediately pour the almonds out onto the parchment-lined baking sheet.&nbsp; Spread them out into a single layer and leave to cool and dry for two hours.

Once dried, pile into a snacking bowl or transfer to a food-safe container or bag.&nbsp; Will keep for fresh for 7 days.

Sweet and tender candied yams baked in a delicious buttery cinnamon syrup for that true old-fashioned flavor!

Candied Yams| Best Baked Southern Candied Yams

sweet potatoes ((washed thoroughly))

unsalted butter ((1 stick))

heavy whipping cream

cinnamon ((can use less if desired))

clove

real vanilla extract

Preheat oven to 350 F.

Cut off the tips of sweet potatoes.

Peel and then slice into ½ thick circles.

Place into a 9x13 baking dish. Set side.

In a medium-size pot, melt butter over medium-low heat.

Add sugar and stir until combined.

Add heavy whipping cream and stir until creamy.

Stir in cinnamon, nutmeg, clove, maple, and vanilla extract.

TASTE THE MIXTURE AND MAKE SURE IT TASTES YUMMY. ADD MORE SPICES IF NEEDED.

Pour mixture over sweet potatoes.

Cover with foil and bake for 40 minutes.

Remove foil, baste and bake for an additional 20-25 minutes or until fork-tender.

Plate the candied yams using a slotted spoon. Serve immediately.

https://www.youtube.com/watch?v=KeaDICRLb1o

Three words for ya. Make.These.Asap. These are some of the best-candied yams to ever grace my taste buds. Something about baking them slowly in the oven in that syrupy....buttery....sugary....cinnamony..... mixture just creates a candied yam that is perfectly "candied" yet still has that fresh taste.

These candied yams always makes an appearance on my holiday dinner table!


What's so good about this  Candied Yams recipe?

There are many ways to prepare candied yams. This recipe relies on cooking them slowly in a candied mixture of butter, sugar, heavy whipping cream, maple, vanilla, and warm spices.  That slow baking time really allows them to hang out in all that yummy, syrupy mixture until it is sweetened all the way through. The results? Heavenly, tender sweet candied yams that would put many restaurant versions to shame! But before we get into the recipe, let's get a few frequently asked questions out of the way.



Are yams and sweet potatoes the same thing?

People often think of yams and sweet potatoes as being the same thing, however, yams are actually a variety of sweet potatoes.

Yams are actually starchier, with a light-colored flesh and more like a white potato. They are drier than sweet potatoes and not very sweet but can easily be flavored to make them sweet or savory.  The Covington or Japanese sweet potatoes are probably what you're used to seeing in the grocery store. They are naturally sweet with bright orange flesh (there are also white and purple varieties). 

For this "candied yams" recipe, you'll want to go for those sweet, gorgeous orange  Covington or Japanese sweet potatoes!

What are candied yams?

Candied yams are a side dish that is very popular in the South. It typically involves cooking yams/sweet potatoes with butter and sugar until they are super tender and very sweet. This can be done by baking, boiling, or roasting sweet potatoes. It's one of those side dishes that could be sweet enough for dessert!

Get Recipe:
http://divascancook.com/southern-baked-candied-yams-recipe/

Southern Baked Candied Yams Recipe: How to make the best candied yams!

Every Canadian kid, past and present, is familiar with Kraft Dinner. It&#39;s what we all call boxed macaroni and cheese! Here&#39;s an homemade version that tastes even better than the original!

Homemade Kraft Dinner

macaroni, (cooked according to package instructions, drained, and set aside)

heavy cream

seasoning salt

white pepper

turmeric

cheddar cheese, (grated)

In a large skillet, over medium heat, add the butter and heavy cream.  Melt the butter into the cream.

Add the seasoning salt, white pepper, and turmeric.  Whisk into the cream and butter mixture until well incorporated.

Next, add the cheese.  Stir the cheese into the cream until fully melted.

Add the cooked and drained pasta to the cheese and cream sauce.  Toss everything together until the ingredients are well combined and the sauce is evenly distributed.

Remove from heat.  Serve immediately.

Easy Stovetop Candied Pecans are a delicious holiday treat. The candied pecans recipe is easy to make in just a few minutes, but you&#x27;d better make more than one recipe because they will get eaten up in a flash! 

Easy Stovetop Candied Pecans

pecan halves

Tablespoons butter

Tablespoons light brown sugar

Melt butter on medium-high heat.

Add pecans and toss until covered with butter.

Next, add brown sugar and toss pecans until...

Next, add brown sugar and toss pecans until coated.

Bring to a boil and cook until pecans...

Bring to a boil and cook until pecans start to caramelize.

Spread on parchment paper to cool.

https://mediavine-res.cloudinary.com/video/upload/obmo8rilsfxqno7uywyg.mp4

Easy Stovetop Candied Pecans are a delicious treat for the holidays or any time of year. Christmas is comin’ up quick. December is right around the corner. I love this recipe because it’s so easy and inexpensive. It only takes about 15 minutes to make. The pecans cool quickly and you have a nice gift to take to a friend or a teacher, or you can snack on them without sharing any (wink wink). Country boy by Bensound.com

Apple Pecan Salad with Apple Cider Vinaigrette

spring mix

EverCrisp Apples, cored and thinly sliced

blue cheese crumbles

cranberries

olive oil

apple cider vinegar

white vinegar

lime juice

pineapple juice

black pepper

garlic powder

Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.

In a small skillet over medium heat, add the butter, brown sugar, salt, and water.  Stir until the butter and sugar has melted. Add the pecans and cook, stirring very frequently, for about 3 minutes - being cautious not to allow the mixture to scorch.

Remove from the heat and add the cinnamon. Stir to combine. Spread the pecans on the prepared baking sheet and bake for 5 minutes. Allow to cool completely before using on salad.

To make the candied pecans:

Whisk the oil, apple cider vinegar, white vinegar, lime juice, and pineapple juice together. Add the honey, salt, black pepper, and garlic powder and whisk to combine. Set aside.

To make the dressing:

Add the spring mix to a large bowl and top with the apples, blue cheese, candied pecans, and cranberries. Drizzle with the desired dressing amount, then toss and serve.

For the salad:

How to make crystallized ginger with just three base ingredients and a simple process. Use this method to make candied ginger stored in a simple ginger syrup, or go one step further and dry the ginger pieces for delicious homemade crystallized ginger!

How to Make Crystallized Ginger (Candied Ginger)

ginger

water (needs to cover the ginger

lemon, juiced (1.5 Tbsp)

sugar (white, brown, coconut)

vanilla pod (optional)

Peel the ginger. I find this easiest with a spoon, following this method. You can even steep these skin pieces for a very light tea (if organic).

Chop the ginger to your desired size - in cubes or in coins/strips. Keep in mind that the ginger will shrink during the process, so no need to make the pieces too small.If you want the pieces to be 100% even, you could use a mandolin to slice the ginger into coins/diagonal slices. The thinner you slice it, the more ‘crunchy’ rather than ‘chewy’ results you’ll have. I recommend around ⅛ inch (0.3 cm).

Step 1: Prepare the ginger

Add all of the ginger to a large pot with enough water to cover the pieces entirely and the juice from ½ a lemon. I used about 8 cups/2 l of water but you might need a bit more or less depending on how big your pan is.

Bring the mixture to a boil over medium-high heat, using a slotted spoon to remove the foam that settles on the top of the mixture.

Cover the pan with a lid, reduce the heat to a gentle simmer, and cook for 30 minutes.Once ready, strain the ginger. There’s no need to get rid of the cooking liquid. This ginger water/juice will be full of flavor. I recommend saving it to either drink as a tea with a bit of honey/sugar or pour it into ice cube molds and use with lemonade and other drinks, smoothies, etc.

Step 2: Cook the ginger

Place the ginger back into the pot with the sugar, vanilla (slice the beans in half lengthwise and scrape all the seeds out into the pot), and remaining ½ lemon juice.

Add the water to the pan. You can optionally use a little of the ginger water from before (about ½ cup). However, I tend to prefer it without this - as that liquid will be more bitter.

Simmer the mixture over low heat for 35-45 minutes, stirring occasionally, until almost all of the water has evaporated and you are left with a syrupy mixture and the soft, sweet, and slightly chewy candied ginger pieces.You could now store the ginger in the syrup for simple candied ginger. However, for crystallized ginger, we now separate the two.

Step 3: Candy the ginger

During this stage, you can dry the ginger as is or lightly toss it with sugar first. To toss in sugar, I recommend allowing the pieces to dry for 1-2 hours first, so they aren’t super wet, just sticky.

Lay the ginger pieces on a large parchment-lined tray in a single layer, if possible, to dry. The ginger can be air-dried or using an oven/dehydrator.To air-dry: place on a cooling rack and allow to dry out overnight. This is best done in areas with low humidity.To use an oven/dehydrator: dry at 150ºF/65ºC for about 4-5 hours, or until almost dry to the touch but still tender and chewy. The time will vary based on how big the candied ginger pieces are and the temperature/humidity, etc. If the oven temperature doesn’t go that low, then set it to the lowest setting and prop the door open just a cm or so (I use a heat-proof wooden spoon to do this).

Step 4: Crystallize the ginger

The candied/crystallized ginger can be stored in the syrup or dried and stored separately.Store: The shelf life of the crystallized ginger will depend on whether it’s coated in sugar (which extends the shelf life). When stored in an airtight container in a cool, dark location, sugar-coated ginger should last several months (around 3 months). In comparison, non-sugar-coated crystallized ginger is best stored in an airtight container in the fridge/freezer.Fridge: Candied ginger stored in its’ syrup will store for 6 months (up to a year, in some cases) in the refrigerator in a sterilized airtight jar/container. Crystallized sugar will last up to 6 months in the fridge in an airtight container (with or without sugar-coating, though sugared will last longer).Top tip: If you’re worried about the candied ginger mixture crystallizing, you can add a spoonful of glucose or corn syrup to the mixture in place of some of the sugar when boiling it.Freeze: You can also freeze the crystallized ginger for up to a year.

How to Make Ahead and Store

These Roasted Carrots with Candied Pecan and Goat Cheese are a delicious and flavorful side dish for the fall and holiday season.

Roasted Carrots with Candied Pecan and Goat Cheese

carrots (peeled)

unsalted butter

pepper

goat cheese (crumbled)

thyme leaves

flaked sea salt

Preheat the oven to 350 degrees F.

Then line a baking sheet with foil. Place the carrots in a single layer on the baking sheet. Sprinkle with the brown sugar and evenly distribute the pats of butter. Also, sprinkle with salt, pepper, and cinnamon.

Place in the oven and bake for 50-60 minutes or until the carrots are just fork tender. During baking, turn the carrots 3 or 4 times.

While the carrots are roasting, prepare the candied pecans by melting the butter in a small pan on low heat. Once the butter is melted, add the maple syrup, brown sugar, and pecans. Stir about 2 minutes until the mixture thickens.

Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside.

Once the carrots are cooked, put them in a serving dish. Sprinkle them evenly with the candied pecans and goat cheese. Finish the dish with a sprinkle of fresh thyme leaves.

https://content.jwplatform.com/videos/MQnDDS12.mp4

Candied Mixed Nuts

walnut halves

almonds

egg whites,

packets Splenda® Stevia Sweetener

Preheat oven to 300°F. Spray a baking sheet with cooking spray.

In a bowl, combine pecans, walnuts, and almonds. Add beaten egg whites, tossing to coat.

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Top 20 candied recipes from across the web

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Top Tags

Candied Hazelnuts

Old-Fashioned Candied Sweet Potatoe...

Cinnamon Bourbon Pecan Fat Bombs

Candied Carrots Recipe - brown suga...

3-Ingredient Candied Pepitas (Salty...

Walnut Cherry Slices

Pumpkin Spiced Almonds

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Homemade Kraft Dinner

Easy Stovetop Candied Pecans

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The most viewed candied recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine