Assorted Nuts & Candy Recipe

Preheat and prepare

Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone mat.

Spread almonds, cashews, pecans, walnuts, and hazelnuts in a single layer on the prepared baking sheet so they roast evenly.

Roast nuts in the preheated oven for 10–12 minutes, stirring once halfway through, until they are fragrant and lightly golden. Watch closely after 8 minutes to prevent burning.

Remove nuts from oven and transfer to a heatproof bowl.

In a small saucepan over medium-low heat, melt the unsalted butter. Add the light brown sugar and maple syrup (or honey) and whisk until smooth and just beginning to simmer. Cook 1–2 minutes to dissolve sugar; do not boil vigorously.

Remove the pan from heat and stir in the ground cinnamon, vanilla extract, and half of the fine sea salt (reserve the rest for finishing).

Pour the warm seasoned glaze over the roasted nuts and toss gently with a spatula or silicone spoon to coat evenly. If you prefer a slightly sticky-crisp coating, return the coated nuts to the baking sheet, spread into a single layer and bake at 325°F (160°C) for 6–8 minutes, then cool completely on the sheet (this step is optional).

Once cooled (or immediately if you skipped the short bake), taste and sprinkle remaining sea salt evenly to balance the sweetness.

If you did the optional short bake after glazing, allow the nuts to cool completely until the coating is set (15–25 minutes). If you skipped the bake, let the nuts cool slightly so the glaze is tacky but not hot (5–10 minutes).

Add dark chocolate chunks/chips, milk chocolate candies, butterscotch chips, dried cranberries, yogurt-covered pieces, and gummy candies (if using) to a large mixing bowl.

When nuts are at room temperature and coating is set or tacky (but not hot enough to melt chocolate candies), add the nuts to the bowl with candies and dried fruit.

Gently toss everything together until evenly distributed. If some chocolate pieces soften or melt because nuts were warm, spread the mixture on a baking sheet and cool in the refrigerator 10–15 minutes to firm the chocolate again.

Taste and adjust: if you want more salty contrast, sprinkle an additional pinch of sea salt and toss briefly.

Transfer the assorted nuts and candy to an airtight container or divided serving bowls. Store at room temperature for up to 1 week or refrigerate for up to 3 weeks (chocolate may bloom in the fridge).