Glazed Nut Clusters

Glazed Nut Clusters
Servings: 36 Yield: 36 clusters Prep 10 mins Bake 425°F 6 mins to 7 mins Cook 20 mins


  • 1 cup blanched whole almonds
  • 1 cup skinless whole hazelnuts
  • 1 cup whole pecans
  • 2 cups sugar
  • 1/4 teaspoon cream of tartar

Make It

1. Heat oven to 425 degrees F. Place nuts in single layer on a 15 x 11 x 1-inch jelly-roll pan. Bake in 425 degrees F oven for 6 to 7 minutes, stirring once, to lightly toast nuts. Remove from oven, set pan on wire rack.

2. Cover 2 large baking sheets with nonstick aluminum foil and set aside along with two dinner forks.

3. Combine sugar and cream of tartar in heavy medium-size saucepan. Stir in 1 cup water and cook over high heat, stirring until sugar dissolves completely and mixture starts to boil, about 4 minutes.

4. Boil mixture without stirring until syrup reaches 280 degrees F on candy thermometer, about 15 minutes. Remove from heat and quickly stir in nuts. If mixture gets too thick, add up to 3 tablespoons of water and return to heat for 10 seconds.

5. Place prepared sheet next to saucepan. Using dinner fork, quickly scoop out nuts and scrape off with a second fork into small clusters onto prepared baking sheet. There will be syrup remaining in the pan. Let clusters cool completely, about 1-1/2 hours. Store in airtight container, at cool room temperature, for up to 3 weeks.

Nutrition Facts

Servings Per Recipe: 36; Amount Per Serving: cal. (kcal): 112, Fat, total (g): 6, chol. (mg): , sat. fat (g): , carb. (g): 13, fiber (g): 1, pro. (g): 2, sodium (mg): , Percent Daily Values are based on a 2,000 calorie diet.