These Brown Butter Maple Glazed Nuts started as a simple holiday gift for my girlfriends… and somehow turned into a runaway hit in my own kitchen.
I made the first batch to fill mason jars for my closest friends — the kind of cozy, homemade gift that feels thoughtful without being complicated. The flavor was warm and toasty from the brown butter, sweet from the maple syrup, and perfectly balanced by a sprinkle of flaky sea salt on top. I had just a small amount left and tossed the extra into a zip bag on the kitchen counter. No big deal. Forgotten, honestly.
While I was out visiting my friends, my father-in-law — who is famously picky and rarely impressed — found the bag, opened it, and started snacking. He didn’t know I had been testing a recipe. Didn’t know what it was. But he kept eating… and eating. He even offered some to my mother-in-law, and the two of them decided right then they needed to go to the grocery store that evening to find “those mixed nuts.” When I told them it wasn’t store-bought and they were eating a recipe test, they basically demanded I make it again. So I did. And it disappeared again. Safe to say these Brown Butter Maple Glazed Nuts will be in rotation in the Browndis kitchen.
These nuts are technically glazed, not fully candied.
Candied nuts (the classic fair-style kind) are cooked with granulated sugar temped to a hard-crack shell.
These nuts are:
Brown butter transforms simple mixed nuts into something warm, nutty, and deeply aromatic. As the butter browns, the milk solids toast and add a natural caramel flavor that can’t be replicated with regular butter. It’s the base of the glaze and the signature flavor that sets this recipe apart.
Brown sugar melts into the butter and builds the body of the glaze. It gives structure, sweetness, and that subtle molasses depth that helps the coating cling to every nut. The extra tablespoon ensures a slightly thicker, more satisfying glaze.
Maple syrup softens the glaze so it’s smooth, shiny, and glossy rather than hard and brittle. It adds warmth and a natural caramel sweetness that pairs perfectly with brown butter. It also gives the nuts their beautiful sheen once cooled.
Cinnamon adds holiday warmth and cozy bakery flavor without overpowering the nuts. It blends into the brown butter maple mixture and makes the entire kitchen smell incredible.
Vanilla balances the sweetness and lifts the flavor of the maple. Stirring it into the warm syrup (instead of the hot butter) keeps its aroma intact.
Salt rounds out the sweetness and enhances every other flavor: maple, butter, cinnamon. It makes these nuts addictive instead of overly sweet.
This is the sparkle moment. A sprinkle while the nuts are still warm adds pops of saltiness and texture in every handful. It also makes the nuts look artisan and gift-worthy.
Each nut brings a different texture:
Using a lightly salted blend adds flavor but still allows you to control the sweetness and final salt balance. Cashews are added last because they coat slower and can over-soften if cooked too long.
Line a baking sheet with parchment paper and set aside.
To a large skillet over medium heat add the unsalted butter.
Cook until it melts, foams, and turns golden brown with visible brown bits.
Smell: nutty + toasty, not burnt.
Lower heat slightly. Add:
Whisk until smooth.
Let it bubble gently for 1–2 minutes.
What to look for:
✔ small, steady bubbles
✔ glossy syrup
✔ sugar fully dissolved
Add pecans + almonds first. Stir 1 minute to coat.
Then add cashews (they coat slower).
Stir constantly for 3–4 minutes until all nuts look glossy.
Visual cues:
✔ all nuts shiny
✔ syrup still visible in the bottom of pan
✔ mixture smells warm, maple-cinnamon sweet
Keep stirring on medium heat for 60–90 seconds until:
As soon as you see these signs → TURN OFF HEAT.
Do not wait for everything to go matte — that means it’s overcooking.
Immediately spread nuts on a parchment-lined tray.
Separate clumps while warm with your hands.
Sprinkle with flaky sea salt.
Let cool 15–20 minutes.
Once cool, they become:
✔ glossy
✔ soft-crunchy
✔ perfectly snackable
Add 1/2 tsp ginger + pinch nutmeg.
Add 1/8–1/4 tsp cayenne or chili crisp.
Add 1 tsp finely chopped rosemary.
Are these candied or glazed nuts?
They are glazed — cooked in maple + brown sugar until glossy with a light crunch. Not hard-crack candied.
Why are my cashews lighter?
Cashews naturally absorb glaze slower and stay lighter, but still coat beautifully.
Can I use unsalted nuts?
Yes — add an extra pinch of salt to taste.
Do they get crunchier as they cool?
Yes. They firm up in 10–20 minutes.
Are these candied or glazed nuts?
They are glazed — cooked in maple + brown sugar until glossy with a light crunch. Not hard-crack candied.
Why are my cashews lighter?
Cashews naturally absorb glaze slower and stay lighter, but still coat beautifully.
Can I use unsalted nuts?
Yes — add an extra pinch of salt to taste.
Do they get crunchier as they cool?
Yes. They firm up in 10–20 minutes.
I’m so grateful you’re here! Have a look around at some of my favourite recipes and stay a while.
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