Maple Nut Goodies Candy Recipe
There’s something undeniably nostalgic about homemade candy like the Maple Nut Goodies Candy Recipe. The sweet aroma of sugar caramelizing, the irresistible crunch of roasted nuts, and the rich, buttery taste of pure maple syrup all come together to create a treat that feels like a warm hug from your kitchen. If you’ve ever craved the comforting flavor of maple nut goodies, this recipe is your ticket to indulgence.
Ingredients
- 2 handfuls of mixed nuts peanuts, almonds, or cashews
- 2 generous tablespoons of butter
- ½ cup of brown granulated sugar
- ½ teaspoon of pure vanilla extract
- 2 generous cups of pure maple syrup
- ½ cup of water
- 1 cup of fine granulated sugar
- ½ teaspoon of kosher salt
Instructions
- Start by gathering all your ingredients and tools. Line a baking sheet with parchment or wax paper for easy cleanup.
- In a large saucepan, combine the granulated sugar, water, butter, and kosher salt. Place the saucepan over medium heat and stir until the sugar completely dissolves.
- Bring the mixture to a boil and cook for 2–3 minutes, or until it reaches 235°F (118°C) on a candy thermometer. If you don’t have a thermometer, test it by dropping a small amount into cold water—it should form a soft ball.
- Remove the saucepan from the heat and stir in the vanilla extract and maple syrup. This combination creates the rich, flavorful base for your candy.
- Add the mixed nuts to the saucepan, ensuring they’re evenly coated in the maple mixture.
- Pour the mixture onto the prepared baking sheet and spread it out evenly using a wooden spoon or spatula. Let it cool for about 30 minutes, or until the candy hardens. Once fully cooled, break the candy into bite-sized pieces. Serve immediately or store in an airtight container to enjoy later.
Video
Notes
Store Maple Nut Goodies Candy in an airtight container at room temperature to maintain freshness for up to 2 weeks. For longer storage, keep the container in the refrigerator for up to a month. Ensure the candy is completely cooled and dry before storing to prevent sticking. Separate layers with parchment paper to avoid clumping.