Stovetop gingerbread candied nuts piled in a red plaid bowl, surrounded by evergreen branches, pinecones, star anise, and glowing holiday candles.

This stovetop gingerbread candied nuts recipe delivers a glossy, crunchy, and deeply aromatic holiday treat with classic gingerbread flavour and a beautifully caramelized finish. Perfect for gifting, snacking, or adding to festive dessert boards.

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Close-up view of glossy stovetop gingerbread candied nuts in a red plaid bowl, with warm candlelight and festive evergreens in the background.

Hey, folks – I hope you’re all doing well and enjoying the holiday season so far.

Today I’m bringing you something warm, cozy, and wonderfully old-fashioned: stovetop gingerbread candied nuts. This recipe feels like the kind of nostalgic treat you’d find cooling on a Christmas market stall, except far easier to whip up at home. So, let’s dive into these easy festive stovetop caramelized nuts.

Why You’ll Love This Stovetop Gingerbread Candied Nuts Recipe

Festive: These nuts capture the essence of gingerbread in a crunchy, aromatic holiday treat that feels instantly nostalgic.
Quick: Made entirely on the stovetop, they come together in just a few minutes.
Versatile: Perfect for holiday gifting, adding to dessert boards, topping ice cream, or enjoying on their own.
Crunchy: The caramel coating sets beautifully, giving each nut a crisp, glossy shell.
Elegant: A sprinkle of coarse decorative sugar adds sparkle and a refined finishing touch.

Flavour and Texture Profile

These stovetop gingerbread candied nuts are crunchy, glossy, and richly aromatic, with a warm gingerbread profile balanced by caramel sweetness. The coating sets into a crisp shell that clings beautifully to the nuts without becoming overly sticky.

It actually took me two attempts to get these just right – something was missing at first. My husband suggested sprinkling the still-warm candied nuts with coarse sugar, and that turned out to be a brilliant touch, transforming them into a luxurious, elegant treat with a lovely visual sparkle.

Also, because the caramel cooks quickly, it’s important to keep the heat low and avoid simmering it for too long, as molasses can develop a slightly bitter taste if overheated.

Ingredients You’ll Need for This Recipe

To make these stovetop gingerbread candied nuts, you’ll need the primary ingredients that build the caramel and the nuts themselves.

Mixed nuts: A combination of pecans, almonds, cashews, or your preferred blend. I used toasted, unsalted nuts because they are cooked briefly in the caramel, so unsalted nuts won’t have enough time to get toasted.
Butter: Provides richness and helps create a smooth, glossy caramel.
Honey: Adds sweetness and helps the mixture coat the nuts evenly.
Molasses: Brings the signature gingerbread depth and colour. I used fancy molasses, which is a lighter version.
Brown sugar: Enhances caramelization and adds warmth.
Ground ginger: Essential for the gingerbread aroma.
Cinnamon: Enhances the warmth and seasonal depth.
Allspice: Adds subtle complexity.
Clove: A hint of sharp, aromatic spice.
Nutmeg: Rounds out the holiday flavour.
Cardamom (optional): For a faint floral note.
Salt: A small pinch to balance sweetness.
Coarse decorative sugar: Optional, but highly recommended for sparkle and added texture.

How to Make Stovetop Gingerbread Candied Nuts

These stovetop gingerbread candied nuts come together quickly in one pan before being spread out to cool. Melt the butter in a skillet over low heat, then add the honey, brown sugar, molasses, and spices. Let the mixture bubble gently for several minutes ensuring it does not simmer too long to prevent molasses from becoming bitter.

Add the mixed nuts and stir to coat thoroughly, cooking for a few minutes until glossy. Try one nut and add a little extra sugar if needed (the version I made was not too sweet, so some may want to add extra sweetness.) Spread onto parchment paper and immediately sprinkle with coarse sugar if using. Let cool completely.

More Easy Stovetop Caramelized Nuts Ideas

Are you looking for more easy stovetop candied nuts recipes, like these stovetop gingerbread candied nuts? Be sure to check more recipes below:

I’d love for you to try these festive Stovetop Gingerbread Candied Nuts. If you give this stovetop candied pecans recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Stovetop Gingerbread Candied Nuts – A Festive Stovetop Holiday Treat

Recipe by Ben | Havocinthekitchen

Stovetop gingerbread candied nuts – a festive holiday treat with classic gingerbread flavour perfect for gifting and snacking.

Course: Festive Christmas Desserts, ChristmasCuisine: American-inspiredDifficulty: Easy

0.0 from 0 votes

Servings

cups

Prep time

minutes

Cooking time

minutes

Setting time

30-60

minutes

Cook Mode

Keep the screen of your device on

Ingredients

3 cups (about 400 g) mixed toasted nuts * See Notes
3 tbsp. (45 g) butter, divided
1/4 cup (50 g) light-brown sugar
or slightly more as needed
2 tbsp. (40 ml) honey
2 tbsp. (40 ml) fancy molasses – or use light molasses, which is similar to fancy
1 tsp. (3 g) cinnamon or more, to taste
1 tsp. (3 g) ginger or more, to taste
½ tsp. (about 1.5 g) nutmeg, cardamom, and allspice each
¼ tsp. (1 g) anise
a small pinch of salt, to taste
3-4 tbsp. (30-30 g) coarse sugar, for finish

Directions

In a large, heavy-bottom pan, combine 2 tablespoons (30 g) of butter, brown sugar, honey, molasses, spices, and salt. Bring to a simmer over high-medium heat, then reduce the heat and let gently bubble for two minutes.
Add the mixed nuts and stir to coat thoroughly, cooking for about 5 minutes until glossy and caramel thickens. Try and add a little extra sugar and spices if needed (the version I made was not too sweet, so some may want to add extra sweetness.)
Add the remaining tablespoon (15 g) of butter and continue stirring for another minute or two, until glossy.
Spread the nuts evenly on parchment paper and let them cool completely; as they rest, they’ll harden into perfectly crisp, glossy candied clusters. Brake them into smaller pieces and enjoy.