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Swedish Nuts II

"I make these wonderful sweet nuts using pecans every year for Christmas. They are a true delight, especially if you are a lover of nuts. If pecans aren't your forte, substitute walnuts. Happy Holidays!"
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45 m servings 298 cals
Original recipe yields 16 servings (1 pound)


  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Beat egg whites until soft peaks begin to form. Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
  3. Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
  4. Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 86
  1. 106 Ratings

Most helpful positive review

Made 2 nut recipes from this site. The glazed nuts and these. Brought both into the office and had a taste test. These won hands down. Taste just like the candied pecans you get on a salad in a...

Most helpful critical review

I made an initial batch of egg white mixture and it never did get glossy and stiff. So I threw it away and tried again, thinking some egg yolk was in the first batch. The second batch, same re...

Most helpful
Most positive
Least positive

Made 2 nut recipes from this site. The glazed nuts and these. Brought both into the office and had a taste test. These won hands down. Taste just like the candied pecans you get on a salad in a...

I wanted a recipe to dress up some leftover nuts I had from holiday baking (walnuts, whole almonds, and pecans). I threw it together at the last minute for my Superbowl party as people were comi...

Excellent. This has a nice light and crunchy texture and taste, and what I love about this recipe is that you can take your time to evenly coat the nuts (and you can noticeably see which ones yo...

I found this to be a good recipe, but, I used 1/2 the amount of butter and they came out great - less rich but more puffy with meringue (prettier too).

Yum! I made these a night ago and I've eaten half of them already on my own. I used almonds (plus some flaked almonds) as I ran out of nuts so I also had to halve the recipe after I realised. I...

These are wonderful! Just like the ones you can buy fresh and warm in the mall. I added cinnamon, nutmeg and ground ginger to the egg mixture before adding the nuts. I'll be packaging these for ...

I've made "sugared nuts" before and thought I'd try something a bit different. I don't even like nuts very well but I can't stop eating these! Even my daughter (2 years) who won't eat regular ...

It's February 1st and I'm craving these nuts now! I made them for my holiday gift baskets and they were a huge hit! A little strange looking when you first start mixing the nuts with the egg w...

This is it! This is the spiced nut recipe I have been searching for. The only change I made to the recipe was to line my baking sheet w/ parchment paper before melting teh butter. Then I could j...