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candied grape with nuts
Linda

Sparkling Candied Grapes with Toasted Nuts

A timeless and elegant dessert that embodies the charm of a bygone era, these sparkling candied grapes with toasted nuts offer a perfect balance of sweetness, crunch, and delicate sparkle. Learn how to create this simple yet impressive vintage treat, perfect for impressing guests without complex culinary skills. Curious how to avoid overcooked sugar, or what the secret is to a perfect, glistening candy coating? This recipe answers your questions and guides you to a successful, dazzling dessert that's ridiculously easy to make.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 25 pieces
Course: Dessert, Party Food, Snack
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

  • 25 pieces seedless grapes firm, washed and thoroughly dried (red or green)
  • 2 cup granulated sugar
  • 0.5 cup water
  • 0.25 cup light corn syrup optional, but highly recommended for extra shine and to prevent crystallization
  • 1 cup nuts almonds, pecans, walnuts, or a mix!, toasted and roughly chopped
  • 1 egg white lightly beaten
  • 1 teaspoon ground cinnamon
  • 1 Pinch salt

Equipment

  • Baking sheets
  • Parchment paper
  • Saucepan
  • Candy thermometer optional but recommended
  • Mixing Bowls
  • Whisk

Method
 

  1. Toast and Chop Nuts: Spread nuts in a single layer on a baking sheet and toast at 350°F for 5-7 minutes until fragrant and lightly golden. Let them cool slightly, then roughly chop.
  2. Prepare the Grapes and Baking Sheet: Rinse the grapes thoroughly and ensure they are completely dry. Line your baking sheets with parchment paper to prevent sticking.
  3. Combine Syrup Ingredients: In a medium saucepan, combine the sugar, water, and corn syrup (if you're using it).
  4. Cook Syrup to Hard-Crack Stage: Cook the syrup over medium heat, stirring constantly until the sugar dissolves. Once dissolved, stop stirring and let it boil until it reaches the hard-crack stage (300-310°F), using a candy thermometer if you have one.
  5. Coat Grapes and Add Nuts: Working quickly, dip each grape into the hot syrup, ensuring it's fully coated. Let any extra syrup drip back into the pan. Immediately roll the coated grape in the toasted and chopped nuts, pressing gently so they stick.
  6. Cool and Harden: Arrange the coated grapes in a single layer on the prepared baking sheets. Let them dry completely at room temperature for about 30-60 minutes, allowing the candy coating to harden and develop its sparkle.

Notes

Store your candied grapes with toasted nuts in an airtight container in the refrigerator to maintain their freshness and texture. They will keep for about a week. Reheating is not necessary – these treats are best served chilled.