16 glazed nut recipes

Gourmet glazed nuts with peanuts and pecans, blanched then baked with sugar and butter until golden and crunchy. Sweet, salty, and perfect for holiday gift-giving.

Broiled pineapple slices topped with buttery brown sugar and macadamia nuts until caramelized and bubbly. A five-ingredient tropical dessert ready in 20 minutes.

Easy bundt cake made with yellow cake mix, orange Jell-O, apricot nectar, and chopped nuts. Finished with a tart sour orange glaze. Mix everything in one bowl, bake, and glaze. Serves 8.

Whole red snapper baked in foil with rosemary, raisins, pine nuts, and a sweet red wine vinegar glaze. A Sicilian-inspired fish dinner with an agrodolce twist.

Tamari-toasted nuts: a two-ingredient savory snack where raw nuts meet tamari in a hot pan, turning into a salty, umami-glazed crunch. Ready in 10 minutes and naturally gluten-free with tamari.

Glossy dark chocolate glaze with melted chocolate, butter, and corn syrup. Pours smooth over cake layers and sets with a mirror-like sheen. Press chopped nuts into the sides for a bakery finish.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Homemade cinnamon rolls with brown sugar, raisins, and nuts, topped with a sweet vanilla glaze. Soft, buttery yeast dough rolled jelly-roll style for a classic bakery-worthy batch.

Sesame curried walnuts toasted in sesame oil with curry powder, sesame seeds, and a lemon-hot sauce glaze. An addictive spiced nut snack or cocktail party appetizer.

Turtle cookies with pecan halves, caramel candy centers wrapped in brown sugar shortbread, and a chocolate glaze dip. Adorable candy-shop cookies from scratch.

Crispy-skinned roast goose glazed with honey, soy, and lemon. This Chinese banquet centerpiece requires patience for air-drying but rewards with lacquered, golden skin and succulent meat.

Tender sirloin cubes and sliced mushrooms baked under golden puff pastry with beef broth. This British-style steak and mushroom pie is a hearty, savory main dish worth every minute of prep.

Quick chicken stir-fry with tomato wedges, fresh ginger, garlic, and teriyaki glaze. Marinated chicken goes from wok to table in minutes.

Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.