Nuts 4 Nuts Copycat Sugared Street Nuts

I got my first job in New York in the Fall of 2000, working as a graphic designer for an incentive marketing startup in Midtown, on 5th Avenue and 31st Street. At the time, the internet industry was still recovering from the recently-burst dotcom bubble that had left the landscape littered with lots of very bright kids that had been showered with millions of dollars from investors, only to suddenly find themselves out of work after their second round of fundraising. For many, the self-destruct of their companies had been deserved; a company whose best idea was to sell pet supplies on the internet really didn’t need to reward employees with $5,000 desks and profit sharing programs that would never actually come to fruition. At the same time, many good ideas (like the company down the block from us, who wanted to serve streaming video online long, long before the technology of the medium was ready,) got caught up in the bad press of the companies that were spectacularly flaming out all around us.

While my friends and I considered ourselves fortunate to be working for a company who had an idea that we all basically believed in, and that even had a few million bucks in untouched investment money in the bank, there was definitely a spooky mood in the air. Looking back, it seems like a very strange way for all of us to have started our careers, with the marked cynicism and a basic mistrust in management that should have taken many more years to develop.

As I reflect on those years, however, it’s also with a fair amount of excitement. You’re only 22 once, and getting paid to live and compete in the greatest city in the world during those first few years of my career is something I feel lucky to have experienced. When I first began working there, I still lived in New Haven, and would take the Metro North commuter train in to the city in the mornings, before walking through the crackly Autumn air to the office. Some nights after work, I would couch surf at one of my coworker’s places (in the way that only seems possible at a company where the CFO is 26), but most of the time, I would hop a late-night train back home to Connecticut. When I close my eyes, I can still remember that walk back up 5th Avenue, brain fuzzy from a few post-work pints of commiseration with my new friends. I’d stop outside Grand Central, and buy two bags of piping hot Nuts 4 Nuts sugar-coated peanuts to stuff into my coat pockets for the ride home. They’d warm up my hands enough to get the heavy door to the train station open, to buy a train ticket and a can of Foster’s for the ride back North.

The smell of these “street nuts” from the Nuts 4Nuts cart is burned into my memory, and is something that I will always associate with the descent of Winter in NYC. You can smell a fresh batch cooking from a block away, with big clouds of sugar-scented steam billowing off the tiny chrome and plexiglass carts. Though the company has never released the “official” recipe, it has to be simple enough to prepare on the side of a busy city street, which should make recreating them at home even easier. As it turns out, it is; sugar and water are all you really need, though I like to add a little vanilla extract, as well. You can also experiment with adding cinnamon, or even cayenne or sea salt. The only constraint is that the peanuts, cashews, almonds, walnuts, or pecans you use must be raw; the oils present in roasted nuts prevent the sugar from crystallizing and adhering properly to the nut.

Nuts 4 Nuts Copycat Sugared Street Nuts
Makes 2 cups


  • 2 cups raw peanuts, cashews, almonds, or combination
  • 3 tablespoons water
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract


Preheat oven to 400 degrees, and spray a baking sheet with cooking spray.

Copycat Sugar Coated Street Nuts

Bring all ingredients to a boil in a medium saucepan over medium heat. Add nuts, stirring occasionally.

Copycat Sugar Coated Street Nuts

After about two minutes, stir fast; after a minute more, the water will evaporate and the sugar will crystallize on the nuts. When this happens, turn off the heat, but keep stirring, and the sugar will begin to caramelize and turn brown.

Pour nuts onto prepared baking sheet, and spread into a single layer. Bake nuts until sugar begins to melt, about 5-7 minutes. Stir nuts, and bake until nuts begin to turn brown in places, about two minutes more. Remove from oven, stir to distribute caramel, and let cool completely.

Copycat Sugar Coated Street Nuts


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.


  1. I sure wish there was smell-a-vision to go with our picture … can’t wait to give these a try. I shared these on my pinterest board, thanks so much for sharing with us.

  2. I associate the smell of Nuts4Nuts with our first weekend living in Manhattan–I had just crossed College Walk for the first of what would be countless times, and right by the subway stop there was a guy making those nuts and they smelled absolutely amazing.

  3. How long do you think these will last if vacuum sealed once completely cooled? I’d like to send to Afghanistan. Whatcha think? Will it work? Will they make it?
    Thank you

    1. They should last quite a long time. I made a similar recipe using pecans and gave a bag of them to my brother. They were just in a ziplock bag. He hid them so his kids wouldn’t eat them all and forgot where he put them. A little over a year later he found them and, being my brother, tried them and they were fine. The nearest I can figure is that the coating seals the nuts and prevents air from spoiling them. You also might want to include a couple of flavor dusts by mixing cinnamon, cayenne pepper, chilli powder, etc. with a little powdered sugar and put in separate packs. If they want a different flavor, they just have to take out a portion of the plain nuts, sprinkle some seasoning on them and shake. Salt would also be a nice optional seasoning as well

  4. My daughter and I made these and the taste is wonderful. However I was wondering if you could help us with a problem we had. We can’t get the sugar to carmalize after it crystallizes. We have tried a few batches, but end up w more of a white sugar coating on the nuts! Thanks for sharing…no street venders in Montana!!

  5. Alguien me ayude como le puedo hacer para vender y perteneser en esta compania de nuts4nuts ayudenme porfavor necesito un trabajo

  6. This looks like something I would love to fix and eat (and I will), but is going to be my down fall…lol. I love sugar coated peanuts so can’t wait till the store opens tomorrow morning so I can get everything I need.
    Thank you for posting this recipe!

  7. I would love to make this for a diabetic friend. Will the results be the same if I use Splenda? Do you have suggestions for me? Thank you in advance.


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