The present invention relates to a method for manufacturing nut gangjeong (traditional fried crackers mixed with syrup) by using citron and lemon, comprising the following processes: washing citron, lemon, and fruits (fruits except citron and lemon) mixing the washed fruits with the citron and the lemon at a ratio (weight ratio) of 1:0.9 to 1:1.5 preserving the fruits mixed with the citron and the lemon in sugar at a ratio (weight ratio) of 1:0.9 to 1:1.2, and drying the preserved fruits to make the dried fruits preserving a red ginseng group (hereinafter, red ginseng, black ginseng, deodeok, bellflower root, lotus root, or burdock is called a red ginseng group in the description) comprising red ginseng, black ginseng, deodeok, bellflower root, lotus root or burdock in oligosaccharide or sugar to make sugar-preserved red ginseng group finely cutting the dried fruits and the sugar-preserved red ginseng group by 1 to 4 mm, and pulverizing nuts by 2 to 4 mm and mixing 20 to 30 parts by weight of the finely cut dried fruits and 5 to 15 parts by weight of the sugar-preserved finely cut red ginseng group with respect to 65 parts by weight of the pulverized nuts. According to the present invention, since a fresh and sweet taste preferred by customers is realized by using citron and lemon, nut gangjeong satisfying preference of customers and having sufficient nutrition is manufactured. Further, since the gangjeong is manufactured by mixing of nuts, dried fruits, and root food such as red ginseng, black ginseng, deodeok, bellflower root, lotus root, or burdock, minerals and vitamins are plentifully contained, so the gangjeong is provided as nutritional food to the old and the infirm or students, and an effect of cold prevention, immunity enhancement, fatigue recovery and so on is provided when the gangjeong is regularly taken.COPYRIGHT KIPO 2016유자 및 레몬을 이용한 견과류 강정 제조 방법에 있어서, 유자, 레몬 및 과일(유자와 레몬을 제외한 과일)을 세척하는 공정 상기 세척된 과일(유자와 레몬을 제외한 과일)을 유자 및 레몬과 1:0.9~1.5의 비율(중량비)로 혼합하는 공정
