Candied Nuts

These Plant-based Candied Nuts were a hit in our house.  Made using all real food ingredients, they are the perfect treat anytime of the year.

We have made them two different ways. One cooked on the stove top and the other was roasting them in the oven. I cannot decide which one I like best, so I will share both of them with you.

The first recipe is Oven Roasted Candied Nuts. 

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For this recipe I used pecans, walnuts, peanuts, cashews, pistachios, almonds, and macadamia nuts, pure maple syrup, coconut sugar, cinnamon, and Himalayan salt. 

I figured out the key is to put the nuts into a large bowl, and add about ½ a cup of Maple Syrup, 1 TBSP coconut sugar, 1 TBSP Cinnamon, and 1 ½ TSP of Salt.  Depending on how many nuts you are roasting, will depend on the amount of mixture you add to them.

• 1 Cup Raw Walnuts
• 1 Cup Raw Pecans
• 1 Cup Raw Peanuts
• 1 Cup Raw Cashews
• 1 Cup Raw Almonds
• 1 Cup Raw Pistachios
• 1 Cup Raw Macadamia Nuts
•  ½ Cup Maple Syrup
• 1 TBSP Coconut Sugar
• 1 TBSP Cinnamon
• 1 ½ TSP Himalayan Salt

Begin by preheating your oven to 350 degrees.

Mix all the ingredients together thoroughly.  Making sure you scrape alongside the bowl and evenly coat all the nuts.

Once you have mixed all the nuts together with the mixture, lay them out on a large baking sheet lined with parchment paper. Make sure that the nuts are not overlapping one another. That way they will cook evenly. 

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Place in the oven and bake for 10-12 minutes. Remove from the oven and flip them over, then place them back in the oven and bake for an additional 10-12 minutes. Remove from the oven, and let them sit until they cool and enjoy.  You can store them in an airtight container for up to 4 weeks.

The other recipe is a little simpler.

You can also change up the types of nuts you want to make. I have also tried Brazilian nuts.

For this recipe, take about ½ cup of maple syrup and add it to a large sauce pan, cook on medium-high heat, and then add in your chosen nuts and stir completely, making sure that you are evenly coating the nuts. 

• 1 Cup Raw Walnuts
• 1 Cup Raw Pecans
• 1 Cup Raw Peanuts
• 1 Cup Raw Cashews
• 1 Cup Raw Almonds
• 1 Cup Raw Pistachios
• 1 Cup Raw Macadamia Nuts
• ½ Cup Maple Syrup
• Cinnamon

You want to make sure not to add to much maple syrup because they will become too sticky (trust me, my first batch I added way too much maple syrup).

Once they are evenly coated, lay them out on a large baking sheet with parchment paper, sprinkle with some cinnamon and let them sit for a few hours or overnight and then enjoy them. You can store them in an airtight container for a few weeks.

If you chose to add extra nuts, just adjust your mixture so that it evenly coats the nuts.

Enjoy!