December 2, 2012

Maple-Vanilla Candied Nuts (5 minutes!)

These super easy candied nuts are made healthier using a hint of vanilla and sweet & flavorful maple syrup instead of refined sugar! Only 5 minutes to make and delicious for snacking, salads, sweet potato toppers, gift-giving, etc.!



We're wild for these! They're healthier (and I think tastier) than traditional candied nuts, replacing all that refined sugar with pure maple syrup goodness. Plus there's a wonderful hint of vanilla that just sends it over the top. And they only take about 5 minutes to make!


Though I feel I should toss in a warning here: I burned my tongue not once... not twice... but THREE times because they were so darn good and I was too impatient for them to cool 🙊 Once I managed to find some self-control, I put them in a sealed container for later (to sprinkle on an autumn salad with pears, apples, and mixed greens - yum!) They're awesome as snacks, and great for gift-giving too!

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make these! I love seeing your recreations.


Vegan, gluten-free, oil-free
Adapted from Ellie Krieger

Ingredients
2 cups nuts (I use walnut pieces)
1/3 cup pure maple syrup
1/2 tsp. pure vanilla extract
1/8 tsp. salt

Directions
Heat a small skillet over med-high for 1 minute. (I use this non-stick pan.)
Add all ingredients.
Stir frequently until syrup is caramelized, about 3-4 minutes.
Remove from heat, transfer to a plate and let cool.

Note:
The nuts will be quite sticky right after heating. Simply let them cool for 15-20 minutes then gently break them apart if they're clumped together. Store in a sealed container.

Alternative baking option (via my sweet sister-in-law)!
She used a combination of walnuts & pecans, coated them in the syrup + vanilla + salt mixture, then spread out on a sheet pan to bake at 400 degrees for about 10-15 minutes, watching closely so they didn't burn. LOVE this idea!

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14 comments:

  1. What a great way to start your December posts!

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  2. oooh this is basically the filling for baklava! mmmm making my mouth water, looks like i could get fat off of this!

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  3. These look delish! Going to have to make these for sure!

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  4. These look like the perfect pre-Christmas dinner nibble. I think I'll have to go with pecans, as walnuts just taste funny to me, but I love the simplicity!

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  5. Any idea how long these would keep if in an airtight contianer? I'm looking for snacks like this to send to ou troops overseas. Shipping time is anywhere from 7-14 days, but with the holidays here both postal services are aiming that all get there in time for Christmas. Just wondering if this is something i could send as iI think they would make an awesome gift from back home.
    Thank you!

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    1. Hi Kay! Wow, what a wonderful and thoughtful idea! These would definitely make an awesome gift. I really don't see what would go wrong with these in a week or two, BUT (and this is a big but) I'm certainly no expert in food safety so please use your own best judgement. These have never made it past a few days in our house, so unfortunately I can't weigh in from personal experience... :) So sorry I couldn't be more help, I wish I knew that answer for you! Good luck and happy holidays to you!!

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  6. I think I would be impatient for them to cool too. ;) I was also thinking that these would be a great gift! My aunt used to always make cinnamon candied nuts and give them out for Christmas and they were popular with everyone!

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    1. Oh yes - such a perfect gift idea for the holidays :) I thought about doing a cinnamon variation with these but haven't gotten around to it yet. I bet that would be fantastic as well! Wishing you a Merry Christmas Kiersten!

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  7. Mmm mmm... These are sooo cute! I used pecans and almonds, and added some unsweetened shredded coconut to the mix.... it turned out great! Thanks for a simple, easy, delicious recipe!

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    1. Hey Kris! Yay! So glad these worked out for you. I would have never thought to add shredded coconut - great addition!! :)

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  8. I just made these to put on top of mashed butternut squash. It made the meal. I'm definitely gonna make 'em again. Probably for thanksgiving dinner in a couple weeks.

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  9. These were so yummy! I coated half walnuts, half pecan halves with the mixture, then baked on a sheep pan at 400 degrees for 10-15 minutes. These are great for snacking and topping salads and sweet potatoes Kaitlin! And the boys LOVE them!

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    1. Oh you baked them!! GOOD IDEA. Trying that with my next batch! (And so fun to hear the boys enjoy them too, yay!)

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