Easy & healthy vanilla candied nuts naturally sweetened with maple syrup instead of refined sugar. Simple to make and delicious for snacking, salads, topping sweet potatoes, gift-giving, etc. (Vegan, gluten-free, oil-free.)
Our family goes wild for these candied walnuts!
They are a bit healthier (and I think tastier) than traditional candied nuts because we omit the refined sugar.
Instead, it is replaced with naturally sweetened maple syrup.
Plus there is a wonderful hint of cinnamon and vanilla that sends it over the top.
Ingredients for Maple Candied Nuts
For this recipe, you will need 5 simple ingredients:
- Walnuts or pecans: Pick one or use a combination of both. Most often I use raw, unsalted walnuts because that's what I usually have on hand.
- Pure maple syrup: This is a fantastic natural sweetener!
- Vanilla extract: Use as much or as little vanilla and cinnamon as you would like.
- Ground cinnamon: I use Ceylon cinnamon.
- Salt: I use fine-grain salt for this recipe.
Tips for Success
These candied walnuts are made easy right on the stovetop. Here are a few suggestions to keep in mind:
- Pan: Use a non-stick sauté pan.
- Low heat: "Low and slow" is the key. You will get best results by using lower heat and cooking them longer.
- Stirring: Stir the mixture often to help prevent burning.
- Crystallize: If the nuts are still sticky, then keep going! They need to cook long enough until the natural sugars in the maple syrup have crystallized. (See photos below for texture reference.)
Storing
Once the nuts are fully cooled, store them in a sealed container at room temperature.
We find they keep well for about 1-2 weeks. (But they never seem to last that long!)
Serving
Use these candied nuts in a variety of ways:
- For snacking
- Sprinkled on salads (like this Berry Crunch Salad)
- Topping baked sweet potatoes
- On this Roasted Butternut Squash Soup
- For gift giving
- As a side dish or snack for holiday parties
For more inspiration, browse all vegan holiday recipes.
Maple-Vanilla Candied Nuts
Ingredients
- 2 cups walnuts* (or pecans or both)
- 1/3 cup pure maple syrup
- 1/2 tsp. pure vanilla extract (more if desired)
- 1/4 tsp. ground cinnamon (more if desired)
- 1/8 tsp. salt
Instructions
- Combine all ingredients in a medium non-stick sauté pan over medium heat.
- Stir well with a spatula to thoroughly coat and combine.
- Bring mixture to a light simmer (soft bubbles not vigorously bubbling) stirring occasionally.
- Reduce heat to medium-low (to prevent burning). The mixture will be thin/liquidy at first, and then becomes very thick/sticky after a few minutes. Continue lightly simmering until the maple syrup has crystallized, about 20 minutes total, stirring often. (If the nuts are sticky, then keep going. Low and slow is the key.)
- When nuts are crystallized (see photos for texture reference), pour the candied nuts out onto a flat surface. (I place a sheet of parchment paper on a baking sheet.) Gently spread them out with a spatula and let cool.
Notes
Nutrition Per Serving (Estimate)
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Tonia
These are AMAZING! I did walnuts and LOVE that it’s a stovetop recipe and didn’t need to turn on the oven in this heat. Mine crystallized in about 10-11 minutes so keep an eye on them! My daughter and I use them on our fresh spinach salads.
Kaitlin
Hi Tonia! So great to hear you and your daughter enjoyed these. Thanks for giving them a try and sharing your helpful feedback! Much appreciated. Wishing you both a great rest of the week!
Jana
Would love to try some almonds and cashews too.
Kaitlin McGinn
Great thinking, Jana! Would love to hear if you give it a go!
Sarah
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!
Kaitlin | The Garden Grazer
Such a great idea baking them! Trying that with my next batch - thanks for sharing. (And so fun to hear the boys enjoy them too!)
Carley Biblin
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.
Kris
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!
Kaitlin | The Garden Grazer
Hey Kris! That's so great! I would have never thought to add shredded coconut. Great addition!
Kay Smith
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!
Kaitlin | The Garden Grazer
Hi Kay! Wow, what a wonderful and thoughtful idea! These would make a beautiful gift. But as far as shipping overseas, I'm certainly no expert in food safety so please use your best judgement. These have never made it past a few days in our house, so unfortunately I can't weigh in from personal experience. Sorry I couldn't be more help. Happy holidays to you!
Anonymous
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!
Kaitlin | The Garden Grazer
Wonderful! Hope you enjoy.