Maple-Vanilla Candied Nuts
This easy candied nuts recipe is naturally sweetened with maple syrup instead of refined sugar! So simple and great for snacking, salads, topping sweet potatoes, holiday gifts, etc.
Servings: 6 (1/3 cup servings)
Ingredients
- 2 cups walnuts* (or pecans or both)
- 1/3 cup pure maple syrup
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. ground cinnamon
- 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.
- Then bring the mixture to a light simmer (soft bubbles not vigorously bubbling), stirring occasionally.
- Reduce the heat to medium-low (to prevent burning). The mixture will be thin & liquid at first, and then will become 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 the 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 to cool.
Notes
*Nuts: I use raw, unsalted nuts. Just be sure they're fresh. (Stale nuts can have a bitter taste you want to avoid with this recipe.)
Storing: Allow the nuts to fully cool, then store in an airtight container at room temperature. I find they keep for about 1-2 weeks.
Recipe adapted from Ellie Krieger.
Nutrition Per Serving (Estimate)
Calories: 305 kcal | Carbohydrates: 18 g | Protein: 6 g | Fat: 25 g | Saturated Fat: 2 g | Polyunsaturated Fat: 18 g | Monounsaturated Fat: 3 g | Potassium: 213 mg | Fiber: 3 g | Sugar: 12 g | Vitamin A: 8 IU | Vitamin C: 1 mg | Calcium: 59 mg | Iron: 1 mg
