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Healthy candied nuts with maple syrup on a white plate

Maple-Vanilla Candied Nuts

Easy candied nuts naturally sweetened with maple syrup instead of refined sugar. Delicious for snacking, salads, topping sweet potatoes, gift-giving, etc.
AuthorKaitlin - The Garden Grazer
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
CourseDessert, Snack
CuisineGluten-Free, Oil-Free, Vegan
Servings6 (1/3 cup servings)

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

*Nuts: I use raw, unsalted nuts.
Storing: Once fully cooled, store in a sealed container at room temperature. We find they keep for 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