Candied nuts have long been offered as a delicious treat, especially during the holidays. But, all the sugar isn’t good for our body and they phytic acid on the nuts makes any potential nutritional value void. You don’t have to give them up though . . . you just have to make a few substitutions.
Candied Nuts Ingredients
- 8 cups whole nuts (pecans, walnuts, almonds, etc. / any combination)
- Sea salt
- ¼ cup evaporated cane sugar
- 1 Tbsp sea salt
- 2 Tbsp coconut sugar
- 1 Tbsp water
- 2 Tbsp honey or coconut nectar
- 2 Tbsp walnut oil
Candied Nuts Directions
- Place nuts in a large bowl, fill with water, add sea salt if desired and let sit for about 12 hours.
- Preheat oven to 375 degrees. Dry and toast nuts on baking sheets until golden brown and to your desired crunchiness. Remember to mix occasionally.
- Toward the end of the toasting time, mix cane sugar with 1 Tbsp of sea salt and set aside.
- Mix water, oil, coconut sugar, and honey or coconut nectar in a large frying pan or wok over high heat. Stir constantly until boiling.
- Immediately add the hot nuts. Reduce heat and continue stirring until the glaze sticks to the nuts and the pan is dry / about 2 minutes.
- Remove pan from heat and add the sugar/salt mixture. Stir until evenly coated.
- Return nuts to baking sheets. Return to hot oven for another 1-2 minutes.
- Remove from oven and allow to cool on baking sheets.
- When completely cook, store in airtight containers or freeze.
Candied Nuts Additions: Try adding chili powder, cinnamon, nutmeg, ginger, cloves, cumin, allspice, or cayenne to the sugar/salt mixture for different, unique flavors.