Homemade Candied Spiced Nuts
It’s countdown to Christmas now and I’m super busy. If you’re like me, you’re a frugal gift giver and prefer to make your gifts rather than buy them. They’re more meaningful and special that way. Not to mention, more environmentally conscious. Hopefully, like me, you have one redeeming quality: You love food and always have it around. Let’s use our kitchens as a resource and make candied nuts, shall we? I mean, who doesn’t love the gift of food, right?
These homemade candied spiced nuts are super-duper easy because they require only 9 basic ingredients, about 15 minutes to toast, and 1 baking sheet. That’s right. No bowl required. Just throw some walnuts and pecans onto a baking sheet, season, and roast for 12–15 minutes. Boom! Now you have roasty, toasty, delectable snacks (or gifts). Easy peasy.
These candied spiced nuts are so easy they’ve become my go–to snack, salad and oatmeal topper, and (on occasion) heart–felt gift. They are: insanely crunchy, perfectly sweet, subtly spiced, surprisingly healthy (see table below for detailed nutrition information), and insanely addictive! Keep them all for yourself or double the recipe and portion out into jars wrapped with twine and a little gift tag. Aww, isn’t that cute? And festive? Yeah, it totally is. You know it.
Homemade Candied Spiced Nuts, 15 Minutes, 1 Pan
How to Make Homemade Spiced Nuts
Amazing candied spiced nuts made in one baking sheet in about 15 minutes. No bowl required, so spicy–sweet. The perfect holiday snack or homemade gift.
Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes
Servings: 8 ¼ cup servings
Freezer: 1 month
Keeps: 2–3 weeks
Ingredients
- 1 cup raw pecans
- 1 cup raw walnuts
- 1 ½ Tbsp. melted coconut oil or olive oil
- 2 Tbsp. coconut sugar (plus more for topping)
- 1 tsp ground cinnamon
- 1 healthy pinch cayenne pepper
- 1 pinch ground nutmeg
- ¼ tsp sea salt
- 2 Tbsp. maple syrup (divided)
Instructions
- Preheat oven to 350 ℉ (176 ℃).
- Add pecans and walnuts to a bare (or parchment–lined) baking sheet (or more baking sheets if increasing batch size) and top with oil, coconut sugar, cinnamon, cayenne, nutmeg, salt, and half of the maple syrup (1 Tbsp. as original recipe is written, adjust if altering batch size). Toss to coat.
- Bake for a total of 12–15 minutes, or until golden brown and fragrant, tossing and stirring once at the halfway point to ensure even cooking. Then remove from oven and immediately drizzle with remaining maple syrup (1 Tbsp. as original recipe is written, adjust if altering batch size). I also like to sprinkle on a little more salt, cinnamon, and coconut sugar to coat, but this is optional.
- Stir to combine and coat and enjoy warm or let dry and cool completely on the pan (they’ll crisp up as they dry–cool) before storing in an airtight container at room temperature up to 2–3 weeks (or in the freezer up to 1 month).
These make an excellent snack or topper for things like smoothies, salads, oats, baked oatmeal, pancakes, and roasted sweet potatoes. They also make a lovely gift. Portion into small jars, tie with ribbon or twine, and give the gift of plant-based goodness.
Notes: Recipe as originally written yields 2 cups total.
| Nutrition per Serving | Number of Servings (8) |
|---|---|
| Serving Size | ¼ cup |
| Calories | 226 |
| Carbohydrates | 9.7 g |
| Protein | 5 g |
| Fat | 20.3 g |
| Saturated Fat | 3.6 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 59 mg |
| Fiber | 2.4 g |
| Sugar | 6.6 g |
We hope you give this recipe a try. If you do, let us know by leaving a comment. We’d love to see what you come up with. Cheers!
Source:
Candied Spiced Nuts (1 Pan!)
https://minimalistbaker.com/15-minute-candied-spiced-nuts-1-pan/
Minimalist Baker