Easiest Candied Nuts recipe

The Easiest Candied Nuts You Will Ever Make

I love love love candied nuts. Those stands at Christmas markets and on the street in the city – oh my God, I’ll buy it all. And can we bottle that scent as a perfume? Thanks.

You never really know what you’re getting (as far as ingredients go) when you buy from booths and food carts, so I wanted to create my own recipe that used all vegan ingredients. This is a perfect, healthier alternative to store-bought Halloween candy and is a great treat to keep on hand for the holidays. It can easily be doubled (or tripled…or quadrupled, let’s be honest) and it comes together so quickly. Keep reading for the details!

The Recipe

Preheat oven: 300 F
Cook time: 20 minutes
Total time: 25 minutes

You will need:

  • 1.5 cups nuts of your choice (I used almonds, but walnuts work well here, too.)
  • 1/4 cup lightly packed brown sugar
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 1/2 to 1 teaspoon cinnamon (adjust to your taste)

Candied Nuts 10.30.14

Step 1: Mix everything but nuts in a bowl large enough to fit all of the nuts. Stir until well combined. Have a taste and add more cinnamon if you like. Keep in mind that the cinnamon and sugar tastes will mellow a bit in the oven. I like a lot, so I added a full teaspoon.

Step 2: Add nuts and stir until well-coated.

Candied Nuts 10.30.14

Step 3: Spread in a single layer on a baking sheet lined with parchment paper. Bake for 20 minutes – or until they reach your desired level of caramelized deliciousness – flipping halfway through.

Candied Nuts 10.30.14

These are delicious right out of the oven (once they’ve cooled a bit – melted sugar is VERY hot!), but if you have any leftovers (unlikely), store them in an airtight container after they are completely cooled.

What’s your favorite healthy-ish sweet treat? xo Sara


4 thoughts on “The Easiest Candied Nuts You Will Ever Make

  1. Thanks for the recipe – I’ll definitely be trying these over the Christmas period! Food-wise it’s my favourite time of year, mainly because of all the roasted chestnuts. I usually roast some to mix with sprouts and cabbage, but most of them seem to mysteriously disappear between the baking tray and the frying pan *ahem*

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