Cinnamon and vanilla are married to a fresh roasted nut with a delightful candied shell. Bliss! A five-minute prep–let your oven do the rest!
Quick and Easy Candied Nuts
Did I have you at five minutes? If you are like me, the offer of investing only five precious minutes in the kitchen is always a welcome proposition.
But that’s not the only appealing aspect of this recipe. In addition to their absolutely divine taste they are much healthier than their refined sugar counterparts.
If you saw my post for Apple Cake Muffins you know that I spent some time living in Germany. One of my many great memories are of the holiday markets. You can imagine the food booths brimming with fresh culinary specialties! Standing in the freezing cold one seeks to allay some of the winter chill with a steaming mug of mulled wine (Gluhwein).
As you feel the warmth penetrate your body from the inside out you are no longer preoccupied with how cold it is. At that moment you are overwhelmed by all of the delicious scents. One aroma rises above the rest–something delightful wafts through the air–it’s cinnamon and vanilla married to a fresh roasted nut with a delightful candied shell. Bliss!
Healthier Candied Pecans
As I warm up for the cool down of autumn, I decided that I should not go another season without having these delicious morsels at my fingertips–and neither should you!
I have created a healthier version of candied nuts without sacrificing flavor or time! This recipe infuses the nuts, already rich in healthy fats and protein, with omega 3 fatty acids. Refined sugar is replaced with the unrefined sweetness of coconut nectar and coconut palm sugar bringing all of their nutrients to the table as well.
Instead of the traditional egg-white for a binder, I used flax seed. So much goodness in so little time!
I used pecans for this iteration of the recipe, but walnuts or almonds are equally delicious.
Not just for the holidays either! These treats offer a great snack or salad topping year round.
Although I plan on enjoying this recipe as a snack year round, it is definitely going on my list of must haves for the holidays. I look forward to the scent of nuts baking as we decorate our Christmas tree. Nothing says festivities like cinnamon, vanilla and roasted nuts. Enjoy!
A five minute prep--let your oven do the rest! Cinnamon and vanilla are married to a fresh roasted nut with a delightful candied shell. Bliss!
- 1 cup raw pecans (rounded)
- 1 tablespoon golden flax seed (ground)
- 1 tablespoon coconut nectar
- 1 tablespoon vegan butter (melted)
- 1 tablespoon nut milk (I use cashew)
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons coconut palm sugar (divided)
- 1/4-1/2 teaspoon cinnamon (more or less to taste)
- 1) In a small mixing bowl combine flax seed meal, coconut nectar, melted vegan butter, nut milk and vanilla. Stir well. Let stand one minute or more.
- 2) Mix pecans into flax mixture. Stir well and let stand while preparing cinnamon sugar and baking sheet.
- 3) In a ziplock bag, spoon in cinnamon and two tablespoons coconut palm sugar. Close and shake to mix well. Place aluminum foil or parchment paper on standard baking sheet and lightly grease (I use walnut oil).
- 4) Remove nuts from bowl with slotted spoon and place in ziplock bag with cinnamon and sugar. The nuts should be generously coated with the flax mixture. Shake well to cover nuts with cinnamon and sugar.
- 5) Pour onto prepped baking pan and spread evenly in a single layer. Sprinkle nuts with remaining tablespoon of coconut palm sugar. Bake at 275 degrees Fahrenheit for approx. 30 minutes. Let cool on baking sheet then remove.
Walnuts or almonds are also delicious prepared with this recipe.
If you do not wish to use vegan butter, you may replace it with regular butter.
I am allergic to flax. What can I sub for please?
Hi Claudia, I have not tried this myself but I believe substituting chia seeds for the flax would work. Let me know how it goes! Hope this helps 🙂 Jana