Every time I share these candied nuts with people, they always want the recipe. Well folks, here you go! This is one of the easiest sugar-free, grain-free, dairy-free snacks I make, and I just love it!
2 cups of your favorite unsalted nuts (I like pecans or almonds best)
6 tablespoons REAL maple syrup (no added sugar or high fructose corn syrup)
2 tablespoons coconut oil – melted to liquid
½ teaspoon cinnamon
½ teaspoon nutmeg
Preheat oven to 325 degrees.
Mix all ingredients together in a bowl.
Poor mixture onto a cookie sheet covered with a sheet of parchment paper. (Paper helps avoid the sticky clean up. If you don’t have parchment or wax paper, you can use a greased cookie sheet). Sprinkle a fine layer of salt across the top (optional). Bake for 30-40 minutes until the color is slightly darker than when you began. (My oven runs cold so I go the full 40 minutes.) Let cool and break apart. Store in airtight container.
1. I use a small cookie sheet (10×11”) so that the syrup mixture is contained with the nuts.
2. Spread the nuts evenly on the sheet so that each piece is sitting in or at least touching the syrup mixture.
3. If your oven is not level, turn the tray around halfway through the baking process to more evenly distribute the syrup mixture.
4. Make sure your parchment paper hangs over the cookie sheet edge. Otherwise you will still have a sticky pan to clean.