Maple Candied Nuts – Homemade Gift
I love maple candied nuts. They are a paleo friendly, gluten free and vegan. Three ingredients are transformed into a salty and sweet snack that is totally addictive. You can serve them my favorite way which is on a salad. The crunchy, salty and sweet nuts take a simple salad to a whole new level.
It is important to get your parchment paper or silicone mat ready before you start. These nuts cook super quickly. I have made it with walnuts, pecans and almonds. If you use pecans, watch them extra carefully as they tend to burn faster than almonds or walnuts.
- 2 Cups raw nuts (I like almonds, pecans, walnuts and cashews, but you can use pumpkin or sunflower seeds if you have nut allergies in your home.)
- 2 Tablespoons pure maple syrup
- 1/4 teaspoon fine sea salt or flaky salt.
Prepare a place to cool the nuts by placing a silicone baking mat on the counter near the stove. If you do not have a silicone mat, line a cookie sheet with parchment or wax paper.
Place nuts in a nonstick skillet over medium-high heat. Gently warm the nuts until slightly fragrant, but not fully toasted. This takes about three minutes. Add the maple syrup and stir quickly with a spatula for 30 seconds. When all the nuts are coated and the maple syrup is starting to dry up in the pan, pour the nut mixture onto the prepared mat or cookie sheet. Immediately spread out the nuts into a single layer with your spatula and sprinkle with salt.
Let the nuts cool and then package in cellophane bags or and air-tight container. The nuts will last 3-4 weeks at room temperature or two months in the freezer. Enjoy!
I have made this with pecans, walnuts, and almonds. The pecans toast a little faster than almonds or walnuts. Watch them as they burn quickly.
If you have a nut-free home, you can do this with pumpkin seeds or sunflower seeds.
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