Sweet and Spicy Maple Glazed Nuts

It’s that time of year.

Sweets and not so healthy treats are everywhere.

We love to make up a big batch of these candied nuts any time, but especially around the holidays.

Sweetened with maple syrup and coconut sugar, they are lower on the glycemic index and the sweeteners actually contains some nutritional value in the form of minerals. And the nuts have a nice hit of protein.

Having a handful of these can satisfy a sweet tooth and help you steer clear of some of the other sugar laden options.

They are great to have sitting around in decorative bowls when company comes. They are also fabulous in a winter salad (think arugula, pear and goat cheese, yum!) and they make great gifts – just package them in something festive.


1 pound unsalted nuts (I use pecans and walnuts)

3 TBSP grass-fed butter

4 TBSP pure, organic, grade B maple syrup

1 TBSP coconut sugar

1/4 tsp cayenne pepper

course sea salt

Preheat oven to 375

Melt butter in a heavy bottom pan over medium heat.

When butter is melted, add maple syrup, coconut sugar and cayenne pepper.

Bring to a gentle boil and let simmer until mixture thickens slightly (about 5 minutes) stirring constantly.

Candied Nuts

Remove from heat and let cool for 5 – 10 minutes.

Stir into the nuts and spread in a single layer on a parchment lined baking sheet.

Candied Nuts 2

Bake for 12 – 15 minutes watching carefully to make sure they don’t burn.

Remove from oven and immediately sprinkle course sea salt over the top while they are still hot.

Let cool completely, break up clumps.

Store in an airtight container for up to one week. Or give them to your neighbors, kid’s teachers, or hide them in the back of your pantry and eat them all yourself. In any case they probably won’t last that long!

Now I’d like to hear from you. What are your tried and true holiday snack staples?

2 replies

Comments are closed.