I am crazy for these Quick Maple Candied Nuts! Quick and easy Maple Candied Pecans and Almonds are not only great to snack on, they are perfect on top of salads, oatmeals, smoothie bowls and more!
I’m going nuts for all these sweet and salty and totally addictive nuts.
6 ingredients never tasted so delicious before, my friends. Yep. Just 6 completely vegan, completely gluten free and completely dairy free ingredients is all it takes for this sweet and nutty snack. They’re so good and so easy!
Sure, candied nuts and spiced nuts have been more of a holiday-time tradition for us. But I vote that candied nuts need to be more of an all-the-time tradition and especially and spring-time tradition.
Mostly because these quick maple candied nuts are the perfect sweet snack but they are also the most versatile topping going. I add them to my yogurt, oatmeals and to my salads (YES!). But they are also so good sprinkled over freshly cut fruit like pineapple and a great addition to any smoothie bowl!
ABOUT THIS MAPLE CANDIED PECANS AND ALMONDS RECIPE
I went with pecans and almonds here because they are the 2 nuts that I always have on hand but peanuts, cashews, walnuts… you name it, that nut will taste even more fantastic with this quick maple candied glaze on top.
I like to use raw nuts here and then toast them myself on the stove top. Mostly because raw nuts are typically what I have on hand already but also because toasting your own pecans and almonds gives such an amazing and deep nutty flavour. And that super great nutty aroma that comes when you toast your own nuts. It’s almost the best part.
And the maple! 100% pure maple syrup has been my life lately. It goes on my oatmeal, on my toast, in my brownies, my veggies and even in some stew that we had for dinner the other night. And now it’s glazed on my pecans and almonds. I can’t get enough of the stuff. But just make sure it’s always the pure maple and not the corn syrup maple. Hmmm-K?
And we can’t do sweet without a little salty, right? A little sprinkle of coarse sea salt (I am loving the pink Himalayan sea salt lately!) puts these nuts over the top!
The most time-consuming thing about these pecans is the cooling time. After toasting and glazing the nuts, they have to cool completely. And just try not to eat them all before they cool. It’s a tough job but the wait will definitely be worth the wait.
And they will be gone before you know it!Print
An easy and quick maple candied pecans and almonds recipe made gluten free and vegan with toasted nuts, maple syrup, vanilla and sea salt. This is the perfect sweet snack or salad topper!
- 1 cup raw pecans
- 1/2 cup raw almonds
- 3 tablespoons pure maple syrup
- 1/4 teaspoon pure vanilla
- Pinch of sea salt (plus more for sprinkling at the end)
- Heat a medium-sized pot on stove over medium heat.
- Add the pecans and the almonds to the hot pot, stirring frequently for about 10 minutes. The nuts should become golden brown, very fragrant and should start releasing their oils. Be careful not to let the nuts burn.
- When the nuts are toasted, remove pot from heat and immediately add the maple syrup, vanilla and sea salt. As the syrup bubbles, stir to evenly coat each nut.
- Transfer the maple-coated nuts to a piece of parchment paper or a baking mat, being sure to scrape all the extra syrup out of the pan and onto the nuts. Spread the nuts into an even layer.
- Let cool completely, about 4 hours to overnight, before breaking the nut clusters apart.
- Keep in an air-tight container for up to 1 week. Serve as a sweet snack or roughly chopped over yogurt, oatmeal or fresh fruit or, my favourite, on salad!