Salt and Pepper Candied Nuts
Vegan, dairy-free, refined sugar-free, low-glycemic, high protein, high fiber
There is something magical about candied nuts. Maybe it’s the memories of county fairs or amusement park visits they carry with them. That unforgettable fragrance of caramelized sugar on warm nuts… Now imagine smelling pepper, cinnamon, ginger, curry and cloves. These nuts are like your favorite spiced caramel chai -only crunchy! They make the perfect high energy treat to have as a snack in between. The nuts and seeds provide satisfying plant fats with enough protein to sustain you. Add in the low-glycemic coconut sugar, and you can fully recharge in no time.
Salt and Pepper Candied Nuts
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
1 and 1/2 cups raw almonds, unsalted
1 cup raw pistachios, unsalted
1 cup raw pumpkin seeds, unsalted
1/4 cup coconut sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/4 teaspoon ground clove
Makes 3 cups candied nuts
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Instructions
1. Preheat oven to 350ºF/180ºC. Place pistachios and almonds on a baking sheet and toast in oven for 8 minutes just until they start to brown and pop. Add pumpkin seeds and toast another 3 minutes. Do not let nuts and seeds burn!
2. Remove from oven and toss into a skillet pan over medium heat. Add in coconut sugar and all spices, including salt.
3. Reduce heat to low and let cook while stirring constantly in skillet. The coconut sugar will caramelize and coat the nuts mixture. Remove from heat and let cool completely before breaking candy into chunks. Store in a cool dry place.
Photos by Milkshake Creative
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!