by Kaitlin
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An easy and healthy Vanilla Candied Nuts recipe that's naturally sweetened with maple syrup instead of refined sugar. It's simple to make and delicious for snacking, salads, topping sweet potatoes, holiday gifts, etc. (Vegan, gluten-free, oil-free.)
Our family goes wild for these candied walnuts!
They are a bit healthier (and I think tastier) than traditional candied nuts because we omit the refined sugar.
Instead, it's replaced with naturally sweetened maple syrup.
Plus there's a wonderful hint of cinnamon and vanilla that sends it over the top.
Ingredients for Maple Candied Nuts
For this recipe, you will need 5 simple ingredients:
- Walnuts or pecans: Pick one or use a combination of both. Most often I use raw, unsalted walnuts because that's what I usually have on hand. (I have not tried cashews or almonds, but those might work as well.)
- Pure maple syrup: This is a fantastic natural sweetener with delicious flavor.
- Pure vanilla extract: Use as much vanilla and cinnamon to taste as you prefer.
- Ground cinnamon: I use Ceylon cinnamon. Just be sure your pantry spices are fresh (not expired) for best flavor.
- Salt: I use fine-grain salt for this recipe.
Tips for Success
These candied walnuts (or candied pecans) are made easy right on the stovetop. Here are a few suggestions to keep in mind:
- Pan: Use a non-stick sauté pan.
- Low heat: "Low and slow" is the key. You will get best results by using lower heat and cooking them longer.
- Stirring: Stir the mixture often to help prevent burning.
- Crystallize: If the nuts are still sticky, then keep going! They need to cook long enough until the natural sugars in the maple syrup have crystallized. (See photos below for texture reference.)
Storing
Once the nuts are fully cooled, store them in an airtight container at room temperature. I find they keep well for about 1-2 weeks. (But they never seem to last that long!)
Serving
Use these candied nuts in a variety of ways:
- For snacking
- Sprinkling on salads or bowls (like this Berry Crunch Salad)
- Topping baked sweet potatoes
- On this Roasted Butternut Squash Soup
- For gift giving
- On vegan ice cream or dairy-free yogurt
- As a side dish or snack for holiday parties
Looking for something savory? Try these amazing Tamari Roasted Nuts as well!
For more inspiration, also browse all vegan holiday recipes or walnut recipes.
Maple-Vanilla Candied Nuts
Easy candied nuts naturally sweetened with maple syrup instead of refined sugar. Delicious for snacking, salads, topping sweet potatoes, gift-giving, etc.
5 from 8 votes
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Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Dessert, Snack
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 6 (1/3 cup servings)
Ingredients
- 2 cups walnuts* (or pecans or both)
- 1/3 cup pure maple syrup
- 1/2 tsp. pure vanilla extract (more if desired)
- 1/4 tsp. ground cinnamon (more if desired)
- 1/8 tsp. salt
Instructions
Combine all ingredients in a medium non-stick sauté pan over medium heat.
Stir well with a spatula to thoroughly coat and combine.
Bring mixture to a light simmer (soft bubbles not vigorously bubbling) stirring occasionally.
Reduce heat to medium-low (to prevent burning). The mixture will be thin/liquidy at first, and then becomes very thick/sticky after a few minutes. Continue lightly simmering until the maple syrup has crystallized, about 20 minutes total, stirring often. (If the nuts are sticky, then keep going. Low and slow is the key.)
When nuts are crystallized (see photos for texture reference), pour the candied nuts out onto a flat surface. (I place a sheet of parchment paper on a baking sheet.) Gently spread them out with a spatula and let cool.
Notes
*Nuts: I use raw, unsalted nuts.
Storing: Once fully cooled, store in a sealed container at room temperature. We find they keep for 1-2 weeks.
Recipe adapted from Ellie Krieger.
Nutrition Per Serving (Estimate)
Nutrition Facts
Maple-Vanilla Candied Nuts
Amount per Serving
Calories
305
% Daily Value*
Fat
38
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
18
g
Monounsaturated Fat
3
g
Potassium
213
mg
6
%
Carbohydrates
18
g
6
%
Fiber
3
g
13
%
Sugar
12
g
13
%
Protein
12
%
Vitamin A
8
IU
%
Vitamin C
1
mg
1
%
Calcium
59
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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If you are enjoying this healthy maple syrup vanilla candied nuts recipe, also check out:
- Chocolate Cherry Almond Smoothie
- Avocado Chocolate Mousse
- Savory Vegan Chex Mix
- Healthy Texas Caviar (Oil Free)
Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.
More Healthy Vegan Dessert Recipes
- Chunky Monkey Protein Smoothie (Vegan!)
- Vegan Chocolate Chip Muffins (Gluten-Free!)
- Vegan Chocolate Cookies (Gluten-Free!)
- Gingerbread Granola (Vegan, Oil-Free!)
Reader Interactions
Comments
Jennifer
Since I’m a huge fan of your dinner recipes, I thought it was time to try a snack food. Made this recipe this morning. I wish I hadn’t waited so long to try these! Wow! So yummy and super satisfying knowing they were made at home with healthy ingredients! 😁 Not sure how long they’ll last as they are just so delicious!!Reply
Kaitlin
Haha, yay! So glad these worked out for you too! We especially love them for snacking and sprinkled on autumn-style salads. Your thoughtful comments are always heartwarming and bring a smile. Thanks for your kindness!
Reply
Monica
Holy moley!! These are amazing! I roasted my raw nuts before hand just for an added depth of flavor and boy oh boy was I blown away. I was skeptical of the candying process on the stovetop. So glad I stuck with it!Reply
Kaitlin
Fantastic to hear, Monica! These hold a special place in my heart and I'm glad to hear you loved them too! Such a great idea roasting your nuts. Thanks for sharing your kind feedback!
Reply
Tonia
These are AMAZING! I did walnuts and LOVE that it’s a stovetop recipe and didn’t need to turn on the oven in this heat. Mine crystallized in about 10-11 minutes so keep an eye on them! My daughter and I use them on our fresh spinach salads.Reply
Kaitlin
Hi Tonia! So great to hear you and your daughter enjoyed these. Thanks for giving them a try and sharing your helpful feedback! Much appreciated. Wishing you both a great rest of the week!
Reply
Jana
Would love to try some almonds and cashews too.
Reply
Kaitlin McGinn
Great thinking, Jana! Would love to hear if you give it a go!
Reply
Sarah
These were so yummy! I coated half walnuts, half pecan halves with the mixture, then baked on a sheep pan at 400 degrees for 10-15 minutes. These are great for snacking and topping salads and sweet potatoes Kaitlin! And the boys LOVE them!
Reply
Kaitlin | The Garden Grazer
Such a great idea baking them! Trying that with my next batch - thanks for sharing. (And so fun to hear the boys enjoy them too!)
Reply
Carley Biblin
I just made these to put on top of mashed butternut squash. It made the meal. I'm definitely gonna make 'em again. Probably for thanksgiving dinner in a couple weeks.
Reply
Kris
I used pecans and almonds, and added some unsweetened shredded coconut to the mix. It turned out great! Thanks for a simple, easy, delicious recipe!
Reply
Kaitlin | The Garden Grazer
Hey Kris! That's so great! I would have never thought to add shredded coconut. Great addition!
Reply
Kay Smith
Any idea how long these would keep if in an airtight contianer? I'm looking for snacks like this to send to ou troops overseas. Shipping time is anywhere from 7-14 days, but with the holidays here both postal services are aiming that all get there in time for Christmas. Just wondering if this is something i could send as iI think they would make an awesome gift from back home.
Thank you!Reply
Kaitlin | The Garden Grazer
Hi Kay! Wow, what a wonderful and thoughtful idea! These would make a beautiful gift. But as far as shipping overseas, I'm certainly no expert in food safety so please use your best judgement. These have never made it past a few days in our house, so unfortunately I can't weigh in from personal experience. Sorry I couldn't be more help. Happy holidays to you!
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Anonymous
These look like the perfect pre-Christmas dinner nibble. I think I'll have to go with pecans, as walnuts just taste funny to me, but I love the simplicity!
Reply
Kaitlin | The Garden Grazer
Wonderful! Hope you enjoy.
Reply
