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Summary
Make a big batch of these and you have a guilt-free pantry item ready to elevate countless salads.
The warmth and sweetness you get from candied nuts makes them a toothsome treat on their own, and the perfect companion to any salad with fruit.
We love them, but are not so keen on adding a bunch of refined sugar to our salads. That is why we developed this sugar-free recipe that uses a natural sweetener alternative that doesn’t have the same negative health and calorie concerns as sugar. When you taste them, we doubt you will notice, because they taste just as good as the real thing.
4
servings0
minutes5
minutes90
kcal10
minutes15
minutesThis sugar-free recipe that uses a natural sweetener alternative that doesn’t have the same negative health and calorie concerns as sugar. When you taste them, we doubt you will notice, because they taste just as good as the real thing.
Ingredients
52 g ½ cup raw walnuts
20 g 2 tbsp allulose or maple syrup
11 g 1 tbsp water
0.6 g ⅛ tsp kosher salt
0.8 g ¼ tsp cinnamon
1 g ¼ tsp vanilla
Directions
Before We Start
Using Maple Syrup: You can make this using maple syrup or honey instead of allulose. On step 2, just don’t combine it with water. This will give you a similar moisture content to the allulose. You also may need to cook it on low for a few minutes longer to help reduce the tackiness that typically is associated with using maple syrup or honey.
Using Sugar: You can also use sugar instead of allulose, just reduce the sugar amount to 1.5 tbsp.Toast the Walnuts
Add raw walnuts to a 10 in skillet on medium-low heat. Flip occasionally and cook for about 2 mins until warm and fragrant.
NOTE: They should not brown at this point in the process.Add Sweetness
IIn a small bowl combine the water and allulose. Then pour into the pan, stirring to coat the walnuts completely. Cook for about 2–3 mins, stirring frequently until the granules dissolve.
If using an alternative, see our “Before We Start” notes.Add Cinnamon & Salt
Reduce the heat to medium-low and add the salt and cinnamon to the pan. Stir to combine.Add Vanilla & Reduce
Add the vanilla and then cook for an extra 1–2 mins until the water has evaporated and the coating appears shiny.Transfer & Cool
Transfer to parchment paper and use a spoon to separate them while hot to prevent clumping. Leave the nuts on the parchment to cool and dry out, about 10–20 mins, preferably overnight.
Recipe Video
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Additional Details About This Recipe
How do I store candied nuts?
Let them cool overnight on parchment paper, then transfer them to an air tight container. They can keep in your pantry this way for up to a month.
What kind of salads are good with candied walnuts?
Candied walnuts are great in salads that incorporate fruit in them. Such as an apple fennel salad or salads with berries in them.
Can sugar-free candied nuts be good for you?
If using Allulose, then yes. Unlike artificial sweeteners or refined sugar that are not healthy. Allulose is a natural sweetener that doesn’t spike your blood sugar and is essentially calorie free. It also behaves and tastes extremely similar to the sugar most people are accustomed to using, making it a health conscious option that doesn’t degrade the flavor of the nuts. We absoluelty love it.
Where to buy allulose?
Most grocery stores now sell allulose where other sugar alternatives are located. You can also purchase it on Amazon.
Nutritional Facts
(per serving, ~2 tbsp)
- Calories: 90
- Protein: 2 g
- Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Sugars: 0 g (using allulose)
- Sodium: 60 mg