Is there anyone who doesn’t love candied nuts? My favorite candied nut has always been honey roasted peanuts, but these coconut sugar coated walnuts might just be my new favorite!
Have you ever looked at the ingredient list for candied nuts in stores? They are chock-full of ingredients that you would never think would be used in candied nuts. I was recently at a farmer’s market in Byron Bay, Australia that was like the mecca of healthy and nutritious eating and I came across a macadamia nut farm booth that sold honey roasted macadamia nuts. I thought that surely this place would have candied nuts that I could enjoy on my healing diet. Nope, nope. nope. I was wrong. Amongst a long list of non-GAPS-legal ingredients, I was most shocked to find that wheat flour and maize were listed in the ingredients :(.
The good news here is that you can make healthy candied nuts at home. That sweet crunch is now available to anyone that follows a refined-sugar free diet! With 3 ingredients, 1 pan, and 10 minutes of your time you have some candied nuts to top off your salads or, like me, pop in your mouth on their own.
Feel free to use any nuts here! I highly recommend soaking and dehydrating your nuts to increase their nutritional value and decrease their anti-nutrient properties, but it is not necessary for this recipe. I do highly suggest, though, that you use raw nuts or dry-roasted nuts for this. Most pre-roasted nuts that you purchase from stores have been roasted in some sort of vegetable oil and we will already be using coconut oil in this recipe.
- 1 cup walnuts
- 1 1/2 tablespoons coconut oil (butter or ghee also work well here)
- 1/4 cup coconut sugar
- Line a baking sheet with parchment paper and set aside.
- Melt coconut oil in a pan over medium heat.
- Add in the walnuts and coconut sugar and stir constantly for 5 minutes. Don't be overly concerned if all of the coconut sugar doesn't stick to the nuts. You will be left with 1 or 2 delicious clumps of coconut sugar, nothing to complain about!
- Transfer the nuts to the parchment-lined baking sheet and work quickly to separate all of the nuts. Allow to cool for about 5 minutes and enjoy!*
* You can store these at room temperature, but they are also really nice straight from the fridge.