Cinnamon Candied Nuts (Paleo) – these sweet, crunchy nuts are coated in coconut sugar and make the perfect snack or salad topping. Also great for gift giving!
These Paleo candied nuts are the ultimate snack! Not only are they totally addictive, but they make your house smell UH-mazing while they cook. I especially love them around the holidays, but they are a treat that can be enjoyed year round. So simple and delicious, I guarantee you will be making several batches and watching them disappear!
I used a combo of raw, unsalted cashews and pecans but this can be customized to your taste. In place of refined white/brown sugar, I used coconut sugar (here’s my favorite brand) and love the caramel-y sweet flavor it brings. Coconut sugar is unrefined and my sweetener of choice for paleo recipes. With just a bit of fine sea salt, these nuts are perfect combo of sweet, crunchy, and salty. For a little different variation, add 1-2 teaspoons of pumpkin pie spice – yummm!
I like to pack these up in small gift bags or jars to give as hostess gifts or stocking stuffers. Homemade gifts are such a great option for the holidays – heartfelt, inexpensive, and fun!
Tip: make these for your next party…your guests will love them and your house will smell awesome!
Candied Nuts (Paleo)
Candied Nuts (Paleo) - these sweet, crunchy nuts are coated in coconut sugar and make the perfect snack or salad topping. Also great for gift giving!
- 1 1/2 cups raw pecans
- 1 1/2 cups raw cashews
- 1 egg white
- 2/3 cup coconut sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon fine sea salt
Preheat oven to 300 degrees. Line a large baking sheet with parchment paper.
In a large bowl, beat egg white until frothy. Add nuts and toss to coat.
In a separate bowl, combine sugar, cinnamon, and salt.
Pour sugar over nuts and stir until nuts are completely coated.
Spread on the baking sheet and bake for 40 minutes, stirring every 15 minutes. Transfer to wax paper to cool and break apart chunks. Store in an air tight container.
Variation: For Pumpkin Pie Spiced Nuts, add 1 teaspoon of pumpkin pie spice to the sugar/cinnamon mixture.
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