I buy nuts in bulk so on any given day it is likely that my pantry houses pounds of cashews, pecans, almonds, hazelnuts, pistachios, walnuts and more. I typically buy them raw but sometimes will grab roasted unsalted versions. Buying them in bulk is so much more affordable and since we eat a lot of them in my house, they don't go to waste.
Earlier this week, my sweet tooth got to me a bit and I wanted something different. Typically chocolate is the easy fix but I wasn't in the mood for chocolate, shocking, I know. I looked through the pantry and saw nuts, nuts and more nuts. I think the answer was very clear. I was gonna have to make something with nuts, something sweet of course.
I had never tried my hand at candied nuts on the stove-top, but I figured it couldn't be that tough. All I would need is a skillet and something to sweeten things up and that's about it. Most recipes for candied nuts call for refined sugar and water to make a liquid in the skillet. Since maple syrup is already liquefied, I figured that was the perfect solve for that one.
I am always delighted when a recipe comes out better than anticipated on the first try. This is not the case nearly enough and trial and error happens a lot more than I like to admit. And that can get very messy, let me tell you.
I will warn you, this recipe is highly addicting. It is pretty easy to halve the recipe if you don't want that much sitting around the house. A little sweet, a touch of salty and a bit spicy makes these Stove-top Maple Candied Nuts the perfect treat for me!
Ingredients
- 4 cups raw mixed nuts I used cashews, pecans and almonds
- 1/2 c pure maple syrup
- 2 tsp vanilla extract
- 1 1/2 T cinnamon
- 1/8 tsp sea salt
Instructions
- In a skillet, heat maple syrup just above medium heat for 1-2 minutes.
- Add in vanilla and sea salt and stir.
- Add the nuts and stir constantly to coat.
- Once nuts are coated, add cinnamon and again stir to coat nuts.
- Continue to stir the nuts as the maple begins to boil until all of maple seams to have been absorbed and there is no more liquid in the skillet.
- Remove from stove and pour mixed nuts evenly over parchment paper to cool.
- Once cooled, break apart and enjoy!
- Store in an airtight container.
These sound yummy. Might have to make these for New Years!
Great idea!
would you recommend a non-stick or cast iron skillet for this? sounds delicious!
Hi Kat! I'm a bit protective of my cast iron skillet and I was worried it would be a crazy mess to clean up so I went with nonstick. I know nonstick isn't ideal, but it worked perfectly for this recipe!
thank you Lorie. I was wondering about the same thing. I look forward to making these for a Super Bowl party.
You bet! And great idea, these are perfect for the Super Bowl!