Stove-top Maple Cinnamon Candied Mixed Nuts

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!

Stove-top Maple Cinnamon Candied Mixed Nuts

0 from 0 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Author: Lorie Yarro

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.

Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!