It’s countdown to Christmas over here and I’m freakin’ out.
If you’re like me, you’re a terrible gift planner/giver/buyer/etc., and it’s now too late to purchase anything meaningful.
But, like me, you likely have one redeeming quality: You love food and always have it around. Let’s use our kitchens as a resource and make candied nuts, shall we? Who doesn’t love the gift of food?!
These nuts are extra, extra easy because they require 9 basic ingredients, about 15 minutes to make, and 1 PAN.
That’s right. No bowl required. Just dump walnuts and pecans onto a baking sheet, season, roast for 12-15 minutes, and BAM. You have roasty, toasty, delectable gifts or snacks. Wasn’t that simple?
& Insanely delicious.
Keep them all for yourself or double the recipe and portion out into jars wrapped with twine and a little gift tag. Awe, isn’t that cute? And festive? Yeah, it totally is.
We hope you give this recipe a try. If you do, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
15-Minute Candied Spiced Nuts (1 Pan!)
- 1 cup raw pecans
- 1 cup raw walnuts
- 1 1/2 Tbsp melted coconut oil or olive oil
- 2 Tbsp coconut sugar (plus more for topping)
- 1 tsp ground cinnamon
- 1 healthy pinch cayenne pepper
- 1 pinch ground nutmeg
- 1/4 tsp sea salt
- 2 Tbsp maple syrup (divided)
- Preheat oven to 350 degrees F (176 C).
- Add pecans and walnuts to a bare (or parchment-lined) baking sheet (or more baking sheets if increasing batch size) and top with oil, coconut sugar, cinnamon, cayenne, nutmeg, salt, and half of the maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). Toss to coat.
- Bake for a total of 12-15 minutes, or until golden brown and fragrant, tossing/stirring once at the halfway point to ensure even cooking. Then remove from oven and immediately drizzle with remaining maple syrup (1 Tbsp as original recipe is written // adjust if altering batch size). I also like to sprinkle on a little more salt, cinnamon, and coconut sugar to coat, but this is optional.
- Stir to combine/coat and enjoy warm or let dry/cool completely on the pan (they’ll crisp up as they dry/cool) before storing in an airtight container at room temperature up to 2-3 weeks (or in the freezer up to 1 month).
*Recipe (as originally written) yields 2 cups total.