Candied Spiced Nuts (1 Pan!)

Delicious! I doubled the recipe and will make again!

These turned out so beautifully!! Based on all the reviews and knowing how much my kids love to snack on nuts, I went ahead and doubled the recipe – 2 c walnuts, 1 c pecans, 1 c almonds. I only used 1 T of oil total. I decided to try date sugar, but only used half of what was called for since I’ve never used date sugar in a recipe like this before and didn’t want it to burn! Skipped the cayenne, used pumpkin pie spice instead of cinnamon and nutmeg, and kept the maple syrup the same. Mixed in a bowl first, spread on the baking sheet and stirred at halfway in the baking time, and put the nuts back in a bowl out of the oven to stir in remaining syrup and a little additional pumpkin pie spice plus a dash of sea salt. They are AMAZING!! Thank you so much for this and all your tasty vegan recipes, MB!! <3

Tasty, not too sweet not too sticky. Perfect.

Oh my, just the best! I agree with the reader who said they’re good enough before baking to eat ’em all before they go in the oven! I will double the recipe next time!

I made a double batch of this for my first go (I intend on revisiting this a lot over the next several weeks!). I used more walnuts (what I had more of) and mixed in some almonds with the pecans I had available. I omitted the coco sugar due to not having on hand, and used a little less coco oil due to a comment I had read before attempting this recipe. I ended up using the rest of my pumpkin spice (not caring to measure it) and added more ginger, salt, and a little more cayenne. I also mixed all of the spice in the liquid before slowly pouring and mixing into the nuts – thanks comments! This was a hit with EVERYONE I shared it with. One person said she was in “Nut Heaven”. :D And – although I’m sad I don’t have anymore right now, I am also kinda glad because they are addicting! hehe

As others have suggested, these nuts taste good, but could use much more flavor. If I could I’d rate 3.5 stars. I would use the recipe again as a template, but add more seasoning.

I made this recipe using macadamia nuts. It was a quick and easy recipe and came out tasty. The cayenne is very understated though, hardly discernible at all. For a spicy-sweet nut I’d use a lot more cayenne. For a sweet candied nut, just leave out the cayenne. Just a pinch doesn’t add to the recipe at all and possibly distracts from the candied nut rather than enhancing it.

This is a very healthy version of sweet spicy nuts. I like the idea of that, but for my taste, they’re a little lacking in flavor. I think I’ll try another more traditional recipe next time.

Made these nuts for son’s birthday. Very good!

It would have been perfect if I had gone with the 12 minute cook time. I set the timer for 14. Not good. Overcooked and somewhat burned. Still edible but not as it should have been. Recipe calls for raw nuts but I used ones packaged and in the grocery store. Not sure if these were raw or not. Could have contributed to my overcooking them. I like the recipe but need to figure out what time works for my oven.

Forgot to add to my long comment, when I took the nuts out for the last time and poured the 2ndT of maple syrup, I also added a sprinkle of cinnamon sugar and salt. I used all walnuts.

Made these nuts and they turned out fantastic. I cooked for 7 min. moved around around with a spatula and cooked for another 7 min. and they turned out perfect. I used the exact amount of coconut oil on the first two batches and then they seemed a little oily, so I made another 2 batches using only 1 1/4T oil, mixed all together in a freezer bag and all is well. I also added a pinch of ground cloves and a dash of nutmeg to my spice mix. As I read the comment section, I too put the nuts in a bowl, warmed the oil and maple syrup in the microwave for 15 seconds (I used a baby food jar-perfect small size). pouring oil over nuts while stirring and then mixed in spice mixture stirring until evenly coated. The easiest, yet most loved item I put on my holiday gift plates this year. Will keep a supply on hand all year long. Thank you for your great recipe and after finding recipes on line, this is my first comment. Note: Ate warm and cooled, both GREAT

Loved this recipe! So yummy!

I first made this for a potluck. I liked them so much, I made again the next day, with some changes – purely to my taste. I added 1 cup almonds, just so it would make more. I used honey instead of maple syrup (once again, a taste thing), avocado oil, raw sugar instead of coconut sugar (don’t have coconut anything in the house – another flavor I don’t care for). I measured out the nuts into a shallow bowl. Mixed up the dry spices and put them aside. I microwaved the honey and the oil together for 15 sec and then poured them over the nuts. Once on the cookie sheet, I sprinkled the sugar/spices over the top, stir a bit and then popped them in the oven for 15 minutes. Hmmmmmm

At first I made a half batch just to test it out. Some comments talked about burning and I didn’t want to burn and waste all the pecans I had. Well, I just put a sheet pan in the oven with a double batch on it. I ate almost all of the test batch while it cooled. I did bake them a few mintues less and did use a bit less oil and maple syrup (didn’t want it pooling). So good.

I’m so glad I found this recipe! This is my favorite spiced pecans recipe, and I’ve tried a several. Definitely recommend finishing with a generous sprinkle of coconut sugar, cinnamon and salt.

Mine turned black the first go around, so I had to adjust the time. Maybe my oven is weird! So watch them as they cook! Delicious, thank you!

I had some walnuts leftover after making black bean walnut tacos and needed to use the rest ASAP. Made these candied nuts and i cannot stop eating them!! Simple, yet indulgent! Gonna throw these on top of some ice cream, yum!

These are the best! I stick with pecans as I have a walnut allergy.
Love the sweet spicy bite!

I make these nuts ALL the time and use them freely – toppings for oatmeal, rice pudding, pancakes, yoghurt – you name it.

I have recently started to make a quardruple batch of the dry ingredients so I can bake up a pan in no time.

Love this recipe, thanks for your website.

You are so right, these are insanely delicious! Perfect gifts and perfect snack. Everyone asks for the recipe. I add a touch of turmeric to the other spices. I’ve been making them regularly because it’s sad not to have any now we know they exist! Easy and fun to make. I’ve got more in the oven right now.

I made this recipe for Christmas gifts for co-workers. It turned out really good!. I think I might personally like it better without the cayenne, or maybe less than I used. I didn’t measure much of it very accurately, and the cayenne pepper was just a shake out of the spice jar. When I took them out of the oven and added the rest of the maple syrup, I also covered them with dessicated coconut. (The dry, unsweetened kind, not grated coconut.) It added a little more sweetness and a festive look.

Great recipe! I mixed everything in a bowl and then baked on a parchment lined tray. Baked at 350 for 10 minutes, shaking at the halfway point. I’ve made three batches today and about to start a fourth because these are DELICIOUS!

I made this the other day have been snacking on them instead of asking my salad! Love th flavors in this.

I had a spinach salad as a late dinner, and with this recipe, I was able to get candied pecans together without much fuss. I couldn’t find the cinnamon quickly enough for my liking, so I used pie spice. I don’t have coconut sugar, so I used Zulka Morena sugar. It worked!

I’m only removing a point because they weren’t as coated as I’d like, but I also didn’t see until just now that you sometimes add more coating during the cooking. I’ll definitely make these again. Looking forward to having them tomorrow on a sweet potato.

Made these nuts to sprinkle on a warm kale salad with roasted beets and butternut, caramelized onions, feta, and dried cranberries. Served with pulled pork sliders with apple fennel slaw. The nuts were the crowning touch!

omg, these are delicious. taste like popcorn!
i didnt have any coconut sugar so missed that out

I made a few batches for gifts for Christmas and everyone raved about how great they were….. they were all eaten immediately! I’m about to make some more

My go to snack, salad and oatmeal toppings?

So, I had these beautiful raw pecans and thought I’d try candied pecans. I skipped the cayenne unfortunately because my little ones will be eating and they’re not interested in spicy lately.
I tried one before turning on the oven… and they’re just too good to bake!!! Haha. My daughter and I are munching them down. I know they get that crunchy coating when baked but honestly the gritty coconut sugar is so yum (I used about 1/3 less & didn’t do the maple because we didn’t bake it) and combined with the coconut oil made it a perfect coating. I’ll bake some eventually…. But this batch is being enjoyed raw! Thank you so much Dana for your amazing recipes and inspirations. We are HUGE fans of your blog. I make something of yours at least once a week.

I made these yesterday, AWESOME!! Due to the previous comments, I did modify the method: I added olive oil and maple syrup to the nuts in a bowl, mixed to coat, then added the dry ingredient mix in teaspoon-ish increments to the nut mixture, tossing after each addition, then spread evenly over parchment and baked 12 minutes without flipping… perfect, and they lasted less than 5 minutes after they cooled, thanks for this one!

I made this for Christmas gifts this year. I added a few extra things. So far the feedback i got has been positive.

I added these extra ingredients
• Brown sugar
• Cinnamon Sticks
• Cinnamon Sugar
• Ground cloves
• Cloves pieces
• Vanillin Sugar

This recipe is superb. I have made spiced nuts for years and this is on target as is. Great holiday gift in a pretty glass jar with a ribbon! The cayenne is the perfect after taste with the cinnamon and nutmeg.

What a fantastic recipe! We used regular granulated sugar instead of coconut sugar as our only modification, and tossed all in a bowl before scooping out onto the pan (lined with parchment paper). We did not turn half way through but did flip everything over when we took the pan out of the oven. The nuts were still sizzling and the bits of spice mixture that had fallen to the bottom now formed part of the topping. We sprinkled a little bit of salt over as the nuts cooled and this greatly enhanced the flavour. We can’t say what this recipe tastes like when stored for a few days as we gobbled everything up straight away. My husband, who is a vegan and despairs at all the holiday nut recipes that call for egg whites, is giving you 6 stars out of 5. Thank you!

Most of the coating ended up in globs on the pan, very disappointed. What would prevent this from happening next time? I followed the recipe exactly ?

Scrumptious! I ate way too many right off the pan (by too many I mean almost all of them)

I use honey instead of the maple syrup or for another switch out pomegranate molasses and then a little less sugar

I use pumpkin pie spice instead of the cinnamon & nutmeg. It’s been one of my fave recipes for the past 3 years especially this time of year! I make it for work parties, holiday parties & always make extra so we enjoy at home. I use an entire bag of Trader Joe’s fancy raw mixed nuts (1lb)

Hello!! Thank you, I’ve made these twice now and they are delicious! They are also a very filling snack!

I used up my various open bag nuts which were a little old and some newer bags and I could taste the difference. I’m only using fresh now. This recipe is sweet and crunchy and the hint of cayenne is a nice touch.

They remind me of London where roadside carts would make and sell sugared candied nuts in little bags. Not the healthiest, pure sugar, but these are a perfect sub.

So, Thank you again and these now have a permanent and happy place in my home!!

I like the flavor combination. Completely agree that adding more of the sugar/spice mix at the end enhances the final result.
Rather than drizzle the ingredients over the nuts before placing on parchment paper I instead added all to a mixing bowl to achieve an even coating and bake for 12 minutes at 350 and eliminated the mixing step half way through the baking process.

I have never commented on a recipe, but I felt compelled to share with you the INCREDIBLE results of this simple recipe ! I have made perhaps 10 batches of this already, and I eat them as snacks, or add them to salads, or to homemade dark chocolate. I personally skipped the entire sugar step, and used only the recommended amount of maple syrup, and it was a perfect amount of sweetness for me personally. Either way, I keep justifying that this is good for me, because I eat way too much of this! So good ! Thanks !

10 star recipe at my house! We were gifted a HUGE amount of pecans and once I found this recipe, I ran with it. Doubled it every time and made it THREE TIMES over the holidays: once for gifts, once for my in laws, and once for a birthday party. Huge hit every time and twice was asked for the recipe (I directed them here of course). I added cashews to the mix (on hand and I love them). Mixed in a bowl rather than the pan (just my preference) and added a little of the sugar/spice mixture after they came out and were treated with more maple syrup. LOVE this and will be making it forever! Thank you!

I tripled this batch and my nuts burned after 8 minutes. This was so disappointing because your recipes have never steered me wrong and I wasted about $50 worth of nuts. It’s sad cause I literally thought ‘oh I can’t go wrong with a MB recipe!’ Too much maple syrup or oil I imagine. They were quite soaked.

These are so delicious! I made them for my son’s teachers as gifts but I’m not sure they will get to them! I subbed in pistachios for pecans for one portion because I ran out. Still tasted amazing. I might try another batch with almonds and pretzels and mix it with other batches. This recipe is so versatile. Thank you for posting!!

I used raw hazelnuts that were strained out from a batch of homemade hazelnut liqueur. They were AMAZING in this recipe! No alcohol taste was left, and the vanilla beans that I used in the liqueur left a subtle note in the hazelnuts as well. Delicious!

I’ve made this three times now. First time as in the recipe. Second and third time substituting yacon syrup for sugar and maple. Always made with the intention of serving at the end of a dinner party, but the nuts have never made it to the table – they always get eaten before the event!

These haven’t even made it to the oven yet and I’m already in love! I could drink that spice/oil/syrup mixture. Thank you on behalf of my lucky family who will be receiving this awesome treat!

Also- love the format of your comments section and that you’re able to easily pinpoint comments from people who’ve tried the recipe- super useful!

I used chili as I didn’t have cayenne, and yacón syrup instead of maple. Very tasty, thank you.

Made these to give out for Christmas, and they got rave reviews! Thank you so much for your recipe.

These were wonderful! Simple, quick, and enjoyed by all!

Excellent!! When I mixed up the dry ingredients, I made about 50% extra and sprinkled that extra bit on the hot wet nuts when they came out of the oven and stirred to combine. Mine were still a bit moist when they cooled, so I put them in a 250 Fahrenheit oven for another 10 minutes, but watched them carefully so as not to burn them. This recipe is a keeper and I will double it next time!

Love it! One of my fav nut recipes

Yummy! I used all walnuts, but I can’t wait to try pecans, too!

Thanks Dana!

Made these as a gift Dana, they looked beautiful and tasted incredible. Than you for this recipe. It will become a Christmas favourtie (well, lets face it, an all year favourite).

Great recipe – much appreciated

I just made these using almonds instead of walnuts. They are delicious! I even doubled the recipe on my first time making it because I know your recipes are great!

Wow! First of all, it’s worth making these just for the smell it brings into your home. I mean I would consider just making this every time I want my house to smell like a home. Second of all, these were so delicious that I barely had any left by the time the pan was fully cooled. AMAZING. I almost went with regular sugar, but happened to walk by coconut sugar when I was in target grabbing pecan/walnut pieces. I’m glad I stuck to the recipe. 5 stars!

These are AMAZING. literally snackin on them out of the oven now. Toally going to put them into bags for gifts, if I don’t eat all of them first!!! Thanks Dana :)