These Sugar Free Candied Spiced Nuts are a crunchy, guilt-free treat that’s perfect for snacking or gifting. With a blend of warm spices and a hint of natural sweetness, they’re irresistibly flavorful and satisfying. The nuts are coated in a glossy, caramel-like glaze that crisps up beautifully in just 16 minutes of baking. You’ll love the contrast of the crunchy exterior and the tender, nutty center—it’s a texture lover’s dream.
In under 30 minutes, you can whip up a batch that’s both wholesome and indulgent. These nuts are packed with protein and free of refined sugars, making them a smart choice for any time of day. The aromatic spices—like cinnamon, nutmeg, and a touch of cayenne—create a cozy, complex flavor that’s hard to resist. Whether you’re enjoying them solo or sharing with friends, they’re sure to become a new favorite.
What You’ll Need
- 1 egg white (whisked until light and fluffy)
- 2-4 tablespoons Lakanto Maple Syrup, maple syrup, or honey (adjust to your preferred sweetness level)
- 2 cups (4oz/125g) mixed nuts or seeds (choose your favorite combination)
- 1 teaspoon cinnamon
- 2 teaspoons yellow curry powder or masala curry powder
- 1 teaspoon salt
How to Make Sugar-Free Candied Spiced Nuts
- Preheat your oven to 300°F (150°C). Line a large baking tray with parchment paper and set aside.
- In a large bowl, whisk the egg white until light and fluffy. Add the Lakanto maple syrup (or substitute) and whisk until fully combined.
- Add the cinnamon, curry powder, and salt to the egg white mixture, stirring to incorporate the spices evenly.
- Fold in the mixed nuts or seeds until they are completely coated in the spiced egg white mixture.
- Transfer the coated nuts to the prepared baking tray, spreading them out in a single layer.
- Bake for 30 to 35 minutes, or until the nuts are fully toasted and crisp. (Check for a golden color and a dry, crunchy texture.)
- Allow the nuts to cool slightly, then toss them gently to break up any clumps.
- Store in an airtight container at room temperature for up to 10 days.
Perfect Pairings: Serving Suggestions
These sugar-free candied spiced nuts are a versatile treat! Enjoy them as a healthy snack on their own, or sprinkle them over yogurt, oatmeal, or salads for a crunchy twist. They also make a delightful addition to charcuterie boards or a thoughtful homemade gift.
Storage Secrets: Keeping Them Fresh
Store your candied nuts in an airtight container at room temperature for up to 10 days. For longer storage, keep them in the fridge for up to 3 weeks or freeze them for up to 3 months. If they lose their crispness, simply reheat them in the oven at 300°F (150°C) for 5-10 minutes.
Mix It Up: Recipe Variations
Customize this recipe to suit your taste! Swap the mixed nuts for almonds, pecans, or walnuts for a different flavor profile. Experiment with spices like smoked paprika, cayenne pepper, or pumpkin pie spice. For a sweeter version, increase the Lakanto maple syrup or honey to 4 tablespoons.
Time-Saving Tips for Busy Cooks
To save time, use pre-whisked egg whites from a carton or prepare the spiced egg white mixture the night before. You can also double the batch and freeze half for later—perfect for last-minute snacks or gifts!
Sugar Free Candied Spiced Nuts
Ingredients
- 1 egg white
- 2-4 tablespoons Lakanto Maple Syrup, maple Syrup or honey depending on how sweet you like your nuts
- 2 cups mixed nuts or seeds of your choice (4ozs/125g)
- 1 teaspoon cinnamon
- 2 teaspoons yellow curry powder, or masala curry powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 300°F (150°C) then line a large baking tray with parchment paper, then set aside.
- In a large bowl, whisk the egg white until light and fluffy, then add in the Lakanto maple syrup and whisk until combined.
- Add the spices into the egg white mixture, followed by the nuts. Fold the nuts into the spiced egg white mixture until completely coated.
- Transfer the nuts to the prepared baking tray and bake for 30 to 35 minutes until fully toasted and crisp.
- Allow to cool slightly then toss to break up the nuts.
- Cover and store in an airtight container at room temperature for up to 10 days.
