I love adding nuts or seeds to salads to give them a crunchy texture and make them more filling. Raw nuts or seeds leave me wanting more. Often times they are dry or almost even chalky (the opposite of appetizing). So normally I go for some sort of toasted or candied nuts. Unfortunately, most store-bought candied nuts are quite high in sugar; I’ve only found one- the lightly candied pecans at Trader Joe’s- that is lower in sugar and still plenty sweet.
Well, after several weeks of not having my candied pecans, and with no Trader Joe’s run in sight, I realized I needed to have a back-up candied nut for my salads. Turns out I should have tried this years ago!! This is definitely not a back-up! Sorry Trader Joe’s, but I won’t be buying your candied pecans quite as often (and probably not buy 3 bags at a time like I used to…)
Easy Coconut Sugar Candied Walnuts
2 cups walnuts (raw)
2 tablespoons coconut sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon coconut oil, canola oil, or butter
Preheat oven to 375. Place walnuts on a baking sheet (with no oil or spray). Bake for 6-7 minutes. Check halfway through and lightly toss the walnuts.
Meanwhile, combine coconut sugar, salt, and cinnamon in a small bowl. Set aside.
Remove walnuts from the oven. Place a large skillet over medium heat. Add walnuts and pour oil over them as evenly as you can. Follow with the coconut sugar mixture. Stir for about 30 seconds to thoroughly coat walnuts. Remove from heat and let cool.