Maple Sugar Candied Nuts

I hope that everyone had a very wonderful Thanksgiving meal. We had a lovely meal, fun times with family, and pumpkin and apple pie. I also got a very special birthday present, in the form of a new camera (everyone had gone in together to buy it for me! Isn’t that so sweet?). I have been learning the ropes with it this morning, and hopefully soon I will have some food pictures to share with you all. (I’ve been using a point and shoot camera all this time).

Meanwhile, I wanted to share a deliciously sweet maple sugar candied nut recipe that we greatly enjoyed yesterday. We used these in a salad yesterday, and they were so nice. I also, admittedly snacked on them while waiting for the rest of the meal to finish up. The maple sugar gives a depth of flavor that white sugar definitely lacks and the little bit of salt balances the sweet.

These go perfectly in a salad, because they are sweet enough to hold up against an aggressive vinaigrette. These are “special occasion” nuts because maple sugar isn’t the cheapest sugar to use.

Maple Sugar Candied Nuts

1 egg white
3/4 cup of maple sugar
1/2 teaspoon high quality sea salt
2 1/2 cups of walnuts, pecans, or nut of choice.

1-Preheat the oven to 325 degrees

2-Whisk the egg white in a medium size bowl until all of the egg white is foamy and no liquid remains. Then stir in the maple sugar and salt.

3-Add the nuts, and stir until the egg white/sugar mixture evenly coats the nuts.

4-Spread on a greased cookie sheet in an even single layer. The nuts should be separate from each other to cook properly.

5-Stick in the oven and cook until the nuts are golden brown, and the egg white/ sugar mixture has hardened slightly (it will harden more after you remove it from the oven). This will take about 10-15 minutes.

6-Remove from the pan, right away, and place on a plate to cool.

Enjoy these sweet nuts in salads or as a sweet snack.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!


  1. Stephanie @ Keeper of the Home says

    Goodness, those look good! I probably shouldn’t make them, but I’m very tempted to!

    Ok, Kimi, I need your help- little treats that don’t raise my blood sugar. Savories, if you will. Do you have anything you’re working on? Pretty please? 🙂

  2. Kimi Harris says

    Hey Stephanie,

    You aren’t the only one who needs savory snacks! I think that I have been overdoing the sugar a little too much over the holiday, so I have been having to cut back on sweets as well. 🙂

    I will let you know what I come up with. Are grains okay for you? Or is that even too sugar forming?

  3. Stephanie @ Keeper of the Home says

    Oh, I’m excited to see what you come up with! Grains are ok, if they can be easily mixed with some proteins and fats to slow them down a little. Thanks, and believe me, you’re not the only one who overdoes it during the holidays! 🙂

  4. Michele @ Frugal Granola says

    Thanks for this recipe, Kimi! I’m planning on making these as a stocking stuffer for my husband. 🙂


  5. says

    Made these the other day and they were so yummy! The whole family, including mom and dad-who came for a visit, loved these. Mom asked for the recipe for these (and for your Black Bean and Pineapple Salsa), and they are NOT Traditional Foods people! I COULD eat too many, though, so I have to be careful.

  6. Kelly says

    Should NOT have made these!! They are toooo yummy!!!! 😉 I used sucanat as I don’t have any maple sugar. Made too much sugar mix for the 2.5 cups nuts I think though- would that have to do with the sub of the sucanat?

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