I seriously cannot recommend these Healthy Caramelised Nuts enough: an insanely moreish but guilt-free snack that takes less than 10 minutes to make!
These nuts are probably my absolutely favourite snack. They’re addictively salty-sweet, seriously crunchy, and coated with the most delicious not-too-sweet caramel glaze.
Whilst this recipe does contain refined sugar (I tried making them with coconut sugar and failed miserably!), the sugar : nut ratio is still relatively low.
And what’s best about these healthy caramelised nuts is that all you need to make these is a bag of nuts, a frying pan and a few basic ingredients that you’re likely to have in your store cupboard anyway.
You can use any nuts you want, such as:
- macadamia nuts
- brazil nuts
- pumpkin seeds
- sunflower seeds
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Watch the 20-second video below to see me making them:
These Healthy Caramelised Nuts: an insanely moreish but guilt-free snack that takes less than 10 minutes to make!
- 1 tablespoon water
- 1 tablespoon olive oil (or sub vegetable, rapeseed or coconut oil)
- 1 tablespoon agave syrup (or sub honey if not vegan)
- 300 g (10oz) mixed nuts
- 3 tablespoons sugar
- 1/2 teaspoon salt
- Pinch of ground black pepper, to taste
- Heat the water, oil and agave syrup in a large frying pan until it starts to bubble (should take around 30 seconds)
- Add the nuts and stir until they’re coated with the oil and syrup mixture – do this for around a minute until they’re slightly brown and crispy
- Add the sugar, salt and black pepper (mix these in a bowl first so that the flavours will be evenly spread out) and stir into the nuts
- Keep the pan on a medium heat and stir continuously for a few minutes – the nuts should become nicely caramelised quite quickly
- Remove the pan from the heat as soon as you think the caramel coating has reached the right consistency - be careful to not heat for too long as the sugar will burn very quickly
- Spread the nuts out over a plate or a sheet of baking paper, separating out any clumps, and leave them to dry out for a while – they may be quite soft at this stage, but ready to eat once they’ve cooled down
- Keeps in an airtight container for up to a week
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