I seriously cannot recommend these Healthy Caramelised Nuts enough! An insanely moreish but guilt-free snack that takes less than 10 minutes to make! They’re so much healthier than shop-bought flavoured nuts, but still full of flavour.
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 much, much less than anything you’d buy!
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: almonds, peanuts, hazelnuts, macadamia nuts, pecans, walnuts, brazil nuts, pistachios…pumpkin or sunflower seeds also make great additions!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 1 tablespoon water
- 1 tablespoon olive oil (or sub vegetable, rapeseed or coconut oil)
- 1 tablespoon agave syrup (or sub honey if not vegan)
- 300g (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