These Maple Candied Mixed Nuts are the perfect gluten-free, dairy-free, and paleo holiday treat! Ready in under 45 minutes, not only do they taste delicious but they also make excellent gifts! And bonus: your house will smell wonderful long after they’re done baking!
Ever since last Thanksgiving’s Paleo Sweet Potato Casserole with that scrumptious maple pecan topping, I’ve wanted to do some sort of candied mixed nut recipe. And since my family is just a bunch of mixed nuts anyway, from several generations combined, it seemed wholly apropos. But when this year’s Thanksgiving came and went, I thought, well, there’s always Christmas, and aren’t I so clever?
Except that EVERYONE is posting their mixed nuts recipes right now. 😂 One includes Ali Martin’s vegan Maple Candied Pecans over at Gimme Some Oven. Ya’ll, I’m dead on the floor. I love it. Because when a recipe is just that good, you gotta share it. No keeping the goodies to ourselves.
And these Maple Candied Mixed Nuts are my new favorite finger food for the holidays because they:
- Take just about 25-30 minutes to bake.
- Make the house smell WONDERFUL.
- Store easily.
- Keep people out of the kitchen while you’re prepping the meal.
- Make the perfect last-minute Christmas gift.
Seriously, I hope you have as much fun making your own Maple Candied Mixed Nuts as I did. I’m convinced the aroma is something straight out of Santa’s workshop. Like, don’t you think he and Mrs. Claus keep the Yankee candles burning all year round? Just me? Well, maybe no candles burning while they’re on their Caribbean vacation after the new year.
Regardless of the Claus’s plans, these mixed nuts are as tasty the next day as they are straight out of the oven. It just doesn’t get any better or easier than that. There is something so scrumptious about maple, allspice, and cinnamon together in one recipe. They awaken the senses, and in one simple recipe, bring out the magical flavors of the season. Is that too much hyperbole? Because, honestly, if it is, I have no regrets.
But let’s stop talking about how tantalizing this recipe is and instead make a batch ourselves. Oh, but here’s the thing. I really do highly suggest getting enough ingredients to make multiple batches. Because just one won’t be enough!
INGREDIENTS FOR MAPLE CANDIED MIXED NUTS:
- Any combination of mixed nuts. I like pecans, walnuts, cashews, almonds, and even hazelnuts.
- Maple syrup, cinnamon, allspice, and vanilla extract. These ingredients are the Fab Four in this recipe and the reason it turns out so incredible.
- One egg white. I whisk one egg white for every three cups of nuts used.
- Coconut sugar. This is entirely optional, but if you want an extra crinkle sprinkle on your batch of Maple Candied Mixed Nuts, then coconut sugar is the way to go. I discovered that trick when I made Cinnamon Swirl Muffins.
HOW TO MAKE MAPLE CANDIED MIXED NUTS:
- Set the oven to 300 degrees. Then line a baking sheet with parchment paper and set aside.
- In a small but deep bowl, whisk the egg white with the vanilla extract until a frothy consistency forms. Combine the maple syrup, cinnamon, and allspice in another small dish. Set both dishes aside.
- Pour the mixed nuts into a large mixing bowl and then pour the egg white mixture over the top and stir evenly. After that, pour the maple syrup mixture over the mixed nuts and stir until evenly combined.
- Pour the mixed nuts onto the lined parchment paper and spread it out so there is one even layer. Bake for about 25 minutes or until desired consistency is reached, anywhere from about 20-30 minutes. For super-crunchy roasted mixed nuts, bake close to 30 minutes. For softer, sweeter mixed nuts, bake closer to 20-25 minutes. Rotate the baking sheet one time during the baking process.
- Remove from the oven and let cool. Store in an airtight container for about 1-2 weeks.
BEST PRACTICES FOR MAKING MAPLE CANDIED MIXED NUTS:
- There is a method to the madness of using several dishes to prepare this otherwise simple recipe. Whisking the egg separately helps it reach that frothy consistency, while combining the maple syrup and spices in yet another dish ensures that when all is poured over the mixed nuts, the flavors and ingredients are evenly distributed.
- Rotate at least one time during the baking process to prevent the mixed nuts from burning and to ensure they are evenly baked.
- Let them cool before serving. These mixed nuts will get nice and crispy (especially if you bake them for closer to 30 minutes), but they will also be very hot straight out of the oven.
And last, but never least, dig in and share them with friends and family! Such a sweet and easy treat to enjoy during the holidays! Have a very merry, friends!
- 1 egg white
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup
- 2 teaspoons cinnamon
- ¼ teaspoon allspice
- 3 cups mixed nuts
- ½ teaspoon coconut sugar, optional
- Set oven to 300 degrees and line a baking sheet with parchment paper. Set aside.
- In a small but deep dish, whisk together egg white and vanilla extract until frothy.
- Combine the maple syrup, cinnamon, and allspice in another small dish.
- Pour the mixed nuts into a large mixing bowl and then pour the egg white mixture over the top. Stir thoroughly until the mixed nuts are evenly coated. Then stir in the maple syrup mixture, again until the mixed nuts are evenly coated. Pour the mixed nuts onto the baking sheet and spread them out so one layer is formed. If desired, sprinkle coconut sugar over the top of the mixed nuts. Then bake for about 20-30 minutes in the oven, rotating once time during baking. See notes for baking time suggestions.
- Remove from oven, let cool, and store in an airtight container for up to two weeks.