Crunchy Candied Nuts
These are the candied nuts that I use in my kale salad recipe. The other night I ran out of candied nuts and put roasted nuts in the kale salad we were having with dinner…my family made it very clear to me that the candied nuts are an integral part of the kale salad! So, today I needed to make some more candied nuts.
INGREDIENTS
2 cups assorted raw nuts
1/3 cup coconut sugar
1/3 cup shredded coconut
2-3 Tbs water
1 tsp cinnamon
~
First measure out the raw nuts.
Raw Nuts
In a separate bowl put the coconut sugar, shredded coconut, cinnamon, and water. Mix well.
Sweet Coating Pre-Mix
Mixed Sweet Coating
Combine the sweet coating with the raw nuts. Mix well to coat.
Sweet Coating on the Raw Nuts
Place the nuts on either a cookie sheet (I also use a silpat) or on a dehydrator tray with a ParaFlexx lining.
Place On A Baking Sheet
Or a Dehydrator Tray
If you plan on baking the nuts, put them in the oven at 200 degrees. You will need to watch the nuts carefully to make sure they do not burn. The candied nuts will be done when the coating is no longer wet. When you take them out of the oven to cool they will harden. If they are not crunchy enough for you, return them to the oven for some additional baking time.
If you will be using the dehydrator (I used my Excalibur), put the tray of nuts in the dehydrator at 115 degrees for 8-10 hours. Check the nuts after about 3-4 hours, take them off of the Paraflexx, and place them directly on the Polyscreen tray. Once you remove the nuts from the dehydrator they will crisp as they cool.
Into the Dehydrator
When the nuts have cooled, put them in a bag and store them in the freezer.
For a printable version of this recipe click here.