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This Gingerbread Candied Nuts Recipe is so festive and delicious! With the gooey molasses and the the gingerbread spices, these nuts taste so much like your classic gingerbread. This recipe is easy to make and when you add them to a glass jar, it makes a beautiful gift during for Christmas or throughout the holiday season. With a few simple ingredients, you can make this really fun twist on your regular candied nuts that brings all the holiday vibes and they’re so good you won’t be able to keep them in your house for more than a day! I hope you enjoy this recipe as much as I do!
Besides being perfectly delicious and festive, this recipe is also completely vegan, paleo, gluten free, grain free, dairy free, soy free and refined sugar free.
Want more Healthy Dessert Recipes?
If you’re interested in more healthy dessert recipes, feel free to check out my Easy Candied Nuts Recipe (Vegan + Paleo). As well as my Healthy Chocolate Chip Pumpkin Bread (Paleo + Gluten Free), and my recipe for Paleo Orange Cranberry Cookies (Vegan + Gluten Free).
Candied Nuts Ingredients and Adaptations:
Nuts: You can use any nut you like or a mixture of multiple kinds of nuts. I used a mixture of pecans and walnuts but I think almonds and cashews would also be great options.
Maple Syrup: This is an unrefined sweetener and the maple flavor works so well with the molasses. Of course, you can substitute any sticky, liquid sweetener you prefer like honey, agave, or date syrup.
Molasses: This is the star ingredient in this recipe and it is so crucial to get that true gingerbread flavor. (I always choose unsulphured molasses when I can).
Coconut Sugar: This in another unrefined sugar that has a wonderful maple flavor. You can substitute organic brown sugar in its place or use more maple syrup.
Cinnamon: This common spice adds a sweet, earthy flavor to this recipe.
Ginger Powder: This spice is important for the classic gingerbread flavor. You can use freshly grated ginger if you prefer but I would use about half the amount as it can taste more strong than the dried version.
Nutmeg: This spice is another one commonly used in classic gingerbread and it pairs so well with the other spices in this recipe.
Sea Salt: I love to add a bit of sea salt to bring out the other flavors in this recipe. You can definitely leave it out though, if you prefer.
Ground Cloves: This spice has a strong flavor and it’s another one regularly used in gingerbread and pumpkin pie spice.
Gingerbread Candied Nuts Instructions:
- Place every ingredient in a small saucepan on low heat in order to melt sugar coating.
- Make sure to not let the sugar mixture come to a boil. Stir frequently in order to coat each nut with candy sauce.
- When sugar is completely melted, transfer nuts and sauce to a baking sheet lined with unbleached parchment paper. Use a spatula to spread into a thin layer across the baking tray.
- Place baking sheet in a preheated oven and bake for 8 minutes. Then, remove from oven and use a spatula to turn nuts and spread out into another thin layer so there isn’t any clumping. Now, return baking sheet to oven and bake for another 7-9 minutes or until the sugar coating is bubbly and fragrant.
- Transfer nuts to a clean sheet of parchment paper to keep them looking nice and allow them to cool completely before adding them to a airtight container.
Gingerbread Candied Nuts (Vegan + Refined Sugar Free)
- 2 1/2 cups nuts (I used a mixture of walnuts and pecans)
- 1/4 cup maple syrup
- 2 Tablespoons molasses
- 2 Tablespoons coconut sugar
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ginger powder
- 1/4 teaspoon nutmeg
- 1/8 teaspoon sea salt
- a pinch of ground cloves
- Place all ingredients in a small-medium saucepan on low heat. Warm all ingredients, stirring frequently, until the sugar has melted (be careful to not let the mixture boil).
- Preheat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper (I always choose unbleached parchment paper).
- When the sugar coating is completely melted and every nut is well coated, transfer to a parchment lined baking sheet. Spread all the nuts into a thin layer to avoid a lot of clumping.
- Place baking sheet in the oven for 8 minutes then use a spatula to turn nuts and spread them out into a thin layer again. Return baking sheet to the oven and bake for another 7-9 minutes or until the candy coating on the nuts is bubbly and fragrant.
- After baking, remove sheet from oven and transfer nuts to a fresh, new sheet of parchment paper so they can cool completely.
- After they have cooled completely, transfer candied nuts to an airtight container.
Interested In More Festive Dessert Recipes?
Check out my recipe for Paleo Orange Cranberry Cookies (Vegan + Gluten Free). As well as my Healthy Chocolate Chip Pumpkin Bread (Paleo + Gluten Free) and Healthy Chocolate Banana Bread (Paleo + Gluten-Free). And finally, my Healthy Date Candy Bars (Vegan + Paleo).
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This post is a recipe for Gingerbread Candied Nuts. Thank you for visiting my blog and please leave a comment if you try this recipe. I’d love to know how you like it and what you would like to see more of!