I love making sweet little crunchy treats, so today’s how-to is a refresher on making candied nuts or seeds without refined sugar or butter. Here’s the recipe for the vegan pumpkin cheesecake pictured above.
Candied Nuts or Seeds
Makes one cup
1/4 C. (60 ml) maple syrup
1 t. (5 g) Earth Balance margarine or vegan margarine
1/2 t. (1 g) sea salt
1/4 t. (0.5 g) chipotle powder, optional
1 C. (115-120 g) raw nuts or seeds
Mix the first four ingredients together and bring to a boil in a saucepan for one minute. Stir in the nuts or seeds.
Pour the mixture onto a rimmed baking sheet covered with foil or parchment paper. Bake 20-30 minutes at 325F/140C/gas mark 3, stirring every 10 minutes and keeping the seeds spread apart so the syrup can thicken. These can burn easily, so pay attention.
Remove when golden brown and set the tray on a cooling rack. When they are cool, they will harden into a brittle.
Break into pieces. Store in a tightly lidded container.
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available).
Can’t find chipotle powder? I love Spicely organics: