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.
Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets
Not for:
low-tyramine or migraine diets
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).
How to make candied nuts or seeds
Easy technique for making your own candied nuts or seeds, with lots of spice options.
Ingredients
- 1/4 cup maple syrup organic
- 1 tsp Earth Balance use unsalted butter for low-sodium version
- 1/2 tsp sea salt pink Himalayan salt (omit for low-sodium diet)
- 1/4 tsp chipotle powder optional
- 1 cup pumpkin seeds any raw nuts or seeds (115-120 g)
Instructions
- 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.
Notes
Per serving:
- 248 calories
- 20 g fat
- 2 g saturated fat
- 11 g monounsaturated fat
- 6 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 305 mg sodium (2 mg sodium with salt omitted and unsalted butter used)
- 153 mg potassium
- 17 g carbohydrate
- 3 g fiber
- 13 g sugars
- 2 g protein
- 7 Weight Watchers Points Plus
Mmm these look beautiful! I bet that they would taste good sprinkled on plain yogurt also. Time to get some maple syrup!!