This is an easy recipe for toasted nuts with a crunchy, caramel-like “sugar” coating. This key ingredient in this recipe is unrefined, organic coconut sugar. It is healthier than refined sugar and it gives these nuts a unique caramel-like flavor.

Coconut sugar is a natural sweetener that may be more a little expensive than regular granulated sugar, but the tremendous benefits make it worth every additional penny. It is less processed than brown or white cane sugar and is a rich source of important nutrients such as potassium, magnesium, zinc, iron, and B vitamins. It’s also been known to help slow glucose absorption, offering an alternative for those dealing with diabetic concerns.

Not only are they packed with protein, these nuts are so easy and perfect for healthy holiday snacking, or a topping for salads, yogurt, and oatmeal.

Butter Rum Candied Nuts

2 cups mixed unsalted nuts, such as whole almonds, cashews, hazelnuts, pecans, etc.

Butter Rum Glaze
1 Tbsp. butter
1 tsp. vanilla
8-10 drops Butter Rum Stevia

Sugar Topping
1/2 tsp. Himalayan Pink Salt
2 Tbsp. raw or unrefined coconut sugar (coconut palm sugar)
1 tsp. pumpkin pie spice (or see variations below)

Spread the nuts on a rimmed baking sheet and toast in the oven at 325 for about 8 minutes, stirring about halfway through to make sure none of them get dark. Set aside.

While the nuts are toasting, mix up all the ingredients for the sweet spiced sugar mix in a medium bowl and set aside. Melt the butter in a medium saucepan over medium heat and add the vanilla and Butter Rum Stevia. Whisk constantly until the mixture starts to boil.

Add the nuts and stir until the glaze is stuck to the nuts then add to the sugar mixture and stir to cover all the nuts. Spread the nuts out on the baking sheet to cool. Enjoy immediately or store in an air-tight container.


What is your favorite seasoning to add?