Vegan Candied Nuts
These vegan candied nuts are made without egg whites, and lower in sugar than most candied nut recipes. A new holiday snacking favorite!
Servings 6 cups
Ingredients
- 1/3 cup aquafaba brine from a can of white beans or chickpeas
- 5-6 cups nuts can add seeds, see note
- 1/2 cup coconut or date sugar
- 1/2 - 1 tsp cinnamon adjust to taste
- 1/2 tsp vanilla bean powder
- 1/2 tsp sea salt
Instructions
- Preheat oven to 275 degrees, and line a large baking sheet with parchment paper. Using a stand mixer fitted with whisk attachment, or using an electric mixer, beat aquafaba on high speed until stiff peaks form, for about 3-4 minutes. Once you reach a consistency where the aquafaba will hold a good peak, gently fold in the nuts, sugar, cinnamon, vanilla bean powder, and salt. Transfer mixture to lined baking sheet and spread out on pan. Bake for 50 minutes, not disturbing to stir until the nut have bake about 30-35 minutes. At this time, move the nuts around on the pan, then let bake for remaining time, until the aquafaba is dried and nuts look candied. Turn off oven, and let nuts sit in oven with heat off for 10 minutes. Remove from oven, and let nuts cool on the pan (they will continue to dry out once removed from oven). Once cool, transfer to jars or an airtight container.
Video
Notes
Nuts Note: I find softer nuts work beautifully in this mix. Of course, you can use any nuts you like. My preference is a combination of pecans, cashews, and walnuts. I also like to include pumpkin seeds that have some ‘heft’, such as this brand.