“Candied” Cinnamon Walnuts

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This season is known for its indulgences, but thankfully there are more and more recipes available that give a wholesome spin on our traditional holiday foods. My mom recently adapted this “candied” walnut recipe and it’s been a huge hit around our house over the past few weeks. It’s simple, nutritious and divinely delicious. Best of all, it’s free of refined sugars traditionally used to make anything “candied”. Refined sugar should be avoided as best we can, as it robs the body of much-needed vitamins and minerals that are super important for staving off sickness during the winter season. A recent study has also shown its direct link to metabolic syndrome, fatty liver and chronic disease. Maple syrup, on the other hand, contains only natural sugars and adds vitamins (thiamin, riboflavin, niacin and B6) and minerals (calcium, iron, magnesium, potassium, zinc) to the diet. BONUS: this makes a really great holiday gift or party snack and will leave your kitchen smelling delicious!

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ingredients

  • 1 organic egg white 
  • 2 teaspoons cinnamon 
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup
  • 3 cups walnuts

recipe

  • Preheat oven to 300 degrees, placing rack in the middle of the oven. Lightly coat a cookie sheet with coconut oil or cover with parchment paper.
  • Lightly beat the egg white with a whisk until it’s a bit foamy. Add cinnamon, vanilla, salt and maple syrup. Stir in the walnuts and make sure they’re coated well.
  • Remove the walnuts with a slotted spoon and spread out on the cookie sheet. Place in oven for 25 minutes.
  • Let cool for 20 minutes and store in an airtight container for up to two weeks.

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