Add a Little Sweetness and Crunch to Your Life
Every now and then we want a slightly sweet candied nut to toss into salad or yogurt, garnish a dessert or just to munch. Pecan and walnut halves can be used interchangeably in this easy recipe for Candied Pecans & Walnuts and you can feel free to indulge.
Monash allows up to 10 pecan halves (20 g) and 10 walnut halves (30 g) as Green Light servings.
So don’t go nuts and eat a cupful! This super easy oven version of candied pecans and walnuts will add crunch and sweetness to your granola, salads, yogurt and snacks and we bet you will be plenty satisfied with the recommended serving size.
Candied Pecans & Walnuts
Candying nuts with this method is very easy and they keep well, too.
Low FODMAP Serving Size Info: Makes about 2 cups (200 g); keep FODMAPs in check by only eating a few nuts at a time
Position rack in middle of oven. Preheat oven to 325°F/165°C. Spray a rimmed baking sheet pan with nonstick spray.
Fold all of the ingredients together in a bowl using a silicone spatula to make sure the nuts are well coated. Scrape out onto prepared pan and spread into an even layer with space around the nuts.
Bake for about 20 to 25 minutes, stirring once during baking to toast evenly. Nuts are done when sugar has melted and nuts are glazed and golden brown. Place pan on rack to cool completely. Store nuts in an airtight container at room temperature for up to 1 month.
- Nuts are high in fat content and can spoil easily. Buy just what you need so that you will know they are fresh. Buying in bulk is very economical, if you have that choice.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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