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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
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Makes: 24 Servings
Calories: 83 kcal
Ingredients:
- 2 cups (200 g) pecan or walnut halves
- 1/4 cup (60 ml) light corn syrup, brown rice syrup or Lyle’s golden syrup
- 1/4 cup (36 g) sugar
- 1/8 teaspoon salt
Preparation:
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Position rack in middle of oven. Preheat oven to 325°F/165°C. Spray a rimmed baking sheet pan with nonstick spray.
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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.
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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.
Notes:
Tips
- 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.
Nutrition Facts
Candied Pecans & Walnuts
Amount Per Serving
Calories 83
Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 12mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
