Keto Thanksgiving Pumpkin Spice Candied Nuts
How to Make It
Step 1
Prepare a baking tray with baking paper, then set it aside. In a small bowl, measure out the spices and add the cinnamon, ground allspice, mixed spice, ground ginger, and sea salt. If you are using a pumpkin spice premix, measure out 2 teaspoons in place of the spices listed.
Step 2
Set a large saucepan over medium heat. Add the granulated erythritol, spice mix, vanilla extract, and water. Stir to combine and bring to a gentle simmer.
Step 3
Add the almonds, pecans, and cashews to the pan. Coat all the nuts with the spiced sugar mixture. Keep stirring the mixture for 8-10 minutes until the sweetener has dissolved and caramelized and the nuts have toasted. Keep stirring until there is no more liquid in the pan, but keep an eye on it so as not to burn the caramel.
Step 4
Carefully pour the nuts onto the prepared baking tray. Use a spatula to spread the nuts flat in a single layer otherwise, the nuts will stick together. While still sticky, sprinkle with the remaining 1 teaspoon of granulated erythritol for a ‘sugared’ look. Allow to cool and harden completely (about 30-45minutes) before handling, as hot caramel is dangerous and can burn.
Step 5
Once cooled, break apart any nuts that have stuck together. transfer into an airtight jar and enjoy! 1 serving is 1 ounce/ 30g.
Ingredients
- Cinnamon, ground – 2 tsp
- Allspice, ground – 0.25 tsp
- Ground Mixed spice (Cinnamon, Coriander, Caraway, Nutmeg, Ginger, Cloves) – 0.25 tsp
- Ginger, ground – 0.25 tsp
- Himalayan Pink Sea Salt – 0.5 tsp
- Erythritol Granulated – 0.5 cup
- Vanilla extract – 1 tsp
- Tap water – 1.5 tbsp
- Almonds, raw – 0.5 cup
- Pecans, raw – 0.5 cup
- Cashews, raw – 0.5 cup
- Erythritol Granulated – 1 tsp