These Candied Walnuts are the perfect treat for any time of the day! Walnuts are filled with nutrients such as vitamin E, folate, melatonin, omega-3 fats, and antioxidants, which make them a fabulous nut to snack on. Research even shows walnut consumption may support brain health (1)! In a double blind, placebo controlled study, walnuts were used as a dietary supplement on half of animal subjects and, after three months, those who received the walnuts showed a significant improvement in memory, learning ability, anxiety, and motor development (1). So go ahead and enjoy all of the benefits that walnuts have to offer with this tasty recipe–your brain and taste buds will thank us later.
- 1 tablespoon sorghum syrup or maple syrup
- 1 tablespoon coconut oil
- ½-1 teaspoon cinnamon
- ¼ teaspoon ground ginger (optional)
- 1 pound walnut halves (chop half and keep the rest intact)
- One medium sized mixing bowl
- Baking sheet
- Parchment paper
- Preheat oven to 350 degrees F.
- In a medium sized mixing bowl add sorghum syrup, coconut oil, cinnamon and ginger. Stir well.
- Gently add in the walnuts, and mix until they are completely coated.
- Line a baking sheet with parchment paper.
- Place the coated walnuts onto the baking sheet, and bake for 5-7 minutes until walnuts are caramelized.
- Serve warm.
For optimal freshness, place walnuts in a sealed container and refrigerate for up to 2 weeks.
If desired, add cayenne pepper, nutmeg or cardamom to enhance the natural sweetness.
Disclosure: Triad to Wellness is a consultant for the Sorghum Checkoff. We were not compensated for this post and all opinions are our own.
Serving size: 2 tablespoons Calories: 100 calories, Fat: 10 grams, Saturated fat: 1.5 grams, Carbohydrates: 3 grams, Sugar: 1 gram, Sodium: 0 milligrams, Fiber: 1 gram, Protein: 2 grams, Cholesterol: 0 milligrams
(1) Muthaiyah, B., M. M. Essa, M. Lee, V. Chauhan, K. Kaur, and A. Chauhan. 2014. “Dietary Supplementation of Walnuts Improves Memory Deficits and Learning Skills in Transgenic Mouse Model of Alzheimer’s Disease.” J. Alzheimer’s Dis. 42(4): 1397-1405.