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Candied Spiced Holiday Nuts

  • Author: Katja from Savory Lotus
  • Yield: 2 cups 1x


  • 2 cups nuts of choice (almond, hazelnut, pecans, walnuts, cashews)
  • 1 and 1/2 TBS coconut oil, butter, or ghee
  • 3 TBS coconut sugar
  • 1 TBS water
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp ginger powder
  • 1/4 tsp celtic sea salt
  • OPTIONAL: a titch of cayenne for some heat


  1. Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside.
  2. Mix spices and salt in a small bowl and set aside.
  3. Melt fat of choice over medium heat. Add coconut sugar, water, and spices and stir until you have a nice, smooth glaze.
  4. Add nuts back into skillet and toss until well coated. Continue to cook for 2-3 minutes, until nuts start to brown a bit.
  5. Remove from heat and transfer to baking sheet lined with unbleached parchment paper to cool completely.
  6. Store in air tight glass container.