Candied Nuts (Low-Glycemic)
Finally a candied nuts recipe that is also low glycemic!
I believe you can always “upgrade” any dish, treat or dessert and use “better-for-you” ingredients.
The yacon syrup is a great pre-biotic as well as a healthy sweetener.
I’ve given these candied nuts as hostess gifts, sold them at our children’s school fair & taken them to dinner parties for a special addition to any charcuterie cheese board or even a store-bought salad.
Remember to pay attention to good ingredients and make small things matter.
- 3 cups walnuts
- 1 cup yacon syrup
- 1 cup coconut palm sugar
- 1 cup purified water
- 1 Tablespoon Ancestral Taro Powder
Toast the walnuts in a large skillet on medium heat. Be careful to not burn the nuts.
Set the toasted nuts aside in a bowl.
Add the purified water and palm sugar in the skillet and stir until incorporated.
Add the yacon syrup and stir the slightly boiling liquid ingredients in the skillet.
Continue stirring the ingredients until thickened about 5-10 minutes.
Add the toasted nuts and stir to incorporate the thickened mixture with the nuts.
Let the candied nuts cool on a parchment lined cookie sheet in the refrigerator for 4-6 hours or overnight.
*a special thank you to my son, Beckley for helping me in the kitchen & take pictures! Include your kids in the kitchen & they will be more interested in trying new foods & feeling comfortable around the process of cooking.