It’s so satisfying to have a batch of homemade snacks tucked away in your pantry. These candied nuts made with our Espresso Brown Sugar are versatile and can be the crunchy component of your next salad, charcuterie board, or snack pack. These candied nuts feel special while only taking 30 minutes to make. They’re gently sweet, deeply toasty, and infused with just a hint of espresso that brings complexity without being overpowering.
This recipe is proof that even the most straightforward snacks can be elevated when you have the right ingredients on hand. The subtle coffee undertone of our Espresso Brown Sugar complements the nutty, caramel, and vanilla notes of this recipe. The glaze crisps up beautifully in the oven, giving the nuts an irresistible sheen and crunch.
Having these nuts in your kitchen means you’re always ready to add something unexpected and elegant to a meal. Scatter them on roasted vegetables or leafy greens, serve them alongside cheese and dried fruit, or keep them in a jar for those moments when you want something just a little better than ordinary.
Ingredients:
2 cups raw nuts (almonds, pecans, walnuts, or cashews)
3 tbsp Andrea’s Bakehouse Espresso Brown Sugar
1 tbsp water
1 tbsp butter
½ tsp cinnamon (optional)
½ tsp Andrea’s Bakehouse Vanilla Extract
¼ tsp salt
Instructions:
- Preheat oven to 300°F (149°C) and line a baking sheet with parchment paper.
- In a saucepan over low heat, combine espresso brown sugar, maple syrup, coconut oil, and salt until melted and smooth. Stir in vanilla.
- In a large bowl, combine oats, nuts, and coconut. Pour warm mixture over dry ingredients and stir to coat evenly.
- Spread on baking sheet and bake for 30–35 minutes, stirring once halfway through, until golden brown.
- Cool completely before adding chocolate or cacao nibs. Store in an airtight container in the pantry for up to 3 weeks.