Sunday, March 13, 2011

Candied Nut Crumble

I am a big fan of candied nuts. I didn't used to be. My mother would eat candied nuts and I would gag. But as I grew to be an adult, I converted to a love of candied nuts. But what to do when you can't have butter or refined sugar? Say goodbye to carnival candied nuts in those little paper cones. But tonight, while making a new batch of cookies for my son, I decided to try being creative, and VOILA! Refined sugar free candied nuts were born right there in my kitchen!

This recipe is my own. I didn't borrow it from anyone. I didn't tweak someone else's hard work. From start to finish this is mine. I think this would make an EXCELLENT topping to an apple crisp or peach cobbler to make it gluten free and A-MAY-ZA-ZING! (I would just add the crumble topping to the cobbler during the last 10-15 minutes of baking to prevent the nuts from burning).


1 1/4 Cup whole or chopped nuts of choice (I used chopped cashews and macadamia nuts for this)
1/4 Cup Coconut Oil
1 Tbsp gluten free vanilla extract
1/2 - 1 Tbsp (or to taste) ground cinnamon
3 Tbsp palm sugar

In a medium pan, melt the coconut oil over low heat until melted. Add the chopped nuts and stir constantly. Make sure all the nuts are coated with oil. You will probably have excess oil. That is okay.

Next add the vanilla, and stir, stir, stir! Make sure you get vanilla mixed in with all the nuts. (You can add more vanilla if you like).

Next add the cinnamon, by dusting it over all the nuts, giving it an even coating, then stir again making sure that the cinnamon gets mixed in well.

Add the Palm sugar in 1 Tbsp at a time, to absorb the excess oil. You can stop adding sugar once you feel that all the oil is soaked up by the dry ingredients, or add all of the remaining palm sugar. (You can add more if you need to).

Stir until the nuts are a little more brown, and then scrape all contents on to a plate to let cool. You can put them in to the fridge to cool off faster, or just leave them out until they are cool enough to eat or put in to a plastic storage bag. Store in the fridge. (Try to use it within a week).

This is great to add to granola, or trail mix or just to eat by itself. As I said already it would be excellent in cobbler recipes too. I think it is pretty rich and sweet, so I don't need many to curb my cravings for sweet and crunchy!


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