Easy Stovetop Sugar Free Candied Nuts (Keto, Paleo, Vegan)

These easy stovetop sugar free candied nuts are your 5-minute holiday recipe! Loaded with cinnamon and with the best crispy, crunchy texture, these addictive keto candied nuts are completely paleo, vegan and gluten-free! 

Sugar-Free Stovetop Candied Nuts (Keto, Low Carb, Paleo)- Stovetop made candied nuts made with zero sugar or oil- Perfect for holidays, gifts and every day guilt-free snacking! {vegan, gluten free, dairy free recipe}- #nuts #sugarfree #lowcarb #ketodessert | Recipe on thebigmansworld.com

Easy Keto Candied Nuts

A reader asked me a while back my thoughts on artificial sweeteners and whether I ever consumed them.

I know some people are team splenda/Aspartame whereas others are the complete opposite- team honey, maple syrup and agave. Then there are some who are in the middle- They use the natural liquid sweeteners, white or brown sugar and on occasion, use the artificial ones. I am part of that team.

I’m not about to get into some big discussion about how splenda gives you cancer, how stevia is like nail polish or how white sugar is made by the devil. A simple google search will provide you with all those details. 

Easy healthy Stovetop Sugar Free Candied Nuts made with NO sugar and completely keto, paleo, vegan and gluten-free- The perfect Christmas gift or holiday treat- Crispy, crunchy, sweet and salty candied nuts with a hint of cinnamon!

Out of interest, I took into consideration my daily consumption-

ARTIFICIAL AND NATURAL SWEETENERS

As you can see, I use a variety of sweeteners very consistently. Whether it be in my recipes or day-to-day eats, they are present. 

I’ve always been intrigued with whether or not a ‘Natural’ sweetener like granulated stevia or an erythritol blend would work in caramelizing nuts. After my American trip and getting my fix of Nuts for Nuts, I wanted to make my own. I initially wanted to do it the way I made my spicy honey roasted peanuts but thought to try it out the way I caramelize vegetables, onions or apple- on the stove top. 

STEVIA CANDIED NUTS

After experimenting with healthy sugar free candied pecans and healthy sugar-free candied almonds, it was time to go full throttle and give ALL the nuts a try. 

You guys, these keto candied nuts are EVERYTHING, and I only say that because I couldn’t stop at one…and had to make a double batch.

They are crispy, crunchy, sweet, slightly salty and with a hint of cinnamon.

The sweetener crystallized perfectly and formed delicious clusters- something I was fearful wouldn’t happen. These take less than 10 minutes to whip up and smell incredible- you can even change up the nuts to suit your taste/needs/fancy pants. 

For those of you who enjoy giving edible gifts over the holidays, these healthy candied nuts are perfect! They last for up to 2 months in a sealed container and are also freezer friendly.

Easy healthy Stovetop Sugar Free Candied Nuts made with NO sugar and completely keto, paleo, vegan and gluten-free- The perfect Christmas gift or holiday treat- Crispy, crunchy, sweet and salty candied nuts with a hint of cinnamon!

Easy healthy Stovetop Sugar Free Candied Nuts made with NO sugar and completely keto, paleo, vegan and gluten-free- The perfect Christmas gift or holiday treat- Crispy, crunchy, sweet and salty candied nuts with a hint of cinnamon!

Easy Stovetop Sugar Free Candied Nuts (Keto, Paleo, Vegan)

Easy stovetop sugar free candied nuts made with NO sugar and perfect for holidays or snacking! Naturally paleo, vegan, keto, gluten-free and dairy-free! Low carb! 
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: American, Holidays
Keyword: candied nuts, Christmas, holidays, nuts
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 16 servings
Calories: 135kcal
Author: Arman @ thebigmansworld

Ingredients

Instructions

  • Heat a large frying pan or deep pot on medium heat. When hot, add the sweetener. sea salt, cinnamon and water and mix until fully combined. Allow to heat up, stirring occasionally.
  • When the sweetener has completely melted, add the nuts and mix until fully incorporated. Watch over the pan and continue stirring often until most of the sugar has been coated and beginning to crystallise.
  • Remove pan from the heat and allow to sit for 1-2 minutes. Using a spatula or wooden spoon, stir the nuts once more to avoid overly large clusters and set on a plate or chopping board to cool completely.

Notes

For more cluster-sized portions, allow to sit for 10 minutes.
Easy Stovetop Sugar Free Candied Nuts (Keto, Paleo, Vegan) can keep in a sealed container, for up to 2 months. They are also freezer friendly. 

Nutrition

Serving: 1serving | Calories: 135kcal | Carbohydrates: 3g | Protein: 2g | Fat: 15g | Fiber: 2g | Vitamin A: 6% | Vitamin C: 4% | Calcium: 4% | Iron: 7%

Easy healthy Stovetop Sugar Free Candied Nuts made with NO sugar and completely keto, paleo, vegan and gluten-free- The perfect Christmas gift or holiday treat- Crispy, crunchy, sweet and salty candied nuts with a hint of cinnamon!

What are your preferred sweeteners?

Do you use artificial sweeteners?

Have you ever used artificial sweeteners in baked goods/cooking? 

 

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Categories:

Clean eating diet food gluten free Healthy Keto Recipes Healthy Paleo Recipes recipe snack vegan whole30

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Comments

121 thoughts on “Easy Stovetop Sugar Free Candied Nuts (Keto, Paleo, Vegan)

  1. This is amazing, Arman! I have to try it with the sweetener that I have. It’s erythritol and a very powder. But since it’s melted first anyway I don’t think it will be a problem. I use it rarely in yogurt when I don’t have fruit with it (which is my preferred way of sweetening whenever possible). I haven’t baked with it yet though.
    I made caramelised nuts last for Christmas gifts, a sweet and a spicy version. They were a hit! I like homemade gifts, especially when they’re edible too 😉

  2. I try to avoid sweeteners as most of them irritate my tummy! Particularly sugar alcohols. 🙁

    On the other hand, normal sugar is fine for me! But I obviously try and avoid it where I can as it just makes me want more sugar. It is ridiculously addictive.

    My favourite sweetener is probably mashed banana 😉

  3. We don’t do a lot of sweets. I don’t use protein powder all that often either but if I do then I guess there might be some artificial sweetner in there. Not sure. I use honey a few times a week. I gotta say, those nuts look awesome. That means a lot coming from someone who lacks a sweet tooth 🙂

      1. Oooh yes! Make a sweet & salty mix! Do you think doing this recipe to salted nuts would work? I may try it before you get back to me.?

  4. Sometimes I forget whose blog I’m reading and take things very literally.

    Example: “For some, splenda makes them turn instantly pregnant.”

    Enter: panic.
    Then Enter “Oh yeah, Arman’s blog…bloating…got it”.

  5. I do use sweeteners in my life–both in regular stuff as well as in baking. But there are some that I really don’t care for, and that mess with my stomach. There used to be this amazing brown sugar xylitol (I think) blend that I swore by, but I can’t find it anywhere now. Usually in batch (rather than single serving) recipes, I will do my own blend of sweeteners and sugar (so that the right chemical reactions will occur). .

  6. I have a coke zero every now and then when we are out for a restaurant, but prefer to use all “real” sugar sweeteners when cooking– occasionally I’ll throw in liquid stevia into a recipe.. but not often.

  7. Caramelized nuts! Yes! This is the perfect recipe for that big bin of mixed nuts that shows up in the grocery stores here in the States during the holidays. It’s like a seriously huge box of nuts, and you just pay by the pound. Sit around the fire and crack ’em open…and then caramelize ’em up! I just used palm sugar for the first time the other day…pretty cool stuff. And now I have leftovers–to make caramelized nuts apparently! 🙂

  8. The topic of sweeteners is so controversial, you really can’t please everyone. I love how you addressed it and this line “or how white sugar is made by the devil” had me laughing out loud! Your recipe looks delicious and these really would be great holiday gift!

  9. I think it is important to try and not get hung up on things like this. At the end of the day, I think there is probably “research” saying everything is bad for you in some way.
    I try to stay away from aspartame just because it makes me so bloated.

  10. Staying away from splenda as instant pregnancy is not on my to do list for 2014. Thanks for the tip.
    In other news, I recognised your fingers on pinterest the other day. It was weird.
    Pinning and stumbling 😀

  11. These look amazing and so easy! I am not an artificial sweetener fan – i just don’t like the taste at all. I actually prefer unflavored protein powder – i mostly just use it in smoothies and i think it tastes better. I used to use xylitol is baking sometimes, but then i found out it was cat poison, which kind of creeped me out. My go-to sweeteners are honey or brown sugar. I have never actually tried coconut sugar – I need to!

  12. Liquid sweeteners like honey and maple syrup are my favorites, but coconut sugar rocks for baking. I have yet to experiment more with stevia, but I use that in my plain Greek yogurt sometimes. Never used Norbu before though!
    I dare you to swap these with the real Nuts 4 Nuts in NYC and see if people notice.

  13. So I’m pretty sure that I drank like a litre and a half of diet coke over the weekend (not even exaggerating) so I wasn’t planning on drinking any this week…but then you mentioned it and now I’m craving it again. Dammit Arman.

    I try to stick to natural sweeteners and stevia most often, but aspartame or sucralose (or sugar) sneaks it’s way in there sometimes. I’m not super worried about it though.

  14. For some reason after consuming Natvia/ Norbu I get reallllly thirsty- followed my diarrhea and bloating : (! Looks like it’s regular ol sugar for me – usually in tea or gelato. I would like to try this recipe though, probably subbing the natvia for coconut sugar. Have you used molasses, golden syrup or treacle in baking before? A must in anzac biscuits and gingerbread men in my opinion! : D

  15. I pitch my tent in the middle camp as well, although I do try to avoid artificial sweeteners for the most part. Even stevia I’m not a huge fan of. Honey and maple syrup, on the other hand? I can legit eat it by the spoonful. Even molasses, which I seem to get a huge craving for around this time of the year. Still waiting for it to hit…

  16. I’m sort of in the middle too. I like white sugar/brown sugar/honey/maple syrup for baking. I don’t bake with artificial sweeteners and I do try to limit them, but I just need to have a Coke Zero every couple of weeks. I know it won’t kill me!

  17. Woohoo! So happy to see another carmelized nut recipe with stevia. I’ve played around with it a bit myself and I’ve noticed that stevia works just fine. 🙂 If I had to pick a sweetener team, I’d be Team Honey all the way. Because not only is it one of my favorite sweeteners but it’s also what I call my boyfriend, friends, random kind stranger…etc. Being born a southern American girl makes “honey” pretty much a staple nickname to us around here.

  18. So excited to try these for the holidays – the vanilla seems like its a great touch! Will probably use coconut sugar. Thanks!

  19. Oh my goodness yes! I’m living in Thailand at the moment and don’t seem to eat a lot of nuts (besides the peanuts in my pad thai of course) but now that the holidays are showing their face I definitely want to change that!

  20. do we have norbu here? Ohh i am so looking into it! i love coconut sugar or maple syrup. So great with baking and well… this! Splenda? Well… it’s uh a tummy issue and not really fan. but to each their own

  21. I’m definitely a “real” sugar kinda gal and get mine from either straight raw sugar, or the few you mentioned above like honey or maple syrup. I have boarded the sugar alcohol train too by using xylitol a few times, and thanks to Gigi I’m dabbling with some stevia…but only dabbling because most of it still tastes like a nail polish butt hole. As for artificial sweeteners…I don’t use them, but if they happen to be in something I eat once every blue moon I don’t make it a big deal. Long story short I really like the real deal and need to watch myself because tight pants are so not my thing.

    Now that I’ve written you a novel, you must know I think your nuts look delicious.

  22. Oh yes, those nuts look good. I’ve never even considered caramelising anything without white sugar. Great idea. Maybe I should try to get such a sweetened and find out if my body can handle it.

  23. WOW! You are so clever! I really need to make this and stay away from the sugary sweets. I use xylitol for much of my baking. With a diabetic hubby and I have to watch sugar intake (mostly I watch it as it goes IN)…this sounds great! I love that you don’t even bake it. Thanks so much for sharing with us at Weekend Potluck. Score!!!

      1. Yay for xylitol!! I made these yesterday.. not using the full amount of sugar..and yes..using xylitol..and less cinnamon. Hubby loves them. They weren’t ‘sticky’ like regular sugar would be but still delish!! Cant wait to see more of your creations!! Rock on Big Man!

  24. I did a double take with the pregnant comment…lol.
    I tend to use honey and sometimes maple sugar for sweeteners, but honestly I’m a moderation gal. I really don’t love artificial stuff and sometimes it gives me a headache. This looks awesome…perfect for snacking! I do love my snacks…

  25. I am looking for a recipe for a vegan scone using spelt flour, baking soda, baking powder, almond milk, coconut oil, salt, maple syrup and lemon juice

  26. I modified this and tried it out with unrefined cane sugar, flax seeds, sesame seeds and chia seeds… I guess I was going for a thin seed brittle but I didnt get too many sheets but a lot more fine stuff too. Great for over yogurt none the less! Whatever sheets I got I packed it up with a few of the crumbs as a food gift. Totally tasty too!

  27. I’ve made these 3 times now using Truvia and they are fantastic! My kids love them also! Thank you for the recipe.

  28. Hi Arman, it damp and cold in the UK at the moment, so I’m going into the kitchen to try this recipe. I’ve been trying Stevia powder and liquid but I find it leaves a slightly bitter taste behind, Xylitol crystals are ok, but like you I prefer coconut sugar, and on occasion unrefined soft brown sugar. Thank you for the recipe. I hope you and the family have an awesome Christmas.

  29. I have read several recipes for sweetened nuts now and I am going to do this: Use your recipe except add 1/2 Tsp of Chili Powder–which will give it a nice spicy flavor, then use part Splenda Naturals and part erythritol > I will cook the liquid as you suggested, but then I plan on roasting it in the oven at 350 for about 15 minutes, turning and watching. I think the oven will make a more crunchy light nut. Will try just a very small batch this way and if the sweetness is too bitter, I’ll revert to liquified banana, which is very sweet . Stevia is bitter by itself, I use drops (scant) in tea sometimes. The secret to Stevia and erythriotol is to use way less than you would sugar. I am going to use the nuts in a blanched green been and fennel cold salad with goat cheese and lemon vinegrette,

  30. Been following your ig and checking out your site for a while, but this is the first recipe I’ve made. I used pecans and a monk fruit/erythritol blend and it came out great – sweet, crunchy, and delish.I sent them to a diabetic friend as a gift. I just made more and added crushed red pepper and cocoa to this batch. Sweet, rich, and spicy, Delicious in yogurt. Thanks for all your work developing and sharing these recipes. Love your photography too.


  31. I apologize in advance if this was asked & answered in the 119 comments above, but that’s a lot of extra reading to do tonight (this morning) when I shouldn’t even be online looking at recipes….Anyway, I know there are seemingly infinite choices of sweeteners we can use to make this, but which one did you actually use in this (as well as your healthy sugar free candied pecans and almonds) recipes? [I’m guessing monkfruit, based on your link, but is that it?]

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