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Candied Walnuts: Raw or Roasted

Walnuts (a quality source of omega-3 essential fatty acids) are a delicious way to add extra nutrition, flavor and crunch to any meal. Our recipe for Candied Walnuts are a tasty snack on their own and they make delicious, hearty, filling salads like our Red Leaf and Candied Walnut Salad. You can also chop them up and toss them into a cereal like our Raw Apple Quinoa Cereal for extra crunch and Omega 3’s and you can prepare them raw (dehydrator) or roasted (oven)—your call.

Makes: 1 cup  |  Preparation Time: 6-8hrs

Large glass bowl
Spoon or silicone spatula
Dehydrator or
Cookie sheet and
Unbleached parchment paper

1 cup raw walnuts
1/4 cup grade B maple syrup (organic brown rice syrup, raw yacon syrup or raw honey works, too)
Celtic or pink Himalayan sea salt to taste

Let’s Get Started:
In a medium glass bowl, mix the natural sweetener of your choice with dashes of sea salt until you find a nice balance of salty and sweet. Add your walnuts and coat thoroughly.

Dehydrating: Place your coated walnuts on the Teflex sheets on your dehydrator trays and place in the dehydrator set to a temperature of 95-100°F for 6-8 hours. After 3-4 hours you will want to flip your walnuts. The natural sweeteners will feel sticky to the touch even after 6-8 hours—this is because they are warm. Go ahead and remove them. Once they cool to room temp or are chilled in the fridge, then they will be crunchy.

Roasting: Place walnuts on a parchment-lined cookie sheet—give them space. Roast at the oven at 325°F for 10-15 minutes. Allow to cool completely so sweetener hardens.

Raw Soaked Candied Walnuts




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  1. Beth

    I made the candied walnuts, oven style, and they are de-lish. I used Maple Syrup, to deviate from the Agave, that I use so frequently, and baked them for about 1 hr
    and 20 minutes at 200. Worked like a gem!

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