Maple Glazed Nuts

Today I have a delicious treat for you that takes only five minutes to prepare…

Maple Glazed Nuts

Mapled Glazed Almonds, Pecans & Walnuts

These taste SO good! And they’re packed with lots of nutty goodness 🙂

I’ve just made a fresh batch as a treat for Lil’ L and his friend when they get home from school.  I’m also going to bag some up for M to take out on his mountain bike rides this weekend.

As well as making a great post-school and exercise snack, they’re also the perfect snack to munch on at work to keep your energy levels up.

Be warned though, they are addictive and they will test your will power!  If (like me) you’re tempted to devour the whole lot in one go, I suggest bagging it up into individual size portions and hiding them 😉

Here’s how I make them…


Hands-on time: 5 minutes    Cooking time: 5 minutes
Ready in: 8 minutes

2 cups of nuts (I use a mix of raw walnut halves, pecans and whole almonds*)
4 tbsp maple syrup (I use Clark’s Original Maple Syrup, which is a mix of maple and carob syrup. It tastes great but is much cheaper than pure maple syrup)
sea salt, optional

* You will often find that nuts such as almonds, cashews and peanuts are cheaper in Asian grocery stores or in the World aisles of large supermarkets.  Currently, a 750g bag of Aasani Raw Almonds costs £5 in Tesco.


  1. Preheat a dry frying pan (skillet) on a medium-high heat.
  2. Add the nuts and dry fry for 2 minutes, stirring continuously.  Add the maple syrup and continue stirring for about 3 minutes, until the nuts are fully coated and the syrup has caramelised and become very sticky.
  3. Space out the nuts on a piece of non stick baking paper.  If you like the sweet and salty combo, lightly sprinkle the nuts with salt as soon as they have left the pan.  As they cool, the nuts will firm up, become shiny, and not sticky at all.  Store in an airtight container in a cool, dry place.


[This recipe has been submitted to Ricki Heller #Wellness Weekend]

Mapled Glazed Nuts

Have a wonderful weekend everyone 🙂  xx

13 thoughts on “Maple Glazed Nuts

  1. Bah, I was going to make these this weekend (MrP is always wanting munchie things), then discovered I’m too low on maple syrup! Have added to my shopping list.

    I’ll have to find out where my nearest Asian grocers is, while our local Tesco does have some world aisle items, it can be a bit minimal – even the chapatti flour which showed up in the list while I was filling my online basket, mysteriously disappeared (“this item is no longer available”) just before I finalised the order!

  2. These look lovely – I have only recently got into doing more with nuts than just eating them plain, and think I’d love this preparation method. I will have to look out for maple syrup with carob syrup too, I’ve never seen that mix (but like the sound of the cheaper price and I like carob to boot!).

  3. I’m a sucker for glazed nuts, love them on a salad or casserole and yes, when I make extra for later I end up eating the whole jar. Hiding individual portions sounds good! I haven’t seen carob syrup or carob/maple syrup, I wonder whether it’s available in the US?

    1. Hi Bessie! Thank you so much for your feedback. I’m really happy to hear that you enjoyed them 😀 I’m now thinking of other ingredients that we could maple glaze… maybe sesame and sunflower seed clusters? I’ll have to give it a try this weekend and see if it works out!

    1. In an airtight container, they will keep for a week at room temperature. If you wish to keep them for longer, I would recommend storing them in the freezer. They will last for weeks in there.

  4. Great idea, to use the sea salt… thank you!! I didn’t think of that the other day with something similar, which turned out fabulous if I do say so myself, but I will try it your way right now. Sounds divine. 🙂

    I didn’t really measure, just poured maple syrup in the bottom of a pan and added a good pinch (1/4 – 1/2 tsp.) of cinnamon before dumping in the almonds and coating them with the mixture . Then I just boiled it all down until it was a gooey, sticky mess in the bottom and took the pan off the heat. I didn’t turn them out right away, just long enough to do a few dishes, then when I got back to them they had already cooled and stuck around the bottom of the pan, so dug them loose with a fork – they were so good I scrapped my plans to share and hoarded them away for myself (exercising Mom’s prerogative, I can and do say “no” to sharing, lol)! So yummy!

    I may go to savory next time and try a pepper like cayenne in the syrup for some spicy flavor to compliment the sweet…or maybe go another direction with garlic olive oil and parmesan in the oven about 15 to 20 minutes at 350°(perhaps check after 10 minutes – I haven’t tried it yet but we love garlic and shall find out!). Just gives me more ideas for the perfect snack to hide, – er, I mean to share – next time! 😉

    1. Hey Kelly! Great to hear from you! Your maple cinnamon nuts sound absolutely delicious. I adore cinnamon but had never thought of adding it to nuts. Definitely going to try this! 😀

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