Ben McLauchlin of Swerve Sweetener recently joined me for a FUELED Wellness + Nutrition podcast, Giving the Gift of Wellness. He’s incredibly talented at creating gorgeous – and delicious – DIY gifts and he reminded me about Swerve’s recipe for Candied Pecans. It’s one of my all-time favorites, and it’s right at my comfort level in the kitchen: no elaborate decorating or technical baking skills needed.
I adapted the recipe to use cashews in place of pecans, and edited a few of the steps, including toasting the cashews a bit. These Eat Fit Candied Cashews have been a crowd pleaser for sure this holiday season; they’re also an incredible way to introduce friends and family to better-for-you alternatives to traditional favorites.
Eat Fit Candied Cashews | Gluten-Free, Low Carb
Makes 12 servings
2 tablespoons butter
2 tablespoons coconut oil
1 cup Swerve Granular
2 teaspoons cinnamon
1 teaspoon salt
3 cups cashews (either raw or lightly toasted and salted are fine)
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper. In a large saucepan over medium heat, melt butter and coconut oil. Add Swerve, cinnamon and salt and stir continuously until well combined and the Swerve is completely dissolved. Take care not to overcook, as mixture may burn.
Add cashews and continue to stir over medium heat until well coated. The sauce will initially crystalize a bit when cashews are added, but give it time – the sauce will become creamy and cover the cashews well. Spread cashews onto prepared pan, spreading pecans to reduce clumping.
Bake for 10 to 15 minutes or until lightly browned. Allow to cool completely. Fridge or freeze any leftovers after 5 days.
Molly Kimball, RD, CSSD is a registered dietitian + nutrition journalist in New Orleans, and founder of Ochsner Eat Fit nonprofit restaurant initiative. Tune in to her podcast, FUELED | Wellness + Nutrition and follow her on Facebook, Instagram and Twitter at @MollyKimballRD. See more of Molly’s articles + TV segments at www.mollykimball.com.