High Fructose Corn Syrup Free Coconut Date Spiced Nuts
Warm spices, toasted nuts, and a sticky-sweet coating made entirely from whole, recognizable ingredients — this snack delivers serious snacking satisfaction without a drop of corn syrup in sight. Store-bought spiced nuts are one of the sneakiest places that sweetener hides, tucked into glazes and coatings where you'd never expect it. Here, Medjool dates and a splash of pure maple syrup do all the heavy lifting, melting together with coconut oil into a smooth, caramel-like mixture that clings to every almond, cashew, pecan, and walnut. The spice blend is genuinely complex — cinnamon and cardamom bring warmth, cumin adds a savory undercurrent, and a pinch of cayenne (if you're feeling bold) gives the whole thing a slow, satisfying heat. Hemp seeds and shredded coconut round out the texture, adding a subtle nuttiness and a little extra crunch once everything comes out of the oven golden and fragrant. The hardest part is letting them cool long enough for the coating to set before you start breaking off clusters and eating them straight from the parchment. Keep a batch in an airtight container and you'll have a genuinely craveable snack ready to go all week long.
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Learn more →Ingredients
8 servings
- 1 cup raw almonds
- 1 cup raw cashews
- ½ cup raw pecans
- ½ cup raw walnuts
- ¼ cup hemp seeds
- 4 medjool dates, pitted and finely chopped
- 3 tbsp coconut oil
- 2 tbsp unsweetened shredded coconut
- 1 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
In a small saucepan over low heat, combine the coconut oil, chopped dates, and maple syrup. Cook, stirring frequently, until the dates have softened and the mixture is smooth and cohesive, about 3–4 minutes. Remove from heat.
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