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5 from 17 votes

How To Make Sprouted Candied Nuts and Seeds

Learn how to make candied nuts and seeds for the holidays the real food way! Sprouted for better digestion and using better sweeteners without the junk!
Prep Time5 minutes
Cook Time30 minutes
Soak12 hours
Total Time35 minutes
Course: Snack
Cuisine: American
Keyword: candied nuts, sprouted nuts
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com


  • 2 cups raw nuts and/or seeds of choice
  • 2 tsp sea salt for soaking
  • 1 egg white
  • 1/4 – 1/3 cup coconut sugar
  • 1 tsp blackstrap molasses
  • 2 tsp pumpkin pie spice See above section for different flavoring options to swap here from vanilla and cacao to cinnamon!
  • Zest of 1 orange Optional if you enjoy the citrus aroma and a hint of citrus to the nuts/seeds
  • Up to ¼ tsp cayenne pepper Optional only if you want some heat to your mixture – I’d leave this out if serving to kids – I make a separate batch with some heat just for the adults because it’s so yummy!
  • Sea salt to sprinkle over top to your preference


  • Put the raw nuts/seeds into a medium mixing bowl with 2 tsp sea salt and fill the bowl with water to cover the nuts/seeds. Stir the mixture around to dissolve the sea salt, and then cover with a towel. Let the soaking nuts/seeds sit on the counter 7-12 hours to soak. This soaking process breaks down the phytic acid in the nuts/seeds making them easier on digestion. You could also sprout your nuts/seeds if you have the time to take that process further for more nutrient availability. After 12 hours of soaking, drain the water, cover with a towel, and let the nuts/seeds sit on the counter for 24-36 hours until you see a little sprout of a tail. Rinse and drain the nuts/seeds a couple times a day during this sprouting time.
  • After soaking (or sprouting) your nuts/seeds, drain the water. Whisk the egg white, coconut sugar, and pumpkin pie spice (and cayenne if using it) in a small mixing bowl, and then put the drained nuts/seeds in. Stir the nuts/seeds with the coconut sugar mixture to coat evenly.
  • Spread your coconut sugar coated nuts/seeds over a dehydrator tray (or baking sheet if using an oven). If you are dehydrating the nuts/seeds, you can dehydrate under 150 degrees to keep the nutrients and oils stable in the nuts/seeds. This will take around 12-24 hours depending how high you set your temp – I do about 135 degrees and it takes about 12 or so hours (this is the dehydrator I use.). If you are using an oven, you can bake at 250 degrees for about 30 minutes to an hour. Stir them around once or twice while baking to make sure they dry out all the way.
  • Store your crispy candied nuts and seeds in an airtight container in the pantry.