Click on the image to download a copy of this recipe to your computer

Click on the image to download a copy of this recipe to your computer

Try These Truly Sweet Holiday Treats

This is a super sweet melt-in-your-mouth maple candy. With the creamy nut or seed butter adding some good fat and protein, it is a healthier version of any caramel or butterscotch than you are likely to come across. Prettily wrapped and twisted in recycled brown parchment paper, this chewy candy is great for stocking stuffers.


  • 1 cup maple syrup
  • 1 cup almond butter (or cashew or
  • sunflower butter)
  • 2 Tbsp coconut oil
  • 1/8 tsp sea salt
[pullquote align=”right”]TIP: Candy making is tricky; temperature and timing are key, but every kitchen is different! With this toffee, once set the texture should be chewy, like a firm caramel or tootsie roll. If your mix gets too hard, you may have cooked it too long, or it got to a high temperature too slowly. That’s ok, this recipe works that way too – it will be more like the “maple candy” that they sell at the farmer’s market or in gift stores![/pullquote]


  • Place maple syrup, nut butter, oil and salt in a small saucepan and cook over low/medium heat
  • Stir constantly with a whisk so that the ingredients thoroughly melt and combine into each other, until the mix reaches a simmer
  • Turn to higher heat and bring to a boil
  • Then, turn it back down to medium heat while continuing to stir, maintaining a consistent low boil for another 6-8 minutes while it begins to thicken
  • You know it is ready when the consistency changes and it starts to stick to the bottom of the pan and hold together when you pull it away
  • Remove from heat and let cool about 5 minutes
  • Next, line up 4 x 20 cm pieces of wax or parchment paper, shiny side up
  • Pour the warm candy into strips almost the length of the paper, and, using the paper, roll it into logs between your palms and the counter top
  • Place in the fridge to firm up
  • Once set, cut them into 1-inch pieces

You can wrap these individually into tootsie-type rolls.
Makes about 40 pieces of candy.

Optional: For an awesome crunch factor, try these rolled in toasted pecans or even ground pistachios for a naturally vibrant coloured coating. Pour a line of ground nuts along the length of a warm log and roll it into the nuts uniformly before wrapping entirely in parchment and chilling.

From the Winter issue of Ecoparent Magazine ( available in hard copy at Chapters/Indigo, Nature’s Fare Markets, Whole Foods, and other independent newsstands and baby stores. Dr. Heidi is a regular food and health contributor to Ecoparent.