These sweet and salty Candied Pecans are a delicious, quick snack. They’re vegan, gluten-free, and free from refined sugar. These glazed pecans make a wonderful seasonal treat and are sure to become a family favourite.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Candied Pecans
- Substitutions
- Variations
- How to make Candied Pecans
- Leftovers
- Recipe FAQs
- Candied Pecans Recipe
Why this recipe works
These candied pecans are ready in minutes and deliver a perfect balance of sweet maple and a hint of spice. Making them at home is far more economical than buying pre-made candied nuts and allows you to control the ingredients, so they can be healthier and tailored to taste.
They’re particularly good for holiday entertaining, gifts in jars, or as a crunchy topping for salads, yogurt or ice cream.
Ingredients to make Candied Pecans
- Pecans – the base of the recipe; use fresh, whole pecans for best texture.
- Maple syrup – provides the sweet, caramel-like coating.
- Coconut oil – melted, it helps the syrup coat the nuts and crisps them slightly.
- Cinnamon – adds warm spice that complements the maple.
- Sea salt – balances the sweetness with a light finish.
See the recipe card below for exact quantities and nutrition information.
Substitutions
- Nuts: Swap pecans for walnuts, almonds or cashews if preferred.
- Sweetener: Maple syrup can be replaced with honey or agave. To mimic maple with pantry staples, use a brown sugar dissolved in a little water (about 3:1 sugar to water).
Variations
- Spicy: Add a pinch of cayenne for heat.
- Deluxe: Finish with an extra sprinkle of flaky sea salt just before serving.
- Kid-friendly: Reduce or omit cinnamon and increase maple syrup for a sweeter, milder flavour. They’re great served over ice cream.
How to make Candied Pecans
Step 1: In a large bowl combine the pecans, maple syrup, melted coconut oil and cinnamon. Toss until each pecan is evenly coated.
Step 2: Heat a non-stick frying pan over medium heat. Add the coated pecans and cook for about five minutes, stirring frequently so they don’t burn. The syrup will bubble and coat the nuts.
Step 3: Transfer the hot pecans to a lined baking tray, sprinkle with sea salt, and let them cool completely. The coating will crisp as they cool.
Hint: Stir frequently during cooking to prevent burning and ensure even caramelization.
Leftovers
Store cooled candied pecans in an airtight container at room temperature or in the fridge for a few weeks. They also freeze well for a few months—thaw at room temperature before serving.
Recipe FAQs
Mix pecans with maple syrup, melted coconut oil and cinnamon, then cook in a non-stick pan for about five minutes, stirring constantly. Transfer to a tray, sprinkle with salt and cool.
No. While you can roast nuts in the oven, this recipe is designed for the stovetop for speed and convenience.
They’re great on their own or as toppings for salads, pancakes, yogurt, ice cream, and even pies.
Stored in an airtight container, they last a few weeks at room temperature or in the fridge, and a few months in the freezer.
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Candied Pecans
Ingredients
- 200 g pecans
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp cinnamon
- 2-3 pinches sea salt
Instructions
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In a large mixing bowl add the pecans, maple syrup, melted coconut oil and cinnamon. Mix until all the pecans are evenly coated.
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Place in a non-stick frying pan over medium heat for about 5 minutes, stirring frequently to prevent burning.
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Transfer to a lined baking tray, sprinkle with sea salt, and allow to cool completely so the coating crisps up.
Notes
Step-by-Step Photos: The post includes photos to guide you through each stage.
Substitutions & Variations: See the sections above for alternatives.
Storage: Store in an airtight container at room temperature or in the fridge for a few weeks.
Freezing: Freeze in an airtight container for a few months.
Tips: These are versatile—use as a snack, salad topper, or gift in jars.
Nutrition
|
Carbohydrates: 11g
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Protein: 3g
|
Fat: 31g
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Saturated Fat: 8g
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Fiber: 3g
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Sugar: 7g
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