Name: Vegan Candied Pecans
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: 4 cups raw pecan halves (approximately 1 lb.); 1 tsp ground cinnamon; 1 tsp pumpkin pie spice; 1/4 tsp salt; 1/4 cup brown sugar (or sub with coconut sugar); 1/4 cup maple syrup; 3 Tbsp coconut oil (melted)

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These oven roasted candied pecans are super easy to make and addictively delicious! This healthier recipe requires no dairy or eggs (naturally vegan), and combines the light sweetness of maple syrup and brown sugar with cinnamon and pumpkin pie spice for the perfect sweet and spicy crunch! Perfect as a snack, salad topper, or even as a gift!

Growing up in Mid-west Texas, making candied pecans was a favorite holiday tradition; now that I’m an adult and living in the north-west corner of the states, I still can’t resist their charm! I just know that these naturally vegan candied pecans are going to be a regular delight in your home also and I can’t wait for you to try them!

How to make vegan Candied Pecans:

First preheat your oven to 350 degrees. Line a 11 X 17 baking tray with parchment paper.

Measure 4 cups (approximately 1 lb.) pecan halves into a mixing bowl. Sprinkle pecans with cinnamon, pumpkin pie spice, salt, brown sugar (can easily sub coconut sugar here) (photo 1).

Next, drizzle maple syrup over nuts and spices (photo 2). No need to stir yet.

Finally, drizzle melted coconut oil over everything and stir until nuts are well coated.

Pour pecans onto parchment covered tray and bake on the middle rack in your oven at 350 for 18-20 minutes. (Rotate tray if needed half-way through baking – my oven always seems to burn things in the back corners easier.) Test a pecan (careful, it’s hot!) toward the end of the baking time to taste for that perfect roasted flavor!

A minute or two after your candied pecans come out of the oven (photo 5), be sure and give them a quick stir around to get all that caramelized goodness off of the tray and back onto the nuts (photo 6)!

Storage info for vegan Candied Pecans:

Let the pecans rest at room temp for an hour or two or until completely cooled. Then store at room temperature in an airtight container for up to 4 weeks.

Substitution options:

Feel free to sub walnut halves or other nuts in the place of pecans! A variety of mixed nuts work well, they just need to be unsalted and raw to start with. Also watch your baking times as different nuts may need more/less time for that ultimate roasted perfection!

Some people’s palates love a pinch of cayenne pepper added to the spice mix! My traditional palate likes to stick with the cinnamon and pumpkin pie spice flavors, but you might find that you just want to try that extra kick!

Coconut Sugar does a great job replacing brown sugar if you have it on hand!

Other baking tips:

The coconut oil in this recipe can either be refined or un-refined. Personally I like the very slight coconut flavor of the organic un-refined in this recipe, so I usually go with that!

These candied pecans are awesome for:

snacking
as part of a vegan charcuterie board
chopped on salads
gifting
garnishing a cake
topping chia pudding or cinnamon rice pudding
ice cream add-ins

OTHER VEGAN FAVORITES:

If you’ve tried these vegan Candied Pecans or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

Vegan Candied Pecans

These healthier vegan candied pecans are a healthier a delicious

5 from 6 votes

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Course: Dessert, Snack

Cuisine: American

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Servings: people

Calories: 221kcal

Author: Kate

Ingredients

4 cups raw pecan halves, approximately 1 lb.4 cups raw pecan halves, approximately 1 lb.
1 tsp ground cinnamon1 tsp ground cinnamon
1 tsp pumpkin pie spice1 tsp pumpkin pie spice
1/4 tsp salt1/4 tsp salt
1/4 cup brown sugar, or sub with coconut sugar1/4 cup brown sugar, or sub with coconut sugar
1/4 cup maple syrup1/4 cup maple syrup
3 Tbsp coconut oil, melted3 Tbsp coconut oil, melted

Instructions

First preheat your oven to 350 degrees. Line a 11 X 17 baking tray with parchment paper.
Measure 4 cups (approximately 1 lb.) pecan halves into a mixing bowl. Sprinkle pecans with cinnamon, pumpkin pie spice, salt, brown sugar (can easily sub coconut sugar here).
Next, drizzle maple syrup over nuts and spices. No need to stir yet.
Finally, drizzle melted coconut oil over everything and stir until nuts are well coated.
Spread out pecans on parchment covered tray and bake on the middle rack in your oven at 350 for 18-20 minutes. (Rotate tray if needed half-way through baking - my oven always seems to burn things in the back corners easier.) Test a pecan (careful, it's hot!) toward the end of the baking time to taste for that perfect roasted flavor!
A minute or two after your candied pecans come out of the oven, be sure and give them a quick stir around to get all that caramelized goodness off of the tray and back onto the nuts!
Let the pecans rest at room temp for an hour or two or until completely cooled. Then store at room temperature in an airtight container for up to 4 weeks. Or just start nibbling!!!