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!!!
Notes
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 notes:
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!