Candied Pecans
Candied Pecans are the perfect sweet snack to munch on during the holidays or any other season! This easy stovetop or oven-baked pecans recipe also makes a tasty topping for everything from salads to desserts. This recipe is also naturally gluten-free, vegan, dairy-free, paleo and easily low carb or keto.
Ingredients
- 1 1/2 tbsp butter flavored coconut oil , or avocado oil
- 3 1/2 tbsp coconut sugar may sub with brown sugar substitute for low carb/keto
- 1 tsp ground cinnamon
- tiny pinch of nutmeg
- 1/4 tsp fine sea salt
- 2 tbsp maple syrup divided, sub with Lakanto sugar-free maple syrup or yacon syrup for low carb / keto
- 2 cups raw pecan halves
Instructions
Oven Method
-
Preheat oven to 350°F. Line a large baking sheet with parchment paper. Add the pecans, then top with oil, 3 tablespoons coconut sugar, cinnamon, nutmeg, salt and 1 tablespoon maple syrup. Toss well to coat evenly and spread into a single layer on the baking sheet.
-
Bake for 12-18 minutes, or until fragrant and toasted to a golden brown color.
-
Remove pan from oven & drizzle immediately with the remaining maple syrup and coconut sugar.
-
Enjoy warm or allow to cool completely on the pan (they will continue to crisp up) before transferring to a glass container for storage.
Stove Method
-
Line a large baking sheet with parchment paper and set aside.
-
In a large skillet, heat the oil, 2 tablespoons coconut sugar, cinnamon, nutmeg, salt, 1 tablespoon maple syrup and 2 tablespoons water over medium heat.
-
Cook for 1-2 minutes, until sugar is dissolved and the mixture is bubbling.
-
Add the pecans and cook for an additional 2-3 minutes, stirring occasionally to coat.
-
Remove from heat and spread the pecans onto the baking pan. Drizzle immediately with the remaining maple syrup and coconut sugar.
-
Enjoy warm or allow to cool completely on the pan (they will continue to crisp up) before transferring to a glass container for storage.