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This recipe for Pumpkin Spice Candied Pecans is a healthier version of candied nuts made without butter or refined sugar. A perfect holiday snack recipe!
If you’ve ever visited New York City, you’ve probably walked by a roasted nut street cart. And if you have, you would definitely have known because the smell is absolutely incredible and detectable from even a few blocks away. Unfortunately, most of the nuts sold at street carts aren’t vegan-friendly because they use honey and sometimes butter or shortening. That’s why I developed this spiced pecan recipe made without dairy, butter or even refined sugar.
Ingredients for Pumpkin-Spiced Pecans
Here’s what you need for these butter-free spiced nuts:
Pecan halves. Make sure you use raw, unroasted and unsalted nuts.
This is a straightforward recipe that has a quick five-minute prep time. However, the only thing you need to keep an eye out for is making sure the sugar doesn’t burn in the oven. Everyone’s oven is a little different, so be sure to keep an eye on the nuts as they bake.
For the best flavour, you may want to toast up your own spices from the whole seed to make the pumpkin spice blend.
If you’re in a rush, you can also make the nuts in a frying pan on the stove. Just be sure to still keep an eye on the nuts and stir them regularly to make sure nothing burns.
Finally, using a nonstick baking mat lined sheet is a must to avoid messy cleanup. You’ll also want to let your pecans cool completely before handling them. This allows them to firm up and prevent burns.
Ingredient Substitutioins and Additions
You can substitute pecans with most other nuts, such as walnuts, cashews or almonds in this recipe. You can also experiment by adding in other ingredients, such as dried fruit, using a mix of nuts and seeds, or toss this candied pecan mixture into your favourite granola.
Start by preheating your oven to 315 degrees farenheit.
Combine your coconut sugar, pumpkin spice and salt in a small bowl and whisk.
Place pecans in a bowl and add maple syrup and dry ingredients to the bowl.
Toss pecans using a spatula or your hands until all the nuts are evenly coated in the mixture.
Transfer the pecans onto a baking sheet lined with parchment paper or a nonstick baking mat and spread evenly so that no nut is overlapping.
Bake for 10-12 minutes, then turn nuts over and return to the oven to bake for an additional 5-8 minutes. The glaze on the nuts should start to bubble and caramelize and brown a little bit before you flip them.
Remove nuts from the oven and allow to cool completely before consuming or storing–ideally an hour at least. Store in an airtight container.
*If using raw pecans, I highly recommend you toast them in the oven for a few minutes before making this recipe as it will result in a better crunch and will store for longer.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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