Pumpkin Spice Candied Pecans (no butter)
These pumpkin spice pecans are incredibly easy to make and come together in under 30 minutes! They're naturally sweetened, full of flavour, and have just the right amount of crunch which makes them great snacks. Best of all, this recipe skips butter and refined sugar, keeping things vegan-friendly without sacrificing taste. Whether you’re looking for a quick treat or a way to elevate your autumn recipes, these pecans are guaranteed to become a favourite sweet treat.
Servings: 4 servings
Ingredients
- 1 cup of pecan halves raw* or toasted
- 1 tbsp maple syrup
- 1 tbsp coconut palm sugar
- 1/4-1/2 tsp pumpkin spice
- 1/4 tsp salt optional
- 1/8 tsp vanilla extract optional
Instructions
- 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.
Notes
- Monitor the pecans closely to avoid burning the sugar. Everyone’s oven is a little different so keep an eye on the nuts as they bake.
- For a deeper taste, you may want to toast whole spices and grind them to make your pumpkin spice blend.
- If you’re in a rush, you can also make these nuts in a frying pan on the stove. Just be sure to keep an eye on them and stir them regularly so that they don’t burn.
- Use a nonstick baking mat to simplify cleanup.
- Let your pecans cool completely before handling them.
- If using raw pecans, I highly recommend you lightly toast them in the oven for a few minutes before making this recipe to achieve a better crunch and extended shelf life.