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Close up on the top of a jar showing some vegan candied pecans.

Stove Top Candied Pecans with Maple Syrup (Vegan)

These vegan candied pecans are SO delicious, you won't be able to stop snacking on them! They are extra crispy, made entirely without any eggs or refined white sugar and lightly flavored with cinnamon, vanilla and maple syrup. Sweet glazed pecans are such a perfect snack to serve during the holiday or you can use them to garnish salads or to pack as holiday gifts!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings 2 cups

Ingredients
  

  • 2 cups pecans - unroasted and unsalted
  • cup maple syrup
  • ¼ tsp cinnamon
  • 1 tsp vanilla extract
  • pinch of salt

Instructions
 

  • In a medium bowl, combine the maple syrup, vanilla extract, cinnamon and salt. Whisk and set aside.
  • Warm up large non-stick pan on medium-high heat and then, add the pecans (without nothing else!). Toast the nuts stirring them every now and then for a few minutes. You are looking for a little coloration with some aromas invading the house, but make sure they don't burn!
  • Then, turn down your heat to medium-low and once the pan isn't as hot, pour the syrup mixture over. Stir immediately and let the syrup simmer for a few minutes, about 2-5 minutes depending on your heat. You are looking for gentle bubbles, but avoid a vigorous boiling as it can splash around and burn quickly. Once the syrup is almost all gone and nicely caramelized, then remove from the heat.
  • Transfer the pecans over a piece of parchment paper and space them out (or they will clump together). Let the pecans completely cool down before eating and storing so they can crisp (they will be soft until cooled down!). Enjoy!

Video

Notes

  • If you want to add a nice kick to them, then omit the vanilla and cinnamon and add instead: zest of 1 orange + 1 tablespoon of sriracha.
  • Store in an air-tight container for up to 7 days (or more). 
  • Goes well over salads or to decorate cakes or pies. We love them just like that as a snack or display some part of an appetizers platter for the holiday season.
  • I have tried using coconut sugar and it just did not give the same crispy texture (they remained sticky). I recommend you use real maple syrup for this recipe.
  • If you only have roasted and salted pecans, then omit the salt and simply skip the step where you toast the pecans. 
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