Vegan Candied Pecans (or candied nuts of choice!)

Refined Sugar Free & Gluten Free

Why are nuts so expensive!?! Ugh, this is the age old question I constantly ask my wife who upon growing up, used to eat fresh pecans off her grandparents trees that just grew on their land. Free fresh pecans, can you imagine that? She just went out to their yard & ate as many as she wanted and didn’t have to worry about going broke from it. We didn’t have that where I come from and I remember my mom buying them in bulk so that they would be cheaper in the long run (my mom has always done a LOT of baking so this was a necessity).

These days, the cheapest nuts I can find locally are usually at my nearest Costco so of course once I realized I had two humongous bags of pecans (I forgot I bought one a few weeks ago and then the next time we shopped I said “oh yeah, I still need pecans”, getting old is a pleasure sometimes). I knew it was time to make some candied nuts. It was perfect timing anyway as my wife and I were about to embark on a road trip. What better vegan snack for on the road than a homemade crunchy, candied nut to munch on?!

Mine are different because traditionally candied nuts use egg whites as a binder to keep the sugar on the nuts, my recipe relies on good ol’ maple syrup and coconut sugar (normally it’s just gold old white sugar or brown sugar). I throw in a good amount of cinnamon because who doesn’t love that smell in the house and a generous portion of salt because salt is flavor.

Make a big batch of these for a happy holidays treat (would be a super cute holiday gift in mason jars), as a delicious snack, for a cheese board, to top some ice cream, or throw on some overnight oats to amp a boring bowl of porridge up! When I make these, they make for a great movie night item to munch on.

Vegan Candied Pecans

Prep Time5 minutes
Cook Time10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: candied nuts, candied pecans, glazed nuts, glazed pecans, gluten free, refined sugar free, Snack, vegan


  • 325 g pecans (or sub basically any other nut)
  • 150 g coconut sugar (sub brown sugar if necessary)
  • 50 g maple syrup (I use grade A)
  • 1 tsp cinnamon (or pumpkin pie spice)
  • 2 tsp pure vanilla extract (not imitation, or vanilla bean paste if you are fancy)
  • ¼ tsp Himalayan pink sea salt


  • Preheat oven to 350℉. Line a cookie sheet with parchment paper or a silpat
  • Combine all ingredients (minus nuts) into a large bowl until well mixed. Add nuts to the sugar mixture and mix until well coated. I like to use my hands to squish the sugar mix onto the nuts as it makes a paste.
  • Bake for 10-15 minutes or until maple syrup coating is to your desired doneness. Remove from oven, using a spatula mix the nuts around the sheet pan so they are well coated with hot sugar mix & let cool for 10 minutes.
  • Store in an airtight container at room temperature up to a week or until these fun treats are eaten up!

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