Make your own candied pecans to use as a topping for salads and other recipes. Made from whole food ingredients and only takes minutes to prepare!
- 2 teaspoons coconut oil
- 1 cup raw, shelled pecan halves
- 1 tablespoon coconut sugar
- 2 teaspoons pure maple syrup
- 1 pinch sea salt
- 1 teaspoon pure vanilla extract
- 1 pinch ground cinnamon
- Preheat a large skillet over medium-high heat. Add coconut oil and allow to melt. Add the pecans.
- Lightly toast the pecans in the coconut oil for about 2-3 minutes.
- Sprinkle the coconut sugar evenly over the pecans, followed by the maple syrup, and sea salt. Lower heat to medium and continue cooking, stirring constantly with a silicone spatula or wooden spoon. A thick syrup will start to form and turn a deep amber brown and lightly coat the pecans. Be careful not to let the caramel become too dark or the nuts will taste burnt.
- Turn off heat and add vanilla and cinnamon. The caramel will bubble up and sputter a bit. Stir well.
- Transfer the pecans to a baking sheet lined with parchment or a silicone baking mat and spread out evenly. Alternatively, generously grease pan to prevent pecans from sticking. Allow to cool completely.
- Store candied pecans at room temperature in an airtight container until ready to use.
- This recipe can be used for most types of nuts, but works particularly well with walnuts, almonds, and hazelnuts.
- Brown or white sugar can be used in place of coconut sugar.
- Honey can be substituted for maple syrup.
- For a spicy version, add a good pinch ground cayenne at the same time as the vanilla and cinnamon.
- Category: Snack
- Method: Saute
- Cuisine: Healthy
Keywords: praline pecans, candied pecans