Skillet Candied Pecans
Servings: 8
These candied pecans take one skillet, 15 minutes and seven pantry ingredients: raw pecans toast in coconut oil, then get coated in coconut sugar, maple syrup, vanilla and cinnamon. Scatter them on salads, oatmeal or a snack board.
Ingredients
- 2 teaspoon coconut oil, unrefined
- 1 cup raw pecans shelled halves
- 1 tablespoon coconut sugar
- 2 teaspoon pure maple syrup
- 1 pinch sea salt, unrefined
- 1 teaspoon pure vanilla extract
- 1 pinch ground cinnamon ground
Instructions
- Heat a large skillet over medium-high heat. Add the coconut oil and let it melt, then add the pecans and toast lightly, 2 to 3 minutes.
- Sprinkle the coconut sugar evenly over the pecans, followed by the maple syrup and salt. Reduce the heat to medium and cook, stirring constantly, until a thick syrup forms, turns deep amber and coats the pecans. Don't let the caramel get too dark or the nuts will taste burnt.
- Turn off the heat and stir in the vanilla and cinnamon; the caramel will bubble and sputter.
- Spread the pecans in an even layer on a baking sheet lined with parchment paper or a silicone mat (or a well-greased pan) and let cool completely. Store in an airtight container at room temperature.
Notes
- Nut Swaps: Walnuts, almonds and hazelnuts all work in place of the pecans. Toast them just until fragrant, since timing varies a little by nut.
- Sweetener Swaps: Brown or white sugar can replace the coconut sugar, and honey can replace the maple syrup.
- Spice Level: For a spicy version, add a good pinch of cayenne with the vanilla and cinnamon.
- Storing: Let the pecans cool completely, then store them in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.
Nutrition
Serving: 0.25cups, Calories: 105kcal, Carbohydrates: 4g, Protein: 1g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Sodium: 8mg, Potassium: 56mg, Fiber: 1g, Sugar: 3g, Vitamin A: 7IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg
