Ingredients
Ingredients
- 3 cups raw pecans
- 1/3 cup maple syrup
- 3 tablespoons avocado oil or melted coconut oil
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the pecans.
- Prepare Baking Sheet: Line a large rimmed baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Coat Pecans: Spread the raw pecans evenly on the parchment paper, then drizzle with maple syrup, avocado or melted coconut oil, cinnamon, vanilla extract, and sea salt. Toss thoroughly until all pecans are well coated.
- Bake and Stir: Place the pecans in the oven and bake for 6 minutes. Remove the sheet and stir the pecans to ensure even roasting and coating. Return to oven and continue baking, stirring every 2 minutes, for a total of 12-14 minutes until the syrup mixture thickens and clings to the pecans.
- Cool Pecans: Remove from oven and spread the pecans out evenly on the sheet, separating as much as possible to avoid clumping as they harden. Allow to cool completely until the maple syrup coating has hardened but still remains slightly sticky.
- Store or Serve: Serve immediately or transfer to an airtight container. Store at room temperature for up to 2 weeks for the best freshness.
Notes
- The maple syrup coating will continue to harden as the pecans cool, so they should be slightly sticky right out of the oven.
- Use parchment paper to prevent sticking and ease cleanup.
- You can substitute avocado oil with melted coconut oil based on preference.
- Store candied pecans in an airtight container at room temperature for up to 2 weeks.
- This recipe is vegan, gluten free, and paleo friendly.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
