Serve crunchy maple and spice pecan candy with ice cream, on salads, as part of an antipasto platter, or as a delicious snack just on their own. They’re made with all-natural ingredients and are refined sugar-free.
Pecan candy is easy to make, and best of all, you can keep some in the freezer so you can grab a handful whenever you need them.
They don’t even need defrosting!
Pecans are a powerhouse of vitamins and minerals1 such as manganese, potassium, calcium, iron, magnesium, zinc, and selenium, offering some wonderful health benefits. Pecan nuts contain monounsaturated fats such as oleic acid along with phenolic antioxidants which help reduce the risk of heart disease.
Maple & Spice Pecan Candy
Serve crunchy maple and spice pecan candy with ice cream, on salads, as part of an antipasto platter, or as a delicious snack just on their own.
- 2 cups pecans
- 2 Tbsp coconut oil
- 3 Tbsp maple syrup
- 2 Tbsp coconut sugar
- ½ tsp vanilla bean paste
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ⅛ tsp cayenne pepper
- pinch salt
Preheat oven to 180⁰C (356°F) degrees and line a large baking tray with baking paper.
- Spread the pecans on the baking tray.
- In a small saucepan, add the coconut oil, maple syrup, and coconut sugar, then stir to combine. Heat on low, occasionally stirring until the sugar is dissolved and it begins to froth up. Remove from the heat.
Add the vanilla paste, cinnamon, ground cloves, cayenne pepper, and salt to the syrup in the saucepan. Stir to combine.
- Pour the syrup over the pecans. Using a fork, toss the nuts so that the glaze evenly coats them, then spread the pecans around the tray into a single layer.
Bake for 7 minutes. Remove from the oven and toss the nuts to evenly coat, then spread them out again. Bake for a further 3-4 minutes, keeping an eye on the pecans in order not to burn them.
- Remove from oven and set aside to cool. The syrup will still be runny but will harden when cooled.
- Break up the pieces and store in a jar until ready to serve.
- You can replace the coconut sugar with other sugars such as brown sugar or panela sugar if preferred.
- These candied pecans freeze well. Store them in an airtight container in the freezer for up to 6 months.
Please read the Silvobeat nutritional facts disclaimer.