5 Ingredient Vegan Candied Pecans. Stovetop Candied Pecans with gingerbread spice or pumpkin pie spice! No Bake! Easy Crunchy Snack and great for gifting. Vegan Gluten-free Soy-free Oil-free Recipe Jump to Recipe
Spiced Candied Pecans are always a hit in the holiday season. These Vegan candied pecans need just 5 ingredients, a skillet and no oil. Toast the pecans on the skillet for a few minutes. Add the coconut sugar, salt, spice mix and maple syrup and continue to cook until dry. These pecans are crunchy, sweet, spicy and just delicious tasting.
Add other nuts for variation. Different nuts take different roasting time, for eg almonds would take much longer to roast. Adjust the time accordingly. The recipe is easily doubled, you can use a tbsp less sugar when doubling.
Ingredients for Vegan Candied Pecans made on stove top
- Pecans
- coconut sugar
- spices such as pumpkin pie spice or gingerbread spice or Chai spice or cinnamon
- salt
- maple syrup
- maple syrup
How to make Oil-free Vegan Candied Pecans
Heat a skillet over low-medium heat. Add the pecans and toast until they start to change color slightly. Let them sit for the first 2 mins then stir every half a minute. 6 to 9 mins
Add the coconut sugar, salt and spices and mix well. Add the maple syrup and mix in. Stir continuously. The mixture will thin out then thicken and start to stiffen. Take off heat.
Transfer to a plate or parchment lined baking sheet and separate the clumps if needed. Cool completely and store in an airtight container for upto 2 weeks. Or gift in jars.
More Gift ideas from the blog
- Cowboy Cookies in a Jar.
- Chocolate Pumpkin Cake mix in a jar.
- Mexican Hot chocolate Mix in a Jar. GF
- Coconut Macaroons Mix in a Jar. GF
Savory:
- Sriracha Orange Peanut Quinoa Granola. Savory, sweet and spicy GF
- Coconut Chutney Mix and Dosa Crepe Mix in a Jar
- Dal tadka- Indian spiced Lentil Soup mix in a jar. GF
- Spice Mixes Jars. GF
Vegan Candied Pecans (Oil-free)
Ingredients
- 2 cups (198 g) pecans
- 3 tbsp coconut sugar , 4 tbsp for sweeter
- 1 tsp gingerbread spice or pumpkin pie spice or cinnamon
- 1/4 tsp salt
- 2 tbsp maple syrup
Instructions
- Heat a skillet over low-medium heat. Add the pecans and toast until they start to change color slightly. Let them sit for the first 2 mins then stir every half a minute. 6 to 9 mins.
- Add the rest of the ingredients and mix well. Stir continuously. The mixture will thin out then thicken and start to stiffen. Take off heat.
- Transfer to a plate or parchment lined baking sheet and separate the clumps if needed. Cool completely and store in an airtight container for upto 2 weeks. Or gift in jars.
Reena says
December 14, 2019 at 10:45 pmGreat recipe. Much faster than the oven. Took about 10 minutes plus cooling time!
Richa says
December 14, 2019 at 11:05 pmthanks!
Karolina says
December 15, 2019 at 4:30 amCould I substitute brown sugar? Or would it burn?
Richa says
December 15, 2019 at 12:06 pmyes you can use brown sugar
Babs says
December 15, 2019 at 12:26 pmI made the ginger spice nuts, quadrupling the recipe for a hostess gift. Very tasty! Hard to keep my hands off it!
Richa says
December 15, 2019 at 1:48 pmyay!
Cassie Thuvan Tran says
December 16, 2019 at 10:29 pmOoh, these would become my latest obsession! I’d definitely try to use monkfruit sweetener for the brown sugar (golden monkfruit, that is). Hopefully it’ll yield very similar sweetness!
Heather HUGGINS says
December 20, 2019 at 7:05 pmFantastic! I used brown sugar and honey, cinnamon, some vanilla and salt with nori flakes. It is a hit! Thanks.
Becky says
December 23, 2019 at 8:05 amThese are delicious!! I tried both stovetop and oven. In both cases I just used regular sugar (3T). I increased the spices a bit, using a full teaspoon of cinnamon and also a sprinkle of cloves, allspice, and cardamon. For the oven, I first baked the pecans at 325, which worked well, but you have to stop right at 10 minutes or they’ll burn. After mixing with the spices, I turned the heat down to 300 and baked for another 10 minutes. That seemed like plenty. Separating them and letting them cool is crucial if you want them to be crunchy. These are supposed to be for a party tomorrow, but my kids and I can’t stop eating them. Thanks for your wonderful blog!
Richa says
December 23, 2019 at 11:22 amawesome! oops i forgot to add the baking temp, i usually bake at 300 and then at 275
Becky says
December 26, 2019 at 11:12 amForgot to include a rating!
Cajel says
January 1, 2020 at 12:51 pmJust made these. They are crazy good! I can’t stop eating them! Love your recipes. Happy New Year!
Richa says
January 1, 2020 at 1:06 pmyay! happy new year to you too!
Abi Elvins says
January 21, 2020 at 5:59 amEasy and addictive! Thank you
KC says
February 10, 2020 at 2:07 pmYum!!!
Tina says
September 24, 2020 at 11:15 amGreat simple recipe. Made these to put onto a vegan pumpkin cake!
Vegan Richa Support says
September 24, 2020 at 12:21 pmexcellent way to top it off !
Karin says
December 11, 2020 at 3:56 pmThese are absolutely delicious! I am making my fifth batch in the last two months tonight and will be sending them to relatives as Christmas treats. I have to keep myself from eating them all!
Richa says
December 11, 2020 at 4:09 pmYay
Steph E says
December 20, 2020 at 9:12 pmThese are such a great treat and so easy to make! I personally prefer the gingerbread spice and the stovetop method and I double the recipe. Perfect each time!
Vegan Richa Support says
December 22, 2020 at 12:37 pmgood =) wow – double!