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Vegan Candied Pecans Stovetop (Oil-free)

December 14, 2019 By Richa 21 Comments

Jump to Recipe   Print Recipe

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

Vegan Candied Pecans on parchment lined sheet

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.

Sticky Pecans in a white skillet

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

Toasted Pecans in a white skillet

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.

Toasted Pecans, coconut sugar, salt, spice in a white skillet

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.

Toasted Pecans in a white skillet  Toasted Candied Pecans in a white skillet

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 on parchment lined sheet

Vegan Candied Pecans on parchment lined sheet

Sticky Pecans in a white skillet
Print Recipe
5 from 7 votes

Vegan Candied Pecans (Oil-free)

5 Ingredient Vegan Candied Pecans. Stovetop Candied Pecans with gingerbread spice or pumpkin pie spice! Easy Crunchy and great for gifting. Vegan Gluten-free Soy-free Oil-free Recipe
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Cuisine: American
Keyword: candied pecans stovetop, skillet candied pecans, sugared pecans on stovetop
Servings: 8
Calories: 199.8kcal
Author: Vegan Richa

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.

Video

Notes

Spice Blend recipes: pumpkin pie spice or gingerbread spice or Chai spice .
Bake: Bake just the pecans at 300 deg F for 10 mins, then mix in the maple syrup, sugar, spices and salt in and continue to bake until the sugar mixture thickens. check every 10 mins. 
Nutrition is for 1 serve

Nutrition

Nutrition Facts
Vegan Candied Pecans (Oil-free)
Amount Per Serving
Calories 199.8 Calories from Fat 160
% Daily Value*
Fat 17.81g27%
Saturated Fat 1.53g10%
Sodium 82.31mg4%
Potassium 112.72mg3%
Carbohydrates 10.88g4%
Fiber 2.38g10%
Sugar 7.04g8%
Protein 2.47g5%
Vitamin A 13.86IU0%
Vitamin C 0.27mg0%
Calcium 22.77mg2%
Iron 0.63mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: gluten free, holiday, refined oil free, snack, soy free, Winter Tagged With: vegan, video



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Reena says

    December 14, 2019 at 10:45 pm

    5 stars
    Great recipe. Much faster than the oven. Took about 10 minutes plus cooling time!

    Reply
    • Richa says

      December 14, 2019 at 11:05 pm

      thanks!

      Reply
  2. Karolina says

    December 15, 2019 at 4:30 am

    Could I substitute brown sugar? Or would it burn?

    Reply
    • Richa says

      December 15, 2019 at 12:06 pm

      yes you can use brown sugar

      Reply
  3. Babs says

    December 15, 2019 at 12:26 pm

    5 stars
    I made the ginger spice nuts, quadrupling the recipe for a hostess gift. Very tasty! Hard to keep my hands off it!

    Reply
    • Richa says

      December 15, 2019 at 1:48 pm

      yay!

      Reply
  4. Cassie Thuvan Tran says

    December 16, 2019 at 10:29 pm

    Ooh, 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!

    Reply
  5. Heather HUGGINS says

    December 20, 2019 at 7:05 pm

    Fantastic! I used brown sugar and honey, cinnamon, some vanilla and salt with nori flakes. It is a hit! Thanks.

    Reply
  6. Becky says

    December 23, 2019 at 8:05 am

    These 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!

    Reply
    • Richa says

      December 23, 2019 at 11:22 am

      awesome! oops i forgot to add the baking temp, i usually bake at 300 and then at 275

      Reply
  7. Becky says

    December 26, 2019 at 11:12 am

    5 stars
    Forgot to include a rating!

    Reply
  8. Cajel says

    January 1, 2020 at 12:51 pm

    5 stars
    Just made these. They are crazy good! I can’t stop eating them! Love your recipes. Happy New Year!

    Reply
    • Richa says

      January 1, 2020 at 1:06 pm

      yay! happy new year to you too!

      Reply
  9. Abi Elvins says

    January 21, 2020 at 5:59 am

    5 stars
    Easy and addictive! Thank you

    Reply
  10. KC says

    February 10, 2020 at 2:07 pm

    5 stars
    Yum!!!

    Reply
  11. Tina says

    September 24, 2020 at 11:15 am

    Great simple recipe. Made these to put onto a vegan pumpkin cake!

    Reply
    • Vegan Richa Support says

      September 24, 2020 at 12:21 pm

      excellent way to top it off !

      Reply
  12. Karin says

    December 11, 2020 at 3:56 pm

    5 stars
    These 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!

    Reply
    • Richa says

      December 11, 2020 at 4:09 pm

      Yay

      Reply
  13. Steph E says

    December 20, 2020 at 9:12 pm

    5 stars
    These 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!

    Reply
    • Vegan Richa Support says

      December 22, 2020 at 12:37 pm

      good =) wow – double!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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