This is the best recipe for candied pecans! It’s and easy recipe made in the oven and it’s healthy too because it’s made with maple syrup. You can use them for a salad, on top of sweet potatoes or as an appetizer or snack.
This candied pecans recipe almost made it into WMM Thanksgiving Week but I decided to save it for today! However, I did share it on top of this autumn pear salad and they are the perfect sweet and crunchy addition.
The reason I love this recipe so much is because there’s so many things you can do with candied pecans. You can put them on top of a salad, like I did, or you can add them to a sweet potato casserole, top your morning oats with them or just eat them plain before you serve your Thanksgiving meal.
Another reason I love this recipe is how easy it comes together. There’s only a few simple steps until you have this recipe in your oven and your whole house smells amazing!
What ingredients are in candied pecans?
You only need a few ingredients to make these paleo candied pecans.
- Raw pecans
- 1 egg white
- ground cinnamon
- vanilla
- sea salt
- maple syrup
In fact, you might have all of these ingredients in your pantry and fridge right now! Most of these are staples in our house, we usually just have to buy the pecans.
How to make candied pecans with maple syrup:
To make this candied pecan recipe, start by whipped your egg white until it’s frothy. This step takes about 1-2 minutes. Next add the cinnamon, vanilla, sea salt and maple syrup to the egg white and gently mix it together. Add the pecans and stir gently until all of the pecans are coated.
Spread evenly on a parchment lined baking sheet and bake in the oven at 300°F for 20-25 minutes, stirring half way through for even baking.
Allow the pecans to cool on the baking sheet for about 30 minutes. They will start to harden even more and then they’re ready to eat!
Are candied pecans healthy?
These candied pecans are healthy! If you follow a paleo, gluten free and refined sugar free diet then this recipe is for you.
If you follow a traditional candied pecans recipe, they tend to be full of refined sugar. That’s why I love this recipe! Because it’s refined sugar free!
What to do with candied pecans:
Once you make these candied pecans, there are so many things you can do with them. Here is a list of my favorite ways to use them:
- Over a spinach salad
- On top of overnight oats or oatmeal
- On top of a sweet potato
- Over goat cheese and pomegranates for an appetizer
- Plain and simple just as a snack
How long do candied pecans last?
Candied pecans can last a while if they’re stored correctly! There are a few ways you can store them:
Room temperature: they will last up to two weeks
In the refrigerator: they will last up to 4 weeks
In the freezer: they will last up to 2 months
I recommend making a double batch of this recipe and freezing some for later! It’s especially a great idea to do this during the holidays so you always have an easy, healthy snack on hand for guests and gifts.
If you love this recipe, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!
You can also pin this recipe for later!
More pecan recipes:
Candied Pecans [Refined Sugar Free]
INGREDIENTS
INSTRUCTIONS
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper and set aside.
- Add the large egg white to a bowl and beat or whisk thoroughly for 1-2 minutes, until frothy. Add the ground cinnamon, vanilla, salt and maple syrup to the egg white and gently stir.
- Add the pecans and fold them in until pecans are fully coated.
- Pour pecans onto the prepared baking sheet. Spread into an even layer and bake in the preheated oven for 20-25 minutes, stirring halfway through for even baking.
- Remove from the oven and allow to cool on the baking sheet for 30 minutes, or until pecans harden.
- Store in an air tight container at room temperature for 2 weeks, in the refrigerator for 4 weeks or in the freezer for up to 2 months.
Pam says
Hi. I assume it’s 1/4 cup maple syrup?
Kathleen Frederick says
About how many cups pecans do you use for the recipe ingredients?
Molly Leonard says
You use 3 cups!