Recently a beautiful young lady from Michigan contacted me and asked if I would do a video on candied pecans.  Her sweet letter, drawing, and picture convinced me that this would be the next video.  I love candied pecans, and so does my family, but what I really like is that they are so versatile.  Sprinkle them over a salad, on sweet potatoes, or over squash and you have elevated your dish to the next level.  These pecans store wonderfully in a glass jar, and they are ready to use when needed, unless your family is like mine, and it’s hard to keep the pecans from disappearing right before your very eyes.

1 cup pecan halves
1 tablespoon vegan margarine (or coconut oil)
1/4 cup maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoon coconut sugar

Preheat oven to 250F
Place pecans on a baking sheet and warm in the oven for 5-10 minutes.
On the stove top, in a small pot, melt the margarine.
Add the rest of the ingredients, except pecans.
Bring mixture to a boil.  Let the mixture bubble gently while stirring, for 3-4 minutes.
Add the pecans to the sugar mixture, stir until pecans are thoroughly coated.
Remove from heat, spread out on a baking sheet.  Separate the nuts as best you can.
Let them cool for a few minutes
Return to oven at 250F to crisp up the nuts for 20 min.

Note:  Substitute sugar for maple by adding 1/3 c sugar with 1 T water