Candied Pecans

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


2 Replies to "Candied Pecans"

  • comment-avatar
    Michelle Batista
    November 7, 2017 (11:33 am)

    Hello Chef Ani from the Batista boys. We are excited about trying your candy pecan recipe for the holidays. What we have done in the past is made candy peanuts and after they cool, we dip them in melted carob. It makes a delicious cluster.

    • comment-avatar
      November 8, 2017 (8:48 am)

      Hi Batistas
      Your candied peanuts sound amazing! Dipping them in melted carob is a fantastic idea. I may just have to try that. Thank you for sharing! 😃

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