Vegan Maple Pecans Candied with Just Three Simple Ingredients

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This recipe was submitted to us many years ago – it was originally known as maple pralines. But these vegan maple pecans are in a class all their own. According to The Noshery, praline pecans have a caramel-like coating of brown sugar, butter, and cream. Candied pecans on the other hand are made with sugar and egg white, while glazed pecans are made with brown sugar, corn syrup, and butter.

These vegan maple pecans are a bit like glazed pecans, but without the butter or refined sugars. And they set, kind of like candied pecans, only without the sugary crisp finish. But no matter what you call them, they’re delicious out of hand, sprinkled on dairy-free ice cream, or used as a recipe garnish. In fact, these vegan maple pecans were originally created to top this Vegan Frosted Pumpkin Pie Cake.

Vegan Maple Pecans Recipe - like candied or glazed, only healthier, dairy-free, oil-free, and paleo-friendly.

Special Diet Notes: Vegan Maple Pecans

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and paleo-friendly.

Vegan Maple Pecans
 
Prep time
Cook time
Total time
 
These can be used as a snack or dessert garnish, much like candied pecans.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 cup pecans, optionally chopped
  • ¼ cup maple syrup
  • ⅛ teaspoon ground cinnamon
Instructions
  1. Preheat your oven to 350ºF.
  2. Place the pecans in a pie pan in a single layer and bake for 5 to 7 minutes or until fragrant and lightly toasted. Use caution and watch closely, as nuts can go from lightly toasted to burnt very quickly.
  3. Add the maple syrup and cinnamon to a small saucepan over medium heat. Bring the mixture to a boil, and boil for 1 minute. Add the toasted pecans, stir well to thoroughly coat, and continue to cook for an additional 1 to 2 minutes, while stirring constantly.
  4. Transfer the pecans back to the pie pan, spread out in a single layer, and set aside to cool completely.
  5. When cooled, loosen the pecans from the pan, breaking into small clusters, and store in an airtight container in the refrigerator.

More Purely Maple Sweetened Dairy-Free Recipes

Maple-Glazed Kabocha Squash

Fast & Easy Maple-Glazed Kabocha Squash Recipe - naturally dairy-free, allergy-friendly, vegan, and paleo. No peeling required!

Vegan Hot Fudge or Carob Sauce

Dairy-Free and Vegan Hot Fudge Sauce Recipe with Carob Option. Also refined sugar-free (sweetened solely with maple syrup)

Maple Pecan Overnight Oatmeal

Maple Pecan Overnight Oatmeal Recipe (Dairy-Free!) - this warm, healthy, vegan, gluten-free breakfast is easy to make ahead

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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