“Meet the candied pecans that disappear faster than you can say ‘just one more.’”
There’s nothing quite like the smell of warm cinnamon and caramelizing sugar drifting through the kitchen. These Vegan Candied Pecans are everything you want in a holiday snack—sweet, glossy, and just the right amount of crunchy. They toast up beautifully in the oven and cool into a crisp, irresistible treat perfect for gifting, salad-topping, or munching by the handful while you wrap presents. Better yet? They come together in just over 30 minutes with simple pantry ingredients.
I love oven roasted nuts! You can make them sweet or savory. Rosemary spiced nuts are made with a blend of robust olive oil and seasonings and the more classic oven roasted savory spiced buttery nuts are made with vegan butter and yummy spices. You can go wrong with either!
At a Glance
Flavor: Sweet, warm, cinnamon-spiced
Texture: Crunchy with a shiny caramelized coating
Total Time: 36 minutes
Best For: Snacking, gifting, salads, party bowls
Skill Level: Easy
Why You’ll Love This Recipe
- Big flavor, simple ingredients. Warm cinnamon, brown sugar, and maple syrup make a glossy, caramelized coating without fuss.
- Naturally vegan. Made with vegan butter for richness—no eggs required.
- Oven-toasted for maximum crunch. You get crisp, caramelized nuts without stovetop babysitting.
- Perfect for gifts. Fill a jar, tie a ribbon, and you’ve got the easiest homemade holiday present.
- Versatile. Add to salads, oatmeal bowls, charcuterie trays, or enjoy them straight from the baking sheet.
What you’ll need (ingredients)
The detailed recipe card is below, but this section walks you through the key ingredients, why they matter, and how to make swaps if needed.
- 2 cups pecan halves — their shape catches the sugar beautifully for an even crunchy coat.
- vegan butter — melts smoothly and helps the sugar caramelize. If you are not vegan then dairy butter should work just as well.
- maple syrup — adds depth and that perfect glossy finish.
- 4 tablespoons brown sugar, divided — half melts into the syrup; half creates the crunchy exterior. I used light brown sugar for this recipe and think it works best. If you use dark brown sugar, the added molasses flavor might overpower the cinnamon and vanilla.
- salt — essential for balancing all that sweetness.
- ground cinnamon — warm, cozy spice that defines classic candied pecans.
- vanilla extract — adds aroma and rounds out the flavor.
What you’ll need (equipment)
- Large baking sheet
- Parchment paper
- Medium saucepan
- Wooden spoon or silicone spatula
- Oven preheated to 325°F
Step-by-step instructions for vegan candied pecans
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step 1: Prep the pan
Line a large baking sheet with parchment and preheat the oven to 325°F. Having everything ready keeps the coating from cooling too quickly.
Step 2: Make the Syrup base
Melt the vegan butter, then add it to a medium saucepan along with maple syrup, 2 tablespoons brown sugar, cinnamon, and salt. Heat over medium-high, stirring until the mixture melts and bubbles around the edges.
Step 3: Coat the Pecans
Add the pecans and stir to coat every nook and cranny. Keep them moving for 3 full minutes so the sugar doesn’t scorch and the coating stays even.
Step 4: Finish with vanilla and brown sugar
Remove from heat. Stir in vanilla, then sprinkle in the remaining 2 tablespoons brown sugar. This creates the crunchy texture that sets up in the oven.
Step5 : Bake until the coating has set and the pecans are lightly toasted
Spread the pecans in a single layer on the prepared baking sheet. Bake for 9 minutes, keeping them as separated as possible so the coating caramelizes instead of steaming.
Step 6: Cool and separate
Let them cool for a couple of minutes, then gently break apart the larger clusters. Continue cooling for about 20 minutes, until completely dry, crisp, and no longer tacky.
Tips for the Best Candied Pecans
Customize the spice: Swap the cinnamon for pumpkin spice, add nutmeg, or stir in a pinch of cayenne for sweet heat.
Don’t double the recipe. The sugar mixture won’t caramelize correctly, and the pecans won’t spread in a single layer. Make two quick batches instead.
Break them apart early. If they cool completely before separating, you’ll end up with big clumps.
For extra crunch: Add the final two tablespoons of brown sugar while the mixture is still very warm.
How to Use Candied Pecans
- Sprinkle over salads
- Add to holiday snack boards
- Top oatmeal or yogurt bowls
- Mix into granola
- Pack into jars for gifts
- Enjoy straight from the pan (no judgment)
The printable recipe card for vegan candied pecans
Did you love this recipe?
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Vegan Candied Pecans (Oven-Toasted Maple Brown Sugar Pecans)
Equipment
- oven
- stovetop
Ingredients
- 2 cups pecan halves
- 2 Tablespoons vegan butter
- 2 Tablespoons maple syrup
- 4 Tablespoons brown sugar divided, see notes
- ¼ (heaping) teaspoons salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Prep the pan & melt the butterPreheat the oven to 325°F and line a large baking sheet with parchment. Melt the vegan butter in the microwave or on the stovetop.
- Make the syrup coatingIn a medium pot, combine the melted vegan butter, maple syrup, 2 tablespoons of the brown sugar, cinnamon, and salt. Heat over medium-high, stirring until the mixture melts and begins bubbling around the edges. (Note: You will use 2 tablespoons of the brown sugar in this step and two tablespoons in another step below.)
- Coat the pecansAdd the pecan halves and toss well to coat. Continue cooking for 3 minutes, stirring constantly so the sugar doesn’t scorch.
- Finish with vanilla & extra sugarRemove the pot from heat. Stir in the vanilla, then add the remaining 2 tablespoons brown sugar and toss until every pecan is coated.
- Bake until toastedSpread the pecans onto the parchment-lined baking sheet in a single layer. Bake for 9 minutes.
- Cool & separateLet cool for a couple of minutes, then break apart by hand so the pieces don’t stick together. Cool completely (about 20 minutes) until dry and no longer tacky. Store in an airtight container for up to 5 days.
Notes
- Serving size is a modest ¼ cup — adjust calorie information if you prefer a more generous portion.
- The stovetop cook time is included in the total prep time.
- Brown sugar is divided: half melts with the butter, the rest is added after cooking to create a crunchy coating.
- Salt amounts matter here — ¼ teaspoon wasn’t enough, ½ teaspoon was too much. A heaping ¼ teaspoon is just right.
- Do not double this recipe. The sugar mixture doesn’t caramelize properly when doubled, and the nuts won’t spread in a single layer for even toasting. If you need more, simply make two separate
Do you think I could make these in an air fryer?
I think you’d have to set the temp lower for sure. Let me know if you decided to give it a try.