Vegan Candied Pecans (Oven-Toasted Maple Brown Sugar Pecans)

A blue glass candy dish with candied pecans on a lace napkin and a few pecans surrounding the dish.

Vegan Candied Pecans (Oven-Toasted Maple Brown Sugar Pecans)

Course: Snack

Cuisine: American

Diet: Vegan

Keyword: oven roasted pecans, vegan candied pecans

Prep Time: 7

Cook Time: 9

cooling time: 20

Total Time: 36

Servings:

Calories: 229kcal

Author: Cindy Rainey

Sweet, crunchy, and lightly spiced, these vegan candied pecans are coated in a glossy maple-brown-sugar shell that caramelizes beautifully in the oven. They take just over 30 minutes from start to finish and make the perfect snack, salad topper, or holiday gift.

Print Recipe

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 butter
Preheat 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 coating
In 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 pecans
Add 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 sugar
Remove 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 toasted
Spread the pecans onto the parchment-lined baking sheet in a single layer. Bake for 9 minutes.
Cool & separate
Let 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

Nutrition