Make these Maple Candied Pecans in a matter of minutes for a quick and easy delicious snack. Try a combination of almonds, cashews, and pecans for a unique twist, or go with the tried-and-true pecans. You may eat these nuts on their own, or sprinkle them on salads, ice cream, and more!
These candied pecans are vegan and gluten free. They are the perfect toppers for many dishes. You can toss these maple pecans on your ice cream, yogurt, smoothie bowls, pancakes, salads and SO MUCH more!
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Ingredients:
2 cups pecan halves (or any mixture of raw nuts)
1/4 cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon sea salt
2 cups pecan halves (or any mixture of raw nuts)
1/4 cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon sea salt
Directions:
In a skillet, stir together maple syrup, vanilla and sea salt over medium heat and allow to warm up for 1 minute.
Add the nuts and stir constantly to coat.
Continue to stir the nuts until all of maple syrup has been absorbed (about 5-7 minutes). Make sure to stir continuously so as not to burn the nuts. You want to cook until all the maple is absorbed and letting the nuts sit in one spot for too long can easily turn into burned nuts!
Remove from stove and pour mixed nuts evenly over parchment paper to cool.
In a skillet, stir together maple syrup, vanilla and sea salt over medium heat and allow to warm up for 1 minute.
Add the nuts and stir constantly to coat.
Continue to stir the nuts until all of maple syrup has been absorbed (about 5-7 minutes). Make sure to stir continuously so as not to burn the nuts. You want to cook until all the maple is absorbed and letting the nuts sit in one spot for too long can easily turn into burned nuts!
Remove from stove and pour mixed nuts evenly over parchment paper to cool.
You can sprinkle cinnamon sugar mixture over if desired for a sugar coated look. Break apart once cooled.
Store in an airtight container for about 2 weeks.
Store in an airtight container for about 2 weeks.
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