Vegan Candied Pecans

These are the best vegan candied pecans and are so quick and easy to make right on the stovetop. Sweet with just a hint of heat, they're perfect for snacking and just the thing to jazz up a boring salad.

I also love putting these out with a cheese board for parties along with my smoky toasted pecans and they simply disappear.

this Recipe

Table of Contents

• Ingredient Notes
• Step By Step Instructions
• Frequently Asked Questions
• Storing and Freezing
• You might also like these recipes...
• Recipe
• Related Recipes

Ingredient Notes

• pecan halves - these should be plain and untoasted. This recipe also works well with walnuts. If you're using toasted nuts skip that step in the recipe.
• vegan butter - I used Earth Balance this time, but any vegan stick butter will work for this recipe
• brown sugar
• maple syrup - you could likely substitute agave instead
• salt
• cayenne pepper - use lots if you like things spicy

Step By Step Instructions

Let's start by toasting the pecans in a dry non-stick or cast iron pan set over medium-high heat for 4 minutes stirring, tossing or flipping often to avoid burning.  They will start to smell toasty and fragrant and slightly darken in color when they're ready, but be careful because there's a fine line between beautifully toasted and burnt.

Then go ahead and transfer the toasted nuts to a bowl and set aside.

Add the vegan butter to the pan and once melted stir in the brown sugar and maple syrup. Continue to stir until the sugar is dissolved.

Then add in your salt and cayenne pepper and stir to combine.

Throw the pecans back into the pan and stir them around until they're fully coated.

Then spoon them out onto a piece of parchment paper and let sit at room temperature until cool. This usually takes 15 minutes.

That's it!! Vegan candied pecans in less than 20 minutes. Doesn't get much easier than that.

Frequently Asked Questions

Storing and Freezing

Once they are completely cooled, you can store these for up to a week in an airtight container. No need to refrigerate.

I don't usually freeze these, because they are so quick to whip up fresh. However, once completely cooled they can be be frozen and will keep for about a month.