Vegan Candied Pecans Are a Dessert All on Their Own
Originally created as the topping for pumpkin cheesecake bars, these candied pecans quickly became a favorite on their own.
They also make a thoughtful, homemade holiday gift.
An easy, delicious snack or a crunchy topping for desserts
Perfect on ice cream, cakes, pies, or simply eaten by the handful.
Pack them in jars for gifting this holiday season.
Subtly spiced with cozy warm spices
These pecans are flavored with cinnamon, nutmeg, ginger and cloves.
The vegan secret is aquafaba — the liquid from canned chickpeas — which replaces egg whites to create a sticky glaze and crunchy finish.
Use pumpkin pie spice for convenience
If you prefer, substitute 1½ teaspoons of pumpkin pie spice for the individual spices listed below.
Video demonstration available (skip to 2:20 for the candied pecans).
Want a sugar-free version? Use your preferred granulated sugar substitute.
Vegan Candied Pecans
Make them sugar-free by using your favorite granulated sugar substitute.
15
20
35
2 cups
Ingredients
- 3 Tbs Aquafaba
- 1 teaspoon Vanilla extract
- 2 cup Pecan halves
- ½ cup Granulated sugar 100g
- 1 teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- ¼ teaspoon Ginger
- ⅛ teaspoon Cloves
- pinch Salt
Instructions
-
Whip the aquafaba in a large mixing bowl just until frothy and foamy. Stir in the vanilla extract.
-
In a separate bowl, combine the sugar, salt and spices.
-
Add the pecans to the sugar-spice mixture, then pour the pecans into the aquafaba foam and toss until evenly coated.
-
Spread the coated pecans on a silicone mat or lightly oiled sheet pan in a single layer.
-
Bake in a preheated 300°F (150°C) oven for 20 minutes. Remove, stir to redistribute any clumps, and allow to cool completely; the coating will crisp as it cools.
Video
Notes
Tried this recipe?
Let us know how it turned out!