I love making candied nuts during the holidays. They feel festive, satisfy a sweet craving, and are pleasantly filling. Lately I’ve been on a candied pecans kick—so easy to make, and my husband can’t get enough.
You can easily dress this recipe up with spices like cinnamon or a pinch of cayenne (I think the two together would be excellent), but lately I’ve been enjoying the simplicity of sweetened pecans. These make a fantastic gluten-free snack and are a perfect addition to your holiday spread.
Candied Pecans
Ingredients
- 2 cups pecans
- 1 tablespoon olive oil
- 2 tablespoons yacon syrup (or your preferred liquid sweetener)
- ½ tsp sea salt
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, toss the pecans with the olive oil, yacon syrup (or chosen sweetener), and sea salt until the nuts are evenly coated.
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Spread the coated pecans in a single layer on a 9 x 13 inch baking dish or on a baking sheet lined with parchment paper.
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Bake for about 15 minutes, stirring once halfway through, until the pecans are fragrant and lightly caramelized. Watch carefully to prevent burning.
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Remove from the oven, let cool completely, then break apart any clusters and serve or store in an airtight container.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Equipment
Large Bowl
9 x 13 Inch Baking Dish (or rimmed baking sheet)
Measuring Utensils
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For anyone interested in the “Go Ahead Honey It’s Gluten Free” grain-free cakes round-up: submissions are due November 25th. There have already been many lovely entries, so if you plan to participate, be sure to send yours before the deadline.