These candied pecans are absolutely delicious and couldn’t be easier to make. I made these to add to the top of my favorite summer salad but you could add them to ice cream, smoothies, or just eat them plain – which is what my kids like to do.
Traditional candied nuts are made with processed white sugar, which we all should know by now is the devil. ? I opted to use maple syrup for this recipe because it’s a much healthier option. Maple syrup is high in manganese, which is an important trace mineral our bodies need in order to support proper brain and nerve function. Manganese also helps eliminate free radicals and is a key player in energy production. Maple syrup also contains other important nutrients like robioflavan, zinc, and magnesium.
This recipe only needs 1 pan and 4 ingredients. That’s it! So easy! You’ll need:
Be careful towards the end of the cooking process. There’s a fine line between the nuts being candied completely, and burning. So keep a watchful eye on them. They only need to cook for about 3-5 minutes. Stovetop heat varies so again, make sure you’re paying close attention! I had my gas stove set to medium heat and it took about 4 minutes. Well what are you waiting for? Go candy some nuts!
Stove-Top Paleo Candied Pecans
- 1 cup raw pecan halves
- 3 tablespoons pure maple syrup
- 1 teaspoon avocado oil
- large pinch of sea salt
- 1/4 teaspoon cinnamon optional
- Prepare a baking sheet with parchment paper and set aside. (You'll transfer the nuts to the parchment paper to cool)
- In a medium skillet, add the oil, maple syrup, salt and cinnamon (if using) to a medium sized and stir to combine over low heat.
- Once combined, add the pecans and stir until all the pecans are coated in the syrup mixture.
- Increase the heat to medium and gently stir until the syrup mixture begins to bubble.
- Let the pecans cook in the syrup mixture for 3-5 minutes stirring occasionally to evenly coat the nuts and prevent sticking.
- Once most of the bubbles have disappeared and your nuts look sticky, transfer them to the parchment paper to cool for about 45 minutes. Make sure the nuts are spread out in a single layer.