These Easy Stovetop Candied Pecans are deliciously crunchy, vegan, gluten free and paleo. They are perfect for topping everything from breakfasts to salads to desserts!

If you’re a salad lover, there’s a good chance you’ve probably bought those candied pecan packages in the supermarket, or even had them in your salad when you ate out at a restaurant. Well, the latter is exactly what drove me to needing to make these at home. The result? Not only do they taste even better than store-bought candied pecans, these easy stovetop candied pecans are also way cheaper.

Bonus: they are the perfect topping for everything.

Let me introduce you to the story of how my candied nuts obsession started. There’s a french restaurant close to our home that I was hooked on. In particular, they have a fall frisee (greens) salad with blue cheese, dried cranberries, candied nuts and a mysterious amazing quite possibly mango dressing.

I had this salad everyday for lunch for about 2 months straight.

After realising that I was spending uh, all our rent money on this salad, I attempted to make it from home. While I didn’t completely crack the dressing, I got the candied pecans spot on. Cue these easy stovetop candied pecans being made in my house and them going on EVERYTHING. Salads, oatmeal, desserts, snacks, it became an obsession. Two days later my husband found me buried in 18 cups of candied peca… okay that last part is a bit untrue. But seriously, these are so incredibly easy, so addictive and way cheaper than the store bought ones.

Definitely worth what will inevitably become an addiction to making these once a month, if they’ll last you that long.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

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Easy Stovetop Candied Pecans (Vegan)

1 min Prep Time

5 min Cook Time

6 min Total Time

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Ingredients

• 1 tbsp vegan butter
• ¼ cup unrefined cane sugar or coconut sugar
• 1 cup pecans

Instructions

1. Set a sheet of parchment paper on a baking sheet. Set aside
2. In a pan over medium high heat, add the pecans, cane sugar and the vegan butter.
3. Stir everything together with a wooden spoon and heat for about 5 minutes, until the sugar and butter have melted together and nuts are coated. Watch carefully and keep stirring so it doesn't burn.
4. Once nuts are coated, transfer to parchment paper, separating nuts. I like to use a silicone tons or spatula and pull them apart quickly so that they don't set together.
5. Allow to cool until hardened and either use immediately or place in an air-tight tupperware container for up to a month.

Notes

Adapted and inspired by Natasha's Kitchen Candied Walnuts recipe

This recipe is vegan and gluten free.
HOW TO STORE
You can store these nuts in an air-tight tupperware container for up to a month.

6.6.15

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