These pecans are glazed with a just-right sweetness from coconut nectar. You can use pure maple syrup, if you prefer. The pumpkin pie spice provides that distinctive pumpkin pie-like flair, of course. And the pinch of sea salt punches up taste and provides balance for the sweetness. A handful of these pecans makes a delightful snack. They’re also ideal for tossing into salads or sprinkling onto so many seasonal dishes. Hope you make a batch or two … soon!

Candied Pumpkin Spice Pecans [Vegan]

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Cooking Time



  • 1/2 cup pecan halves
  • 1 tablespoon coconut nectar
  • 1/4 teaspoon pumpkin pie spice
  • pinch of sea salt (a generous pinch!)


  1. Line a plate with unbleached parchment paper. Fully preheat a cast iron or other stick-resistant skillet over medium heat.
  2. Add the pecan halves, coconut nectar, pumpkin pie spice, and salt to the skillet. Cook while stirring until the pecans are caramelized (browned), well-coated, and sticky, about 3 1/2 minutes.
  3. Transfer the candied pecans in a single layer onto the parchment paper-lined plate. Set aside to cool and crisp.

Nutritional Information

Per Serving: Calories: 210 | Carbs: 14 g | Fat: 18 g | Protein: 2 g | Sodium: 80 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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