When my husband and I were in Chicago this past summer visiting family, my sister-in-law and I went grocery shopping to pick up necessary items for the fourth of July holiday and she picked up a container of candied pecans.
I knew I could make these sweet treats, but I wanted to make them according to stricter food preferences and I wanted to see if my version of candied pecans, tasted just as good or better than the store-bought version.
Game on!
I must say I am by no means a baker, but I enjoy baking especially for special occasions or if we are having company over. These candied pecans were seriously, the easiest sweet treats or anything actually I have ever made. Now, it made my life a lot easier because I already had all the ingredients in my pantry so that was very convenient!
If you do not have the ingredients it’s not hard at all finding them in the health food section of the grocery store. And really the only ingredients that might not be with all the other baking ingredients would maybe be the coconut sugar and coconut oil. However, the other ingredients should already be located in the baking aisle. On a side note, when I was making this recipe it not only doubled as a sweet treat and but also as a festive holiday air freshener!!
I actually made a double batch and froze the majority of the pecans and took some home for Thanksgiving and kept the other batch in the freezer. These candies will last about a month and are great to make ahead of time for any parties or to use in a cookie/candy gift exchange!
Enjoy!!!
Merry Christmas and Happy Holidays!
Ingredients:
- 1-2 Tablespoons coconut sugar
- 2 Tablespoons 100% pure Maples Syrup
- 2 teaspoons cinnamon
- ¼ teaspoon salt (I use Pink Himalayan sea salt)
- 2-2 ½ teaspoons coconut oil
- 2-2 ½ cups unsalted pecan halves
Directions:
- Before you begin lay parchment paper on your counters or separate cookie sheets
- In a bowl mix together coconut sugar, maple syrup, cinnamon and salt
- In a larger pan, preferably non-stick add your coconut oil over medium heat, and sugar mixture from the mixing bowl. Stir this mixture until oil is melted and smooth.
- Add your pecans and stir until all the pecans are thoroughly coated. Keeping stirring, careful not to burn the pecans, for 3-5 minutes making sure the pecans are saturated in the mixture.
- Pour the coated pecans on the parchment paper and scrape out any excess sugar mixture over the pecans trying to keep an even layer. Allow pecans to completely cool.
- Store any pecans after they have completely cooled in an airtight container.
LEMONBERRY & FIG 