These candied pecans are the perfect sweet. They’re pretty in a bowl when you have company or as a little gift in a ribbon-wrapped jar. You don’t see homemade candied pecans often which makes these delicious gems a special treat.
The original, non-vegan recipe was given to me by my Aunt Eva. She always has the coolest stuff. When we were growing up she gave me a jellybean dispenser which I still use to this day. It’s a favourite among my students.
I hadn’t made Aunt Eva’s candied pecans since I went vegan almost two years ago. The original recipe contains egg whites which are fine for vegetarians but not plant-based eaters. I tried to make them last year, but my homemade flax eggs were too runny and it was a flop.
Recently, my husband and his friends from work were craving these little gems and asked me to send some into work. I needed to experiment because I didn’t want to use eggs, even though his friends are not vegan.
Annnnnnd- YAY! Right before Christmas I found the perfect balance of liquid to make the sweetness stick. See the recipe below!
Candied Pecans
- 1 tbsp flaxseed meal
- 2 tbsp water
- 1/2 cup sugar
- 1 tbsp cinnamon
- 2 1/2 cups (300g) pecan halves
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Preheat oven to 225℉.
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Line a cookie sheet with parchment paper.
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In a bowl combine flaxseed meal, water, sugar and cinnamon.
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Add in pecans and stir until all of the pecans are thoroughly coated.
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Pour entire contents of the bowl onto the parchment paper and spread evenly.
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Bake for 1 hour flipping pecans every 15 minutes.
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Let cool and enjoy!
