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!
- 1 tbsp flaxseed meal
- 2 tbsp water
- 1/2 cup sugar
- 1 tbsp cinnamon
- 2 1/2 cups (300g) pecan halves
Preheat oven to 225℉.
Line a cookie sheet with parchment paper.
In a bowl combine flaxseed meal, water, sugar and cinnamon.
Add in pecans and stir until all of the pecans are thoroughly coated.
Pour entire contents of the bowl onto the parchment paper and spread evenly.
Bake for 1 hour flipping pecans every 15 minutes.
Let cool and enjoy!