Looking for a sweet treat for topping on salads, desserts or just as a snack? Try this Paleo Maple Cinnamon Candied Pecans Recipe! This post is sponsored by NOW Foods. I love filling my pantry with their affordable, awesome goodies!
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I think I have the world’s biggest sweet tooth.
When I started eating better, giving up sweets was basically a 100% a no go.
When I started taking the junk out of my meals/snacks – I felt like a new person. One of the meals I relied on when at school (an still do today) were salads. They’re easy to take on the go, and packed with veggies – so they’re the perfect meal!
But after a few months of eating salad for lunch and dinner they got a little boring. Tyler knew how burnt out I was getting, and also knew that I still had a major sweet tooth – so he starting making me candied walnuts & pecans and sending them to me to put with my lunch
The best part about these pecans is that they’re made with real, wholesome ingredients.
When you buy candied pecans in the store or enjoy them at a restaurant, they’re traditionally made with refined sugar, and really just don’t taste as good.
These are made with organic, pure maple syrup and have so much flavor from the cinnamon and ginger. They’re delicious! I’m already looking forward to baking my Clean Eating Banana Bread and topping them with these.
You can also use them on top of our Apple Walnut Salad!
Ingredients for candied pecans
To make these candied pecans you’ll need:
You’ll also need a cookie sheet and parchment paper
Paleo Maple Cinnamon Candied Pecans
Ingredients
- 1.5 cups whole pecans
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
Instructions
- Line a dish or baking sheet with parchment paper.
- Heat a sauce pan over the stove (pan must be hot before adding in ingredients.) Stir in pecans and toss for 1 minute until they start to brown.
- Add in maple syrup, vanilla extract, and spices (mixture will be very runny)
- Stir consistently over medium high heat for 2-4 minutes until pecans are thoroughly coated and maple syrup liquid starts to absorb
- Spread nuts out on parchment paper and allow to cool for at least an hour before storing in an airtight container
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