Candied Coconut & Cinnamon Pecans

Have you ever tasted something and thought, "Oh man, I wish I didn't discover this, because now I don't think I can stop..."? That's how I felt with these candied pecans. Seriously. Probably one of the yummiest things I've eaten in a long time.

I always loved caramel. Like seriously LOVED it. If it was the flavour of ice cream, I ordered it. If it was those little caramel bites, I was all over it. If it was caramel coated apples... don't even get me started.

Since becoming vegan there are few things that have resembled caramel for me, but these here candied pecans are one of the those things. And this discovery was totally by accident.

The combination of pecans, shredded coconut and cinnamon might have done the trick, but I think it's all about that fusion of the coconut oil and maple syrup... and when it hardens after being taken out of the oven: oh my! Heaven.

So no need for further words, because my mouth is about to be stuffed with a handful of these pecans. Care to join me?

Pro tip: batch make on meal prep day to enjoy as a snack throughout the week!



Candied Coconut & Cinnamon Pecans

Recipe PDF

▸ ▹ Vegan, gluten-free

Yield: 2 cups Prep Time: 5 min Cook Time: 10 min Total Time: 15 min


2 cups (280 g) pecans, or sub your nut of choice

2 Tbsp (30 mL) maple syrup (or sub agave syrup)

2 Tbsp (20 g) unsweetened shredded coconut

1 Tbsp (15 mL) coconut oil, melted

1/8 tsp ground cinnamon

1/4 tsp salt


  1. Preheat oven to 350 F/ 180 C.

  2. Mix maple all ingredients, except for the pecans, together in a medium bowl. Then add in the nuts and toss to combine. Place on a baking sheet covered with baking paper and roast for 5 minutes.

  3. Then remove from the oven, stir, and roast for another 5-7 minutes, or until fragrant . Note: the nuts continue to cook a little even after taken out of the oven and the mixture may still look wet but it will harden as it cools; so be careful not to over-cook them. Allow to cool fully before storing in an air-tight container.


  1. Variations: use any other type of nuts or sprinkle on some coconut sugar at the end if you like it sweeter!

  2. Storage: store in an air-tight container on the counter for up to 2 weeks; store in the freezer for up to one month.


Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia

Featured Posts