Jump to Recipe 
These crunchy, sweet and salty maple cinnamon candied pecans are a breeze to make and contain no refined sugar or dairy. They’re a naturally gluten free and paleo treat that are perfect for holiday gifts, as salad toppers or by the handful as a sweet snack.
Big confession for me – candied nuts of all kinds are a huge weakness for me!
I grab them at the store whenever I see them so I always have some on hand. Pecans and cashews are my favorites!
I snack on them by the handful, crumble them up onto salads and on nut butter and banana toast.
So why then has it taken me so long to make my own homemade candied nuts?!
Laziness is probably the culprit here. And also not believing that I could make a LEGIT paleo version of my favorite sweet snack. But guess what? I made it paleo AND better than I’ve ever had before.
What You Need to Make Homemade Maple Cinnamon Candied Pecans
The best part of these candied pecans (besides the irresistible flavor!) is how crazy easy they are to prepare. And that you only need a few simple ingredients!
I researched lots of classic recipes for candied nuts that use an egg white along with water and sugar to create that crunchy crystalized coating that’s the best thing ever.
Swap out regular white cane sugar for maple sugar and you get a finished product that taste SO much richer than any I’ve tried before! Score another one for maple sugar!
Here’s everything you’ll need to prepare the candied pecans:
pecan halves egg whitewaterpure vanilla extractmaple sugarfine sea saltground cinnamon, pumpkin pie spice, or apple pie spice (to make them holiday festive!)
Yup – that’s all! If you’re having trouble finding maple sugar in a local store, you can purchase the one I swear by from Amazon.
I’ve never been able to find maple sugar in the store that’s reasonably priced, so this is absolutely my go-to for all my baking recipes.
It’s also incredible for making drizzles and icings. It’s low glycemic and has a much better flavor than coconut sugar, in my opinion, and doesn’t burn the way coconut sugar sometimes does.
How to Make Maple Cinnamon Candied Pecans
Preheat your oven to 250° F. The pecans need to bake at a low temperature for a long time to get nice and crunchy without burning.
Line a large rimmed baking sheet with parchment paper. In a large mixing bowl, use a whisk or an electric hand mixer to beat the egg white with the water and vanilla until the mixture is white and frothy.
In a separate small mixing bowl, whisk together the maple sugar, cinnamon and salt. Add pecans to egg white mixture and toss until evenly coated.
Pour the sugar mixture over pecans and toss until evenly coated. Arrange the coated pecans onto the prepared baking sheet and spread into an even layer.
Bake in the preheated oven for one hour, stirring once midway through, and spreading them out before continuing to bake.
Allow the pecans to cool completely before serving. Store them in an airtight container on the countertop for as long as they’ll last! Which won’t be all that long if your family is like mine!
My Favorite Ways to use Candied Pecans
As I said above, my favorite way to enjoy these is snacking on them by the handful. But actually there are endless ways to use these candied nuts!
I love them on salads, sprinkled over ice cream and with a banana on almond butter toast.
They’re also so good with fruit, yogurt, or crumbled over my pumpkin cheesecake! Additionally, they store so well at room temperature that you can gift them for the holidays.
I know I would definitely not complain about receiving a batch as a homemade gift!
I hope you’re ready for a treat that’s sure to become a new go-to recipe in your house whenever you need a sweet snack!
Preheat your oven and grab your ingredients because it’s time to make the BEST paleo candied pecans ever – let’s go!
Maple Cinnamon Candied Pecans {Paleo}
Maple Cinnamon Candied Pecans {Paleo}
These crunchy, sweet and salty maple cinnamon candied pecans are a breeze to make and contain no refined sugar or dairy. They’re a naturally gluten free and paleo treat that are perfect for holiday gifts, as salad toppers or by the handful as a sweet snack. Prep Time: 10 minutesCook Time: 1 hourCooling Time: 30 minsCourse:baking, Dessert, SnackCuisine:holiday, PaleoKeyword:baking, christmas, maple sugar, nuts, pecans, snack, thanksgivingServings: 16 servings
Print this RecipeDid you make this recipe?Leave a review from votes
Ingredients
1lbpecan halves1largeegg white1Tbspwater1tsppure vanilla extract1cupmaple sugar1/2tspfine sea salt1tspground cinnamonpumpkin pie spice, or apple pie spice
Instructions
Preheat your oven to 250° F. Line a large rimmed baking sheet with parchment paper.In a large mixing bowl, use a whisk or an electric hand mixer to beat the egg white with the water and vanilla until the mixture is white and frothy.In a separate small mixing bowl, whisk together the maple sugar, cinnamon and salt.Add pecans to egg white mixture and toss until evenly coated.Pour the sugar mixture over pecans and toss until evenly coated. Arrange the coated pecans onto the prepared baking sheet and spread into an even layer.
Bake in the preheated oven for 1 hour, stirring once midway through and then spreading out again before continuing to bake. Allow the pecans to cool completely before serving. Store them in an airtight container on the countertop.
Nutrition
Calories: 250kcalCarbohydrates: 18gProtein: 3gFat: 20gSaturated Fat: 2gSodium: 78mgPotassium: 160mgFiber: 3gSugar: 14gVitamin A: 16IUVitamin C: 1mgCalcium: 35mgIron: 1mg
Did you make this recipe?
Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma
Shop Products and Ingredients:
Want More Paleo Snack Recipes? Try One of These!
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!