Cinnamon Maple Pecans and Pepitas
These Cinnamon Spiced Pecans & Pepitas make a great holiday appetizer, snack, or easy food gift! Made with just 4 ingredients and no egg whites, it's an easy, vegan appetizer!
Servings 10 people
- 1 tbsp turbinado or coconut sugar
- 3 tbsp pure maple syrup, warmed
- ½ tsp ground cinnamon
- 2½ cups raw pecans or 3 cups pumpkin seeds (bulk bins)
- pinch pink Himalayan salt
Preheat oven to 300°F. Prepare a large baking sheet fitted with parchment paper.
In a medium bowl, whisk sugar, maple syrup, and cinnamon until the sugar dissolves and the glaze is smooth. Add the nuts or seeds. Toss to coat.
Spread nuts onto the prepared baking sheet in a single layer. Roast 20 minutes, turning once. Remove from the oven, add the salt evenly and stir the nuts to prevent from sticking to the parchment. Let cool completely. Store cooled nuts in a sealed glass jar.
Tips for crunchy candied pecans:
Leave space between the pecans on the pan.
This will allow the pecans or pepitas to get nice and crunchy.
Calories: 192kcal | Carbohydrates: 8g | Protein: 2g | Fat: 17g | Saturated Fat: 1g | Fiber: 2g | Sugar: 5g