Gluten-Free Candied Pecans
By the Gluten Free Recipes team ·
These irresistible candied pecans offer a delightful crunch with a sweet and savory glaze. Perfectly spiced and toasted to golden perfection, they are an addictive snack for any occasion.
At a glance: This easy snacks recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 6 ingredients — including pecan halves, coconut oil, maple syrup — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Candied Pecans: When preparing this snacks recipe, to prevent gluten cross-contamination, ensure all ingredients, especially packaged items like maple syrup and spices, are certified gluten-free. Use clean utensils and baking sheets that have not come into contact with gluten-containing ingredients In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Candied Pecans: This recipe is naturally gluten-free, relying on whole nuts and pure spices. Always ensure your maple syrup and any pre-packaged spices are certified gluten-free.
Ingredients
- 2 cups pecan halves
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 0.5 tsp salt
- 0.25 tsp cayenne pepper (optional)
Instructions
- 1
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper for easy cleanup. Ensure your pecan halves are certified gluten-free before proceeding.
- 2
In a large bowl, combine the melted coconut oil and maple syrup, whisking until well incorporated. Add the cinnamon, salt, and cayenne pepper (if using), and stir to create a fragrant glaze.
- 3
Add the pecan halves to the bowl with the glaze, tossing them gently until each nut is thoroughly coated. The pecans should look glossy and well-seasoned.
- 4
Spread the coated pecan halves in a single layer on the prepared baking sheet. Bake for approximately 15-20 minutes, stirring halfway through, until the glaze is bubbling and the pecans are fragrant and lightly toasted. Watch them closely to prevent burning.
- 5
Remove the baking sheet from the oven and let the candied pecans cool completely on the sheet. They will crisp up as they cool. Once cooled, break apart any clusters and serve immediately or store in an airtight container for up to 5 days.
Nutrition (per serving)
Tips & Notes
- Coconut milk separates in the can — stir or shake well before using.
- Refrigerate maple syrup after opening and use within a year.
- Toast whole cinnamon sticks briefly in a dry pan before grinding for a more aromatic flavor.
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