Candied pecans in a white and turquoise bowl on a white table top.

4-Ingredient Candied Pecans (Paleo + Vegan)

Oh. My. God.

These candied pecans are insanely addictive. So maybe make a double batch so you don’t have to share yours. Kidding…okay semi kidding.

But I can’t take credit for this recipe. My mom has been making these for us since we were kids. To this day, when she makes candied pecans, she has to make enough for us all to get a mason jar full to take home. My three brothers and I are all full-grown adults.

And since I have been nursing a stubborn cold for the past week, I made her make some and take a picture for this blog for me. Luckily, she’s a food photographer. Thanks, Mom!

Treat Yo’ Self

Okay… let’s just be clear on something here.

I eat very healthy — obviously. But in no way shape or form do I give up sweet treats. That’s just ludicrous to expect a person to do that.

You just have to find healthier alternatives.

So over the holiday season (aka the season of cookies, chocolate, and candied everything), choose recipes that aren’t sweetened with loads of refined sugar.

A few of my favourite alternatives are raw honey, real maple syrup and coconut sugar/syrup.

And for those that are on a low-carb plan or are diabetic, monk fruit extract is my favourite with stevia being a runner-up.

These are a few of my favourite treat recipes I have kicking around on the KSW blog:

4-Ingredient Candied Pecans (Paleo + Vegan)

These candied pecans are insanely addictive. They're slow-roasted with maple syrup, cinnamon, and a pinch of sea salt for the perfect sweet treat.

10 minPrep Time

60 minCook Time

1 hr, 10 Total Time

Yields 2 1/4 cups


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  • 2 ¼ cups pecan halves
  • ½ cup maple syrup
  • 1 ½ tsp ground cinnamon
  • ½ tsp unrefined salt


  1. Preheat the oven to 225. Line a baking sheet with parchment paper and set aside.
  2. Add pecans to a mixing bowl.
  3. In a separate bowl, combine the maple syrup and cinnamon.
  4. Pour over the pecans and mix to combine.
  5. Spread the nuts in a single layer across the baking sheet.
  6. Bake at 225F and flip every 10-15 minutes for about an hour. Dust with salt halfway through baking.
  7. Cool on pan and store in a glass mason jar.

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