Coconut Sugar Candied Pecans


most of us know that nuts and seeds are a source of good fats. the kind that helps your cholesterol by destroying the bad cholesterol and increasing the good. but when i place walnuts and almonds and pecans in front of my children, they just stare at me. the novelty has worn off. they want something else.

so i tell them: pecans have really great minerals like manganese, potassium, calcium, iron, magnesium, zinc and selenium, and then i tell them that nuts are an awesome source of B-complex groups of vitamins like riboflavin, niacin, thiamin, B-6 and folates. we talk about how nuts can offer protection from diseases, that they’re powerful antioxidants, and that pecans are an especially good sources of vitamin-E.


the simple truth is, nuts are good for you. and that’s what kids, and grown-ups, need to know. but sometimes they aren’t delicious; especially to young palates. this recipe is low glycemic, full of delicious flavor and brings out a good crisp crunch in the pecan. i have to intentionally only eat about 4-5 candied pecans, at a time, or i would easily devour an entire bowl of them. and that may not be the best idea.

but this recipe is a good idea. enjoy these on a salad, or packed in school lunches, or take for a mid-morning snack. and if pecans aren’t your favorite, use raw walnuts or almonds instead.

and hey. don’t forget to pin it and print it. and if you haven’t liked Taste and See on Facebook. head on over and do that now.


candied pecans

Coconut Sugar Candied Pecans
Recipe type: gluten, dairy, soy, grain FREE
Prep time: 
Cook time: 
Total time: 
Serves: 2cups
NOTE: sub raw walnuts or almonds in place of pecans if you prefer
  • 2 cups raw pecan halves
  • ½ cup coconut palm sugar
  • 1Tbs melted coconut oil
  • 1Tbs water
  • 1 egg white
  • 1tsp pumpkin spice
  1. preheat oven to 300F
  2. in a large mixing bowl, mix oil, egg white, water and pumpkin spice
  3. fold in pecans
  4. once pecans are covered in liquid, evenly coat with coconut sugar
  5. place on greased cookie sheet (or use parchment paper)
  6. bake for 30 minutes, tossing pecans half way through
  7. allow pecans to fully cool before eating
  8. store in air tight container
  9. (refrigeration not necessary)


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