Although this recipe is for vegan candied pecans you can of course use any nut you prefer or a combination of all different nuts!
I love this recipe as a topping for so many different things.
I made it originally as the topping for my pumpkin cheesecake bars but I didn’t stop there.
Well first of all I ate most of them before they even made it to the top of that pumpkin cheesecake bar!
But as I ate them I thought, “what a really great gift idea this holiday season!”
So off I went making more to fill up in little jars to give as gifts.
Subtly spiced with cinnamon, nutmeg, ginger and cloves; and the secret ingredient to make these 100% vegan is the aquafaba!
As many of you may know the key to candied nuts is the egg white that sort of sticks everything together making a sugary glaze and a crispy crunch.
Well aquafaba to the rescue (again!) and you have yourself a really easy, really delicious topping for ice cream, cakes, pies and more!
- Aquafaba 3 Tablespoons
- Vanilla Extract 1 teaspoon
- Pecan Halves (or other nuts) 2 cups
- Granulated Sugar ½ cup (100g)
- Cinnamon 1 teaspoon
- Nutmeg ⅛ teaspoon
- Ginger ¼ teaspoon
- Cloves ⅛ teaspoon
- Salt pinch
- Whip the aquafaba in a large mixing bowl until foamy.
- Add the vanilla extract and whip it to incorporate
- Add the pecans and toss to coat well
- Combine the sugar, salt & spices and add to the pecans in the bowl.
- Toss well to evenly coat
- Spread onto a silicone mat or a lightly oiled sheet pan
- Bake in a preheated 300°F oven for 20 minutes, stir them up after you take them out of the oven and redistribute and cool
- Store in an airtight container for up to 1 month at room temperature
These are so so so yummy!!! I had a little bit of excess liquid on the pan after the 20min. I transferred them to another pan for another 10min and they were all dried and perfectly toasty. You’re recipes are so amazing! How could it be hard to be vegan with all these delicacies !
awe thanks Rose!