This simple but incredibly delicious vegan candied pecans recipe makes enough for around ten toppings for porridge, milky puddings, or to enhance a rich and creamy ice cream.
It’s also wonderful with savouries, such as strong vegan cheese.
By the way…
Did you know that pecans come from a species of hickory tree? I didn’t until I Googled them, and I’m now wondering whether it’s the same type of hickory which is used for liquid smoke.
Apparently, pecans are native to Mexico and southeastern USA, which I guess is why pecan pie always seems so typically American to the rest of the world. Maybe to Americans too.
According to Wikipedia, pecan comes from the Algonquian language, and means simply that it’s a nut which needs to be cracked open with a stone!
A while back, I came across a recipe for spicy bar nuts, and thought that actually I could make something similar to go on top of my porridge. I don’t like porridge made with milk and sugar, so instead, I make it with diluted apple juice and a spoonful each of slivered almonds and sultanas. However, great as it is (and it is!), I sometimes want something different sprinkled over the top. Smashed up, these candied pecans proved to be the perfect topping.
This is such a simple, yet wonderfully delicious recipe – I defy anyone not to fall in love with it. Do be warned though, it is incredibly more-ish, so if you’re going to make it with a particular recipe in mind, you may want to make a little extra.
For y’know… testing purposes.
Not only are these candied pecans delicious as a topping for porridge, they work superbly well with really good vanilla (n)ice cream, creamy rice puddings, and for topping dishes which are a mixture of sweet and savoury.
Also, if you’re having a party, they work really well as an appetiser before a meal, or as a snack to serve with drinks.
For the braver among us, why not add a dash of Tabasco, or some finely-chopped dried chilli? I sometimes add crushed long pepper instead of chilli to give the pecans a kick – it works really well. Crushed up black peppercorns are good too.
Vegan Candied Pecans
- slightly spicy
- very more-ish
How To Make Vegan Candied Pecans
- Heat your oven to 170°C (325°F)
- Line a baking tray with silicone parchment, and set aside.
- Remove the cardamom seeds from their pods; this is made easier by putting them in a plastic bag and giving them a gentle bash with a pestle or rolling pin.
- Crush the liberated seeds, and set to one side.
- Finely chop the sugar (or coarsely chop, then blitz in a spice grinder or food processor).
- Whisk the aquafaba until it's frothy (but not forming stiff peaks), then gently stir in the sugar and salt.
- Fold in the nuts, cardamom, and allspice, making sure everything is coated.
- Spread the mixture evenly over the baking tray, and bake for 10-15 minutes, making sure it doesn’t burn.
- Remove the tray from the oven, and slide the parchment onto a cooling rack. Please don't attempt to 'just try a bit' yet - trust me, it will hurt.
- Once the pecans have cooled, all you have to do is crush them if using as a topping, or break off individual pecans to enjoy as they are.
- If you don’t have any coconut palm sugar, you can use Demerara sugar.
- If you have a spice grinder, do grind your spices as you need them - that way the oils won’t evaporate during storage, and you’ll get a much more aromatic flavour (not to mention more of the health benefits).
- 1 cup = US cup = 240 ml
- 1 tbsp = US/UK = 15 ml
- 1 fl oz = US = 30 ml