These candied maple cinnamon pecans are perfect for autumn and pair well with desserts, breakfast granola bowls, and are even great to eat on their own as a snack. The maple and cinnamon flavors make it the perfect comforting fall snack, and the maple syrup gives the pecan a crispy and flaky exterior.
Ingredients
Equipment
Method
- Measure 3 cups of pecan halves in a bowl. Also, preheat your oven to 300 degrees Fahrenheit.
- In a separate bowl, pour in the aquafaba and whisk it until frothy. See recipe notes for aquafaba.
- Add in the maple syrup, cinnamon, maple extract, and vanilla extract.
- Add in the pecans and mix until well combined. Adjust any ingredients as necessary. The pecans absorb some of the sugar while baking, so I always add a bit of extra sugar or maple syrup.
- Line a baking tray with parchment paper. Pour the pecans onto the tray, and spread them out as much as possible so that they bake evenly.
- Bake for 20 minutes, and then take the pecans out of the oven and stir them around. Bake for another 15-20 minutes. After removing from the oven, let them air dry for a few minutes.
- Sprinkle it with powdered sugar and enjoy as a snack or with your favorite desserts!
Notes
Aquafaba:Â Aquafaba is the liquid that comes from cooking chickpeas. You can find it in a can of chickpeas, or you can cook your own chickpeas and save the water. It serves as an egg substitute in a lot of vegan desserts, as it helps with binding. If you don’t have this, the maple syrup should be enough to help the ingredients stick to the pecans.