Cinnamon Coconut Roasted Pecans (Refined Sugar Free, Vegan)
These six ingredient Cinnamon Coconut Roasted Pecans make a great sweet snack or thoughtful homemade gift. Bonus - they make your home smell wonderful while baking!
When I was younger, the girls in my family used to go to the Festival of Trees in our hometown. It was a huge event held at the local hockey rink and it is some of my favorite memories. My grandma LOVED Christmas (seriously, her decorations would have put Santa to shame) so to spend hours looking at holiday decor and Christmas trees wasn't unusual.
We'd always leave with new "Reindeer Parking" signs for our yard, ornaments for our tree or another Santa for our house. We'd also leave with the most amazing roasted nuts. They were the kind that filled the whole stadium with their aroma, so you could smell them when you walked in. Getting them each year and snacking while shopping was always a perk and we always had to take some extra home.
Those memories are what I had in mind when I created this recipe. I wanted something that you could make for yourself as a treat but could also double as the perfect homemade holiday gift. These roasted pecans give off that same, delicious cinnamon-y smell so you'll love have them roast in your oven! They're refined sugar free so are an ideal sweet snack. I like to eat mine on their own, or tossed on top of some yogurt! They're also beyond easy to make, so if you're looking for a thoughtful homemade gift for a foodie in your life, pack these into a mason jar or small food gift bag and tie it with a festive ribbon.
I recommend keeping them in an airtight container on your counter for up to a week, but I highly doubt they'll last that long. PS - if pecans aren't your thing, try this same recipe with almonds or walnuts!
- 4 1/2 tbsp maple syrup
- 3 tbsp butter or coconut oil
- 2 tsp cinnamon
- 1/2 tsp salt
- 10 oz raw pecans
- 3 tbsp shredded coconut
2. Melt butter, maple syrup, salt, cinnamon together and let simmer to thicken.
3. Mix in coconut flakes and pecans to coat.
4. Spread on parchment paper covered baking sheet. Roast for 25-30 mins, flipping 1x through