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Cinnamon Roasted Pecans

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These paleo and vegan Cinnamon Roasted Pecans are made with a cinnamon crunch coating and are ready in under an hour! Flavored with cinnamon, nutmeg, allspice, and coconut sugar, these pecans will make your house smell heavenly, like a winter wonderland! {Vegan + Paleo}

Ingredients

Scale
  • 3 cups pecans, whole or halved
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allpsice
  • 1/8 teaspoon nutmeg
  • 2 tablespoons tapioca flour
  • 1 tablespoon coconut sugar (more or less, as desired)

Instructions

  1. Set oven to 300 degrees. Line a baking sheet with parchment paper and set aside.
  2. Pour the pecans into a mixing bowl. Then stir in the melted coconut oil and maple syrup. Next add the cinnamon, allspice, nutmeg, coconut sugar, and tapioca flour and stir everything together in broad sweeping motions so all the pecans are coated.
  3. Spread the pecans evenly on the parchment-lined baking sheet and bake for up to 45 minutes, stirring the pecans and rotating the baking sheet every 15 minutes until the desired consistency is reached.
  4. Remove from oven, sprinkle with the coconut sugar, and let cool.
  5. Store in airtight container for up to one week.

    Notes

    • You may not need to roast the pecans for the full 45 minutes. After the 30-minute mark, it’s important to keep a close eye on the pecans to ensure they don’t burn.
    • For added crunch, once you remove the roasted pecans from the oven, sprinkle 1/2 teaspoon coconut sugar over the pecans while they’re still warm.