These little pecan treats might just become your new BFF!
Eaten straight from the jar as a snack, dropped in your toddlers lunchbox, crumbled on some yogurt or chopped right on top of your roasted brussels sprouts, these bad-boys deliver on both taste and texture.
This recipe makes a small-ish batch, it doubles or triples well.
A little sweet, a little salty, a little crunchy, a lot tasty. Come on and make them.
Gluten-free, grain-free, dairy-free, vegan, and delicious! 

Download this recipe

5 from 1 reviews
Maple Roasted Pecans
Prep time
Cook time
Total time
Serves: 4
  • 1 tbsp Coconut Oil
  • 1½ cups Pecans
  • 2 tbsps Maple Syrup
  • ¼ tsp Sea Salt
  • 1 tsp Cinnamon
  1. Preheat oven to 325 degrees.
  2. Add the pecans, maple syrup, salt and cinnamon to a small roasting pan or cast iron skillet. toss all ingredients together with a wooden spoon or your hands until each piece is coated.
  3. Roast in the oven for 12-14 minutes, until pecans are browning and maple syrup gets sticky.
  4. Remove from oven, let cool and enjoy!
Different Flavors Add a tablespoon or two of shredded coconut to the mixture, use pumpkin pie spice instead of cinnamon, try ghee or melted butter instead of coconut oil for more richness, or sub in a spice like curry powder for a fun twist!

No Pecans Use almonds or walnuts instead.

No Coconut Oil: Use avocado oil, ghee, or olive oil instead.

Leftovers: Store pecans in a glass jar for up to 14 days.


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