Maple Sugar-Coated Pecans

Maple Sugar-Coated Pecans
November 15, 2017 GLN Editor


(from the Decolonizing Diet Project Cook book)

by Bradley Barb – Wednesday, January 23, 2013, 5:29 PM

Makes 4 cups

Maple Sugar-coated Pecans*


4 cups raw pecan halves

¼ cup sunflower oil

¼ cup maple syrup

½ cup maple sugar

 Preheat oven to 350 degrees

Spread pecans on large baking sheet. Toast for 4 minutes, stirring halfway.

Remove pecans from oven, place in a large bowl. Add the sunflower oiland stir with a wooden spoon until thoroughly coated. Add the maple syrup and stir until thoroughly coated. Add the maple sugar, stirring until thoroughly coated.

  • Heat a large cast-skillet to medium-high. Add the pecans, scraping all of the mixture from the bowl. Stir constantly with a wooden spoon until most of the liquid has evaporated, about 2 ½ to 3 minutes.
  • Transfer pecans to a platter or the original (clean) baking sheet (Terry transfers to parchment paper). Quickly spread out, separating them with a fork. Set aside to cool.
  • Serve warm (Also tasty completely cooled.)

*Adapted from “Double Maple-Coated Pecans” in Vegan Soul Kitchen by Bryant Terry.

No Oil Variation: I tried the recipe, eliminating the oil. You need to add a little more maple syrup to replace it. The coating mixture evaporates a little sooner in the skillet – so stir faster!


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