Roast pecans in maple and cinnamon for an addictingly sweet and crunchy treat.

This recipe is perfect for snacking between meals or as part of a delicious trail mix. You can even use it as a topping for other dishes – like sweet potato casserole or pumpkin spice ice cream. Best of all, you probably already have most of these ingredients in your Paleo pantry!

These candied pecans satisfy your sweet tooth without incorporating artificial ingredients or refined sweeteners. Instead of the typical white sugar, you’ll be using coconut sugar and maple syrup as healthier alternatives. And as a plus, coconut oil helps create a caramelized coating while adding lots of healthy fats.

To get started, preheat the oven to 375˚F. In a medium mixing bowl, combine the melted coconut oil, coconut sugar, maple syrup, cinnamon, and vanilla extract. Next, add the pecans and coat thoroughly before spreading onto a baking sheet lined with parchment paper. Sprinkle with salt, if desired, and bake for 15 minutes. Make sure to toss every five minutes to prevent the nuts from clumping. When they’re done, let the pecans cool, and enjoy.

Tip: Add them to an ice cream sundae or granola mixture by transferring leftovers to a resealable bag. Use a rolling pin to roll and crush the pecans into small pieces to use as a crunchy sweet garnish.

Roasted Maple Cinnamon Pecan Candies