Mimi's Organic Eats » Recipes » Fall » Vegan Roasted Cinnamon Pecans

Vegan Roasted Cinnamon Pecans

Christmas • Snack Recipes • No Seed Oils • Eggless • Vegan • High Altitude • Fall | Published December 15, 2023 by Mimi Council

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This easy recipe for Vegan Roasted Cinnamon Pecans is egg free, dairy free, gluten free, and perfect for the holidays! Add into cookie boxes, charcuterie boards, or serve in a bowl with cocktails. These also make a great homemade gift!

If you’re looking for more easy holiday inspired recipes, check out some of my other favorites like my Sea Salt Dark Chocolate Cashew Clusters, Chocolate Peppermint Olive Oil Granola, or my Maple Cream Cheese Spread.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
Baker's Tips
FAQ's
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Why You'll Love This Recipe

Easy: This recipe for Vegan Roasted Cinnamon Pecans couldn’t be easier. Add everything to a bowl, stir it up, and spread onto a baking sheet. It’s that simple!

Delicious: These Vegan Roasted Cinnamon Pecans are insanely delicious, addicting! And even my husband, who usually doesn’t eat my vegan things out of principle (saying there’s no need to make vegan things haha), well he loves these! So, trust me, they will impress anyone who is a fan of candied nuts.

Perfect for Gifting: I made these this year for Christmas gifts and they make the best gift! Especially if you don’t know if someone is gluten free, vegan, or egg free – as long as they don’t have a pecan allergy these are a really allergy friendly gift! They also have a longer shelf life so it makes it incredibly easy to mail them or even make ahead of time and they will still taste amazing! I listed the bags I used in the photos below in the tips section!

Ingredients

Organic Aquafaba (you can use chickpea brine, or you can use Aquafaba Powder and mix it with water, I have instructions in the tips)

Frontier Co-Op Organic Korintje Cinnamon

Frontier Co-Op Fine Sea Salt

Wholesome Organ ic Cane Sugar

Organic Pecans

Tools Needed

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)

Large Mixing Bowl

Whisk

Spatula

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woman sharing cookies with pug in kitchen

Step by Step Instructions

Step 1

Preheat the oven to 300°F. Line a baking sheet with parchment paper.

Step 2

In a large bowl, add the aquafaba and whisk until frothy. Add in the cinnamon and fine sea salt and whisk together.

Step 3

Add the cane sugar and pecans and stir with a spatula to coat them completely.

Step 4

Spread the pecans out onto the prepared baking sheet.

Step 5

Bake for 20 to 25 minutes until the pecans are toasted and fragrant, opening the oven and stirring halfway through.

Baker's Tips

Aquafaba is just the brine from chickpeas. So, if you are making hummus, just reserve some of the liquid and you have aquafaba!
If you want to use Aquafaba powder, you can do that too! To use that, add 1/3 teaspoon of Aquafaba powder to 3 tablespoons of water and whisk to combine. Then you have what you need!
Parchment paper is key for this recipe as the sugar bakes and hardens, so it really helps to have parchment paper! My favorite nontoxic parchment is from Kana, use code MIMIBAKES for 10% off your order!
I use Frontier Co-Op Organic Korintje Cinnamon, which is my favorite! This has a different flavor than Ceylon cinnamon or others. If you want to know more about cinnamon, read my article Best Cinnamon to Bake With. But you should use a high quality cinnamon that you like the flavor of.
It’s important to stir them halfway through as the nuts on the edges will cook faster than the ones in the middle.
If for some reason when the nuts cool there are spots that are soft (like in the middle), you can twice bake them. This happened to me when I made 4 trays at a time, as ovens have to work harder with more items in it. So, if your oven is a bit off, runs low, or you’re baking a ton of things, and you find your nuts are a bit soft, just throw them back in the oven for 10 to 15 minutes and they’ll be just perfect!
These make great gifts! If you want to gift them, you can use a mason jar, another kind of glass jar or even a tin tie bag like I did. The bags I show here, can be found here. And one tray makes 4 bags of this size!

FAQ's

What is aquafaba?

Aquafaba is the leftover liquid (or brine) from the can of chickpeas. This magical little ingredient, that most people just throw away, can be used in place of egg whites or eggs in many recipes! I use this in this recipe as it helps bind the sugars to the pecans as they bake, similar to how egg whites would work in this type of recipe. If you don't have aquafaba from a can of chickpeas, you can also purchase it in powder form and they hydrate it with water.

What if I don't have aquafaba?

You can make this recipe with egg whites if you are not vegan. I use aquafaba because this is a vegan recipe and I love using it when I make hummus as I don't like waste.

Can I use another kind of nuts?

Of course, you can replace the pecans with almonds, walnuts, or cashews or you can even use a mix of all kinds of nuts. Just be sure that you are using raw nuts because this recipe is roasting them, so you don't want to use roasted nuts as then you would double roast and they could end up tasting burnt.

How long will these last?

These will last for about 2 weeks in an airtight container. You can just store them at room temperature in a tupperware, zip bag, or airtight cookie jar.