If you’re craving something sweet, crunchy, and cozy-spiced, these candied pecans are it. They’re tossed with cinnamon and vanilla, then baked with a low-glycemic monk fruit-erythritol blend that tastes just like sugar without the spike. I love packing them with protein-rich yogurt for a snack that actually satisfies.

’Tis the busy season, which means I’m leaning hard into easy recipes that double as gifts. A small batch takes minutes, but you can scale it up for holiday jars, hostess gifts, and quick meal prep. If you’re new to MPOF, this also fits right in with our simple high protein recipes and make-ahead snacks.

Why you’ll love this recipe

• Scales beautifully for edible gifting (or stocking your snack stash)
• Sweet, crunchy, cinnamon-vanilla flavor with a pinch of salt for balance
• Low glycemic and keto-friendly thanks to a monk fruit-erythritol 1:1 sweetener
• Five ingredients, one bowl, and about 15 minutes in the oven
• Perfect for meal prep snacking, yogurt bowls, salads, and even savory mains

Candied Pecans Ingredients:

• 1 ½ cups raw pecan halves
• 2 tablespoon egg whites
• 1 ½ tablespoon Now Real Food® Organic 1:1 Monkfruit Sweetener
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon
• Pinch salt, optional

For Serving

• 2 cups nonfat Greek yogurt (or dairy-free, if vegan)

How to make

Step 1: Prep Preheat the oven to 325ºF. Line a small rimmed baking sheet with parchment for easy cleanup.

Step 2: Mix In a medium bowl, whisk together the egg whites, monk fruit sweetener, vanilla, and cinnamon until slightly frothy. Stir in the pecans until every nook is coated.

Step 3: Bake Spread the pecans in a single layer on the prepared sheet. Bake for 12-13 minutes, until fragrant and lightly toasted.

Step 4: Cool & portion Cool on the pan for 15 minutes to let the coating set and crisp. Divide the pecans among 4 snack containers. Fill the matching containers with yogurt, if using.

How to store

• Candied pecans: Cool completely, then store in an airtight container at room temperature for up to 1 week, or in the fridge for up to 3 weeks. For longer storage, freeze up to 2 months; thaw uncovered at room temp to keep them crisp.
• Yogurt: Store separately in the fridge for up to 4 days. Add pecans right before eating to preserve crunch.

How to reheat

• To re-crisp pecans (if they soften): Oven or toaster oven at 300ºF for 5-7 minutes on a dry sheet pan, then cool fully.
• Microwave: Not recommended for pecans (they soften); great for loosening cold yogurt if needed-5-10 seconds tops.

Nutrition facts (per serving)

• Calories: 230
• Protein: 14g
• Carbohydrates: 8g
• Fat: 16g
• Fiber: 2g

Helpful tips or ingredient swaps

• Vegan swap: Replace egg whites with 2 tablespoon aquafaba (the liquid from a can of chickpeas) or a store-bought liquid egg replacer; whip lightly before mixing for best adhesion.
• Nut options: Pecans are classic, but walnuts, almonds, or cashews work. Bake times may vary by a minute or two-watch for toasty aroma.
• Flavor twists: Add a pinch of nutmeg, pumpkin pie spice, or cardamom. For spicy-sweet, add ⅛ teaspoon cayenne.
• Salty-sweet finish: Sprinkle flaky sea salt over the warm nuts right after baking.
• Gifting shortcut: Double or triple the recipe. Once cool, pack into small mason jars, add ribbon and a tag-done!

FAQs

Can I make these without sweetener?

You need a granulated sweetener for the classic candied texture. A 1:1 monk fruit-erythritol blend keeps it keto and low glycemic while baking and crisping like sugar.

Why did my pecans turn out chewy?

They likely needed more time to dry. Spread in a single layer, bake until fragrant, and let them cool fully on the pan. If still chewy, re-crisp in a 300ºF oven for 5 minutes and cool again.

Are these good for toppings beyond yogurt?

Yes! Sprinkle over oatmeal, chia pudding, roasted squash, or salads, or crush and use as a crispy coating for chicken or salmon. For more ideas, browse our snacks and sides.

Final thoughts

This is one of those small-but-mighty prep recipes that makes weekday snacks feel a little festive and a lot more satisfying. Whether you’re gifting jars or stashing a batch for quick yogurt bowls, these candied pecans are a keeper. If you love this recipe, check out the Workweek Lunch Meal Planner to make healthy meal prep simple and stress-free all week long.

Step up your snack game with these candied pecans made with a combination of cinnamon, vanilla and a low glycemic combination of monk fruit and erythritol that is as sweet as sugar without spiking glucose. Served over protein-rich yogurt this snack will satisfy a sweet craving and curb hunger.

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Course: Dessert, Snack

Cuisine: American

Keyword: dessert, gluten free, low carb, snack, vegan, vegetarian

Servings: 4 snacks

Calories: 230kcal

Author: Nick Quintero

• 1 ½ cups raw pecan halves
• 2 tablespoon egg whites
• 1 ½ tablespoon Now Real Food® Organic 1:1 Monkfruit Sweetener
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon

For Serving

• 2 cups nonfat Greek yogurt or dairy-free, if vegan

Preheat oven to 325ºF and line a small baking sheet with parchment paper. Whisk together eggs, monk fruit sweetener, vanilla, and cinnamon in a medium bowl. Add pecans and stir to coat.

Spread pecans evenly on a baking sheet and bake for 12-13 minutes. Cool on pan for 15 minutes.

Divide pecans between 4 snack containers. Add Greek yogurt to the remaining halves of snack containers.

macros include Greek yogurt.

Calories: 230kcal | Carbohydrates: 8g | Protein: 14g | Fat: 16g | Fiber: 2g