Sugar-Free Candied Pecans with Pumpkin Spice

Name: Pumpkin Spice Candied Pecans
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: American Southern
Ingredients: 8 ounces raw pecan halves (about 2 cups); 1 large egg white (at room temperature); 3/4 tsp TEAkiHut Organic Pure Monk Fruit Powder; 1/2 teaspoon pure vanilla extract; 3 pinches of flaky finishing sea salt such as Maldon or Fleur de Sel; ¾ teaspoon Ceylon cinnamon; ¾ teaspoon ground ginger; Scant ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves

ByChelsea Allard March 5, 2026

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Warm spices, a light crunch, and just the right amount of sweetness—these candied pecans are everything you want in a fall snack. Naturally sweetened with monk fruit and ready for the oven in 10 minutes or less, they’re a cozy upgrade for your oatmeal, salads, or holiday desserts.

A bowl of candied pecans coated in spices, sitting on a wooden cutting board, with a napkin.

My family kept bowls of whole mixed nuts on the coffee table all winter. Almonds went the quickest since they were so easy to crack, and my dad scarfed down the walnuts. Grandpa loved the hazelnuts (or “filberts”, as he called them from his days in Oregon)—a nut I still love using in Roasted Hazelnut Butter and Chocolate Hazelnut Spread. I devoured the pecans—softer, sweeter, and the hardest to crack without destroying them.

The best pecans, though, came from our neighbor’s kitchen. Every December, she gave us homemade candied pecans packed in a festive tin lined with waxed paper. Despite my best efforts to savor them, they were just too delicious to resist and disappeared in days.

This recipe for candied pecans skips the sugar but keeps the flavor. Pumpkin spices, a touch of flaky salt, and monk fruit powder create a sweet, warming crunch that works just as well on Chai-Spiced Turmeric Oatmeal as it does in a holiday snack bowl.

→RELATED: If you love pecans as much as I do, be sure to try my Dark Chocolate Covered Pecans next!

Table of Contents:

Are Pecans Healthy?

Beyond their buttery flavor, pecans are rich in heart-healthy monounsaturated fats and antioxidants like vitamin E.

Pecans are also a great source of:

Manganese – for metabolism and bone health
Thiamine (B1) – for energy and nerve function
Magnesium – for muscle, bone, and immune support.

So, whether you’re adding them to a fall salad or Cranberry-Orange Relish or garnishing a Sweet Potato Tart, you’re getting more than just a sweet and salty crunch.

Bowls of ingredient on a light surface, including raw pecans, spices, salt, vanilla extract, monk fruit powder and and egg.

Ingredients

RAW PECAN HALVES – Pieces will work, too, but halves are best here.
EGG WHITE – Room-temperature eggs foam better. To warm one quickly, submerge it in warm water for about ten minutes.
MONK FRUIT POWDER – I use TEAkiHut Organic Pure Monk Fruit Powder. It does not contain sugar alcohols, which may be harmful.
VANILLA EXTRACT – My two favorites are Pure Tahitian Vanilla Extract or Pure Madagascar Vanilla Extract from Savory Spice, but use what you have.
SPICES – Ceylon cinnamon, ground ginger, nutmeg, and cloves give these candied pecans their pumpkin spice flavor. If pre-mixed pumpkin spice is more accessible, use 2 teaspoons.
FLAKY SALT – I prefer the delicate flavor of a finishing salt such as Fleur de Sel, but Kosher salt works, too.

How to Make Candied Pecans

Preheat the oven to 275°F. Line a rimmed baking sheet with parchment paper and lightly spray with avocado oil (or use a non-stick silicone baking mat).
Whisk the egg white in a medium bowl until foamy.
Add the monk fruit powder, vanilla extract, salt, and spices, and whisk until well incorporated. Gently fold the pecan halves into the wet ingredients until the nuts are evenly coated.
Spread the pecans in a single layer and evenly distribute them so they don’t form any clumps.
Bake for 12-15 minutes or until the coating is set and has formed a slight crust. Stir once halfway through for even baking and to prevent burning. NOTE: Because monk fruit powder lacks the crystalline structure of sugar, the crust will not be as hard or as crunchy as a traditional candied pecans recipe.
Once set, remove the pecans from the oven and allow them to cool completely on the baking sheet (about 30 minutes).
Enjoy immediately or store them in a glass jar for 1-2 weeks.

A small pie dish full of candied pecans, sprinkled with flaky salt, with jars of spices in the background.

Enjoy pumpkin-spiced candied pecans by the handful as a healthy snack or as a topping for oatmeal, yogurt, a fall salad, or Pumpkin Custard. For the holidays, bag them up for cookie exchanges or hostess gifts—your wellness-minded friends and family will love them!

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