Vegan Health Recipes Cannabis Topics
Marijuana Spiced Pecans Vegan and Gluten Free

These tasty treats are made with cannabis concentrate, any kind will work. They are discreet, and range between 10-20mg of THC or CBD each by using 1 gram of concentrate and split it up for 50-60 pecans!


Candied and spiced pecans are discreet, and taste great. Any type of concentrate will work. I have made them with shatter, crumble, and whole cannabis extract (aka RSO). Try not to use concentrates with added terpenes, since the flavor can be very overpowering.


1 gram of concentrate will make between 50-60 pecans, and range between 10-20mg of THC or CBD per pecan.

If you want to make things very easy, you can place the medicated topping on plain pecans. They do taste better by topping candied pecans.


I do keep homemade vegan caramel and non-medicated candied pecans in the refrigerator. Most of the work is already done, and it's easier to make some medicated pecans whenever I want to. The cannabis infused part is like a topping for the pecans.


Here is the recipe

For the medicated topping:


  • 1 gram of cannabis concentrate
  • 1 TBS ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1 TBS vegan caramel
  • 2-3 TBS sugar (I use vanilla coconut sugar)


Mix the vegan caramel and the cannabis concentrate together. It does mix up easier if both are at room temperature. The warmer they are, the easier they will mix up. Next mix in the spices, and then add enough sugar to make the mixture thick enough so it holds its shape. We want thick enough to make it easy to place a piece of the topping on a pecan. Place a small piece on the pecan (approx 1/4 tsp), see the video for a visual.


If you are topping plain pecans, then bake them in the oven at 275o for about 10 minutes if the cannabis oil was already decarboxylated. Bake at 350o for 10 minutes if the oil still needs to be decarboxylated.

For the tastier version, here is how to make candied pecans



Heat about 1/4 cup of vegan caramel in a saucepan over medium heat. Turn off the heat and stir in about 2 cups of pecan halves. The pecans need just enough of a stick coating to hold on to some sugar and spices.


In a separate bowl, mix together:


  • 1/2 cup of vanilla coconut sugar
  • 1 TBS ground cinnamon
  • 1 tsp ground ginger
  • optional add 1/4-1/2 tsp of ground cloves and allspice


I added the cloves and allspice to the topping to help hide the cannabis flavor.


Stir in the sugar and spice mixture with the sticky pecans. Once the have been all coated, spread them out on a baking sheet lined with some parchment paper. Bake the pecans for about 15 minutes at 350o.


If you do not want to make vegan caramel, you could probably substitute something like agave nectar. I have only made these with vegan caramel, so I do not know how a substitute will turn out.

Vegan Caramel Recipe

For vegan caramel, the following are needed:


  • 1 13.5 fl oz can of coconut cream or coconut milk
  • 1 cup vanilla coconut sugar
  • 1/4 tsp of salt
  • 1 tsp vanilla (optional)
  • 1/4 cup of Nutiva Shortening
  • 1-2 tsp liquid lecithin (optional)


I have also used cocoa butter instead of Nutiva shortening, which gives the caramel an amazing taste as well.

Put everything except for the liquid lecithin in a saucepan. Bring to a boil over medium heat, stirring occasionally.


Let this cook down until its very thick. It takes about 15-20 minutes. You can check the thickness by taking a spoonful out and let it cool on a plate.


Pour this into a heat resistant container, like a pyrex measuring cup. The oil can separate. You can either stir it well after it cools, but if you want the caramel to be very smooth; add in 1-2 tsp of liquid lecithin. Use an immersion blender until it thick.


Be sure the caramel has cooled down before using the immersion blender!


The caramel can be made without the lecithin or shortening. That version is more syrup like.


The video below shows how to make caramel both ways.


A note about the video: After several batches of caramel, I have found that the lecithin works better adding it to room temperature caramel. The video shows that I heated up the lecithin, and the emulsifying effects seem to be better by not cooking the lecithin.