Low-FODMAP No-Bake Candied “Toffee” Pecans; Gluten-free, Vegan

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This is a simple, no-bake recipe for low-FODMAP Candied “Toffee” Pecans, that can be modified for peanuts, almonds, or walnuts.

You will love these low-FODMAP Candied “Toffee” Pecans on your favorite low-FODMAP Salad, like my low-FODMAP Spinach Salad or my low-FODMAP Strawberry Poppyseed Salad.  They are also so delicious over my low-FODMAP Grilled Romaine!  Best of all, though, these low-FODMAP No-Bake Candied Pecans are awesome on their own.

You may also love my low-FODMAP Sweet & Spicy Nuts, or my low-FODMAP Granola recipes.  Or check out over 500 more low-FODMAP recipes on the blog.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP No-Bake Candied “Toffee” Pecans; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 12

Prep time: 15 minutes

Cool time: 30 minutes

Total time: 45 minutes


  • 1/2 cup of unsalted butter
  • 1/2 cup vegan spread (such as Earth Balance)
    • Can also use 1 cup of vegan spread, and omit the butter (for vegan version)
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 3 & 3/4 cups (240 g) raw pecan halves or chopped pecans
    • One low-FODMAP serving for pecans is 20 g
    • Can also substitute peanuts, walnuts, brazil nuts or other low-FODMAP nuts (check for low-FODMAP servings and adjust if necessary)


  • Line a baking sheet with parchment paper or silicone baking mat (you will use this to spread and cool the nuts)
  • Place the butter and vegan spread in a large pan or pot over low heat until melted
  • Add the sugars, salt, and vanilla
  • Stir briskly until the mixture thickens, adjust heat as necessary depending on your stove
  • You will want to stir this on low-medium heat until it caramelizes, but do not let it boil
  • Once the mixture begins to turn brown (about 5-7 minutes) add pecans and stir constantly
  • After 1-2 minutes when the pecans are fully coated,  remove pan from heat
  • Lay the pecans individually onto the cookie sheet and gently separate the nuts with two forks or spoons, if necessary
  • When the low-FODMAP Candied Pecans have cooled completely, place them in an airtight container
    • I like to keep in the fridge

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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