Fall Nut and Seed Praline


This delicious, slightly sweet combination adds the perfect amount of crunch and festive Fall flavor to salads. I love to sprinkle atop my Pumpkin Spice Cupcakes or to garnish breads, pies or goodies with a small handful. Sure to dress up the plate with Fall flare!








Fall Nut and Seed Praline


1/4 cup Raw Pumpkin Seeds (or sub squash seeds from a dinner squash!)

1/3 cup Chopped Pecans

2 tablespoons Vegan Butter

1-1 1/2 tablespoons Sucanat (to taste)

2 teaspoons Cinnamon

½ teaspoon Sea Salt

1 tablespoon Maple Syrup


  1. Line with parchment or lightly grease a baking sheet and set aside.
  2. Heat a lightly oiled pan or skillet over medium heat. Do not use a coated pan as this will strip and scratch the coating.
  3. Add the vegan butter, sucanat, cinnamon, sea salt, nuts and seeds.
  4. Stir for a minute or a two to lightly toast. Add the maple syrup and stir until bubbly.
  5. Remove from heat; spoon and spread the praline onto the baking sheet.
  6. Allow to cool.
  7. Break the praline into pieces.
  8. Use as a garnish to top cupcakes, my Pumpkin Chocolate Pie or seasonal salads. Eat Inspired!
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