Vanilla Bean and Maple Toasted Pecan Marshmallows {Paleo}
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Cook time: 
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Yield: 16 large marshmallows
Vanilla Bean and Maple Toasted Pecan Marshmallows {Paleo} are a fun and festive treat to have on hand during the holidays.
  • ½ cup toasted pecans, very finely chopped
  • 1 cup (240 ml) water, divided
  • 2½ tablespoons powdered gelatin (such as Knox or Vital Proteins)
  • 1 cup (240 ml) maple syrup
  • ¼ teaspoon fine sea salt
  • 1 teaspoon vanilla bean paste
  1. Line an 8 by 8-inch pan with 2 pieces of parchment paper so it hangs over all 4 sides. Spray the sides with coconut oil, and sprinkle the bottom with ½ of the very finely chopped toasted pecans.
  2. Add ½ cup water to the bowl of a stand mixer and sprinkle the gelatin on top; let it sit for 5 minutes.
  3. Meanwhile, add the remaining ½ cup water, maple syrup, and salt to a 3-quart saucepan over medium to medium-high heat. Bring to a boil, and continue to boil until it reaches the soft ball stage (about 235-240F), about 12 to 15 minutes.
  4. Start the stand mixer on medium and gradually pour the syrup in to the bowl with the mixer running. Once the syrup is fully added, turn the speed up to high and beat until the marshmallow is tripled in volume and cool (the bottom of the bowl should not feel warm), about 10 minutes. Add the vanilla after 5 minutes of mixing.
  5. Spray coconut oil on a rubber spatula and use it to scrape the marshmallow into the prepared dish, spreading it out as evenly as possible and smoothing out the top. Sprinkle the remaining ½ of the pecans on top in an even layer, pressing them down lightly.
  6. Let the marshmallows sit for 4 hours before cutting and serving. Store in an airtight glass container at room temperature for up to 5 days.
Recipe by An Edible Mosaicâ„¢ at