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Re: substitute for butter and egg whites

I  have an interesting recipe for toasted pecans, but it requires the pecans 
 to be pan fried in butter and then have brown sugar poured over and melted 
 into them. 
 Is the butter really necessary? Any opinions?
 The last stage is to roll them in spices which cling because of the 
 butter/brown sugar.
 Any suggestions for making oven fried onion rings without dipping them in eg
 PS I am vegan, hence the requests for recipe remodeling.