This recipe uses simple ingredients and comes together quickly with minimal effort. Baking instead of stovetop cooking makes it easy and mess-free, while real maple syrup adds deep, natural sweetness. The result is a perfectly crisp pecan with rich flavor and just the right amount of sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pecan halves Pure maple syrup Brown sugar Unsalted butter, melted Ground cinnamon Salt Vanilla extract
Directions
Preheat the oven to 325°F (165°C).
Line a baking sheet with parchment paper.
In a bowl, combine maple syrup, brown sugar, melted butter, vanilla extract, cinnamon, and salt.
Add pecans and stir until evenly coated.
Spread the pecans in a single layer on the prepared baking sheet.
Bake for 20 to 25 minutes, stirring halfway through.
Remove from the oven and spread pecans apart slightly.
Allow to cool completely, as they will crisp up as they cool.
Servings and timing
This recipe makes about 2 cups of candied pecans, serving approximately 6 to 8 people. Preparation time is about 5 minutes, baking time is 25 minutes, and total time is around 30 minutes.
Variations
You can add a pinch of cayenne pepper for a sweet-and-spicy version or nutmeg for extra warmth. Swap pecans for walnuts or almonds if desired. For a less sweet option, reduce the brown sugar slightly and rely more on the maple syrup.
Storage/Reheating
Store candied pecans in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 3 weeks. Reheating is not necessary, but you can briefly warm them in the oven to refresh their crunch.
FAQs
Can I use honey instead of maple syrup?
Maple syrup is best for flavor, but honey can be used with a slightly different taste.
Do I need to stir the pecans while baking?
Yes, stirring halfway helps ensure even coating and prevents burning.
Why are my pecans sticky?
They need more cooling time; they crisp up fully once cooled.
Can I make these on the stovetop?
Yes, but baking is easier and provides more even results.
Are these pecans very sweet?
They’re lightly sweet with a balanced maple flavor.
Can I freeze candied pecans?
Yes, freeze in an airtight container for up to 2 months.
What can I use these for?
They’re great on salads, oatmeal, yogurt, or as a snack.
Should I toast the pecans first?
No, they toast as they bake in the syrup mixture.
Can I double the recipe?
Yes, but use two baking sheets to avoid overcrowding.
How do I prevent burning?
Bake at a low temperature and stir halfway through.
Conclusion
Maple Candied Pecans are a simple yet elegant treat that adds crunch and sweetness to almost anything. Whether you enjoy them straight from the jar or use them to elevate other dishes, this easy recipe is sure to become a favorite.
Maple Candied Pecans are crunchy, lightly spiced nuts coated in real maple syrup and baked until caramelized, creating a perfectly crisp, sweet, and fragrant snack.
Ingredients
3 cups pecan halves
1/3 cup pure maple syrup
2 tablespoons brown sugar
2 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat the oven to 325°F (165°C).
Line a baking sheet with parchment paper.
In a large bowl, whisk together maple syrup, brown sugar, melted butter, vanilla extract, cinnamon, and salt.
Add the pecans and stir until evenly coated.
Spread the pecans in a single layer on the prepared baking sheet.
Bake for 20–25 minutes, stirring halfway through.
Remove from the oven and spread the pecans apart slightly.
Allow to cool completely; the pecans will crisp as they cool.
Notes
Pecans may feel sticky when hot but crisp up fully once cooled.Stirring halfway prevents burning and ensures even coating.Add a pinch of cayenne for a sweet-and-spicy version.Use two baking sheets if doubling the recipe.
