These naturally sweetened, spiced maple pecans are a cinch to make (using just 4 ingredients!) and have an irresistible sweet and salty flavor. The candied nuts are perfect for desserts, salads, snacking, appetizers, gifts and more!
I can’t believe it’s taken me so long to share this recipe for these maple pecans. They’re a staple in my house! The pecans are glazed in maple syrup, which gives them a sweet, crunchy coating, and they’re spiced with cinnamon. I use them on everything (more on that in a minute), and they’re one of my favorite afternoon snacks.
Ingredients and swaps:
The only ingredients you need are raw pecans, maple syrup, cinnamon and salt. You can swap out the pecans for walnuts (be sure to buy fresh nuts, which should taste slightly sweet). The cinnamon gives the pecans a spiced warmth. For sweet-and-spicy pecans try also adding a bit of cayenne or Aleppo pepper, or go for a touch of chili powder or ground cumin for a sweet-and-savory approach.
How to make candied maple pecans:
This recipe is a cinch to make, and you can easily double the quantities (which I highly recommend!).
- Spread the pecans on a parchment-lined baking sheet and drizzle with maple syrup. Season with cinnamon and salt, and toss to combine.
- Bake the pecans, stirring once or twice, until they turn a shade darker in color and are aromatic—the maple syrup should be sticky and caramelized, not wet. Sprinkle with more salt, then cool completely (the nuts will harden as they cool).
Can you make the pecans ahead?
Yes! These maple pecans can be refrigerated or frozen for several weeks (you can also store them at room temperature, but they might get slightly sticky).
These candied pecans are delicious all on their own as a snack, or you can sprinkle them over salads and desserts (think ice cream, pudding, custards, cakes, etc.—see below). They’re also fabulous on cheese boards, or you can bag them up for hostess or holiday gifts. Try them with these recipes:
- Roasted Squash Salad
- Butternut Squash Pasta
- Pear & Gorgonzola Salad
- Homemade Vanilla Pudding
- Pumpkin Custards
- Grilled Peaches
- Easy Carrot Cake
Yes! These maple pecans can be stored in an airtight container at room temperature for several weeks. The can also be refrigerated or frozen.
You’ll want to use pure maple syrup for this recipe. It doesn’t matter how light or dark the syrup is, as long as it’s the real deal.
It’s best to store nuts in an airtight container in the fridge or freezer, which will keep them fresher longer. However, if you eat them quickly, you can store them in the pantry.
Tips for this recipe:
- Be sure to bake the maple pecans on parchment paper, which will prevent them from sticking. These pre-cut parchment sheets are one of my can’t-live-without kitchen items.
- Be sure to let the nuts cool completely after they come out of the oven—they will harden as they cool.
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Candied Maple Pecans
- Baking Sheet
- 1 cup raw pecans
- 1 tablespoon plus 1 teaspoon maple syrup
- ⅛ teaspoon cinnamon
- Kosher salt
- Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
- Pour the pecans onto the baking sheet and drizzle with the maple syrup. Sprinkle with the cinnamon, and season with salt. Toss well to coat. Spread the nuts in an even layer—it's okay if they're touching.
- Bake, stirring 2-3 times during cooking, until the nuts are a shade darker and are aromatic (the maple syrup should be sticky and caramelized, not wet) about, 8-10 minutes. Sprinkle the pecans with more salt, then let cool completely (they will harden as they cool).