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Maple Candied Pecans

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This 5-ingredient Maple Candied Pecans recipe is naturally sweetened with maple syrup, and perfect for snacking, sprinkling on salads, and giving as homemade holiday gifts.

Maple Candied Pecans

Guys, I learned a fun new trick this season!

For those of you who love candied pecans as much as I do, but are trying to move away from refined sugars and more toward naturally-sweetened recipes nowadays, a friend turned me onto a simple method for how to make the most delicious candied pecans with one simple natural sweetener…

…maple syrup. ♡ ♡ ♡

And bonus? This recipe is made on the stovetop and skips using the traditional egg whites, so it’s naturally-sweetened, gluten-free and vegan, to boot. All you need is a pile of pecans (or your choice of nuts), some real maple syrup, ground cinnamon, salt and a pinch of cayenne. And after 20 minutes of simmering and stirring, an absolutely delicious batch of spiced candied pecans will be yours to enjoy. I love snacking on them plain, or sprinkling them on everything from salads to parfaits to roasted veggies and more. Or if you feel like sharing, candied pecans are always a fantastic homemade holiday gift to give as well.

Here’s how to make them!

100% Real Maple Syrup | Maple Candied Pecans Recipe

Maple-Sweetened Candied Pecan Ingredients:

To make this naturally-sweetened candied pecans recipe, you will need:

  • Raw pecan halves: Or this recipe works well with everything from almonds to walnuts, pistachios, cashews, peanuts, or any other favorite nuts as well.
  • Maple syrup: 100% real maple syrup is the way to go here. (Barclay’s uncle gave us this cute little bottle above for Christmas, which we have loved. Thanks, Uncle Rick!)
  • Ground cinnamon: Really, any kind of warming spices will work here. I typically just stick with cinnamon and cayenne, but feel free to add in some ginger, nutmeg, allspice, cloves, or any other spice blends (like pumpkin pie spice) that you love.
  • Ground cayenne: I’m a big fan of adding a subtle kick to candied pecans, but feel free to add more/less cayenne to taste.
  • Salt: We will also add in some fine sea salt, which will help to bring out all of these delicious flavors.

How To Make Candied Pecans

How To Make Candied Pecans:

So here’s the thing about this naturally-sweetened version — it’s super simple to make, but it does require more time and patience than the traditional just-pop-a-tray-in-the-oven version of candied pecans. In order to simmer the maple syrup so that it evaporates but doesn’t overcook the pecans, we’ve got to cook the mixture low and slow. (Trust me, I tried cooking these on higher heat a number of ways, and the results were no good.)

So grab a cup of coffee and put some music on — or better yet, multitask these guys while you’re making a pot of soup or some other recipe — and settle in for some quality time with your sauté pan. Here’s how to make them!

  1. Combine all ingredients in a sauté pan. Use a spatula or a spoon to toss all of the ingredients together in a medium sauté pan until the pecans are evenly-coated and all of the spices have dissolved into the maple syrup.
  2. Bring the mixture to a simmer. Cook on medium heat until the maple syrup comes to a low simmer. (We’re looking for small, gentle bubbles here — not a vigorous boil.)
  3. Continue simmering until the liquid has evaporated. Then reduce heat to medium-low (or whatever temperature works on your stovetop to maintain a low simmer). Continue simmering the mixture for about 20 minutes — stirring often — until the liquid in the maple syrup has evaporated and its sugars have crystalized. The maple syrup will go through the following stages:
    1. Thin and liquidy: It will simmer and bubble easily, and the pecans will be lightly coated. Stir every 1-2 minutes or so.
    2. Thick and syrupy: The bubbles will start to get thicker and slower, and the pecans will start to stick together more (<– be sure to keep breaking them up as you stir). Stir every 1 minute.
    3. Crystalized and grainy: Once the maple syrup has almost completely evaporated (there may still be some tiny bubbles on the bottom of your pan), you’ll notice that it starts to crystalize and look like microscopic little grains of sugar on the pecans. This is good — it means that they’re nearly ready to go! Once the maple syrup starts to crystalize, go ahead and cook the pecans for 1 more minute. Stir often, every 20 seconds or so.
  4. Spread the pecans out on parchment paper. Then immediately pour the candied pecans out onto a flat surface (like a cookie sheet) covered with parchment paper. Use your spatula to break apart the clumps (or you can do this with your fingers, once the pecans have cooled a bit). Then let them cool until they reach room temperature.
  5. Enjoy! Then go ahead and dive for a taste immediately! Or, feel free to store the candied pecans in an airtight container for up to 2 weeks.

Naturally-Sweetened Maple Syrup Candied Pecans Recipe

Possible Variations:

Want to mix things up? Feel free to:

  • Make them spicy: Feel free to double or triple the cayenne for an extra kick.
  • Sprinkle with flaky sea salt: For a different twist, skip adding salt at the beginning of the recipe. And instead, sprinkle some flaky sea salt on at the very end once you spread the pecans out on the parchment paper. (I love adding smoky sea salt for extra flavor too.)

Maple Syrup Candied Pecans

Three Quick Notes:

To prevent burning: After having tested a half dozen batches of these, I can vouch that they are easy to burn if you’re not careful. Keep the heat nice and medium-low, stir them often (especially during the final few minutes of cooking), and resist the urge to turn up the heat to speed things along. High heat will make the syrup evaporate more quickly, but it will over-toast the pecans and can also burn the syrup more easily. Low and slow FTW. :)

To scale the recipe: Feel free to scale this recipe up or down, as needed. I have made a double batch, which still worked well in a medium sauté pan. Or you can easily make a half batch too. Cooking time may vary slightly according to the size of your batch and pan.

Texture: As someone who has made and loved traditional candied pecans for years and years, I just wanted to note that the maple-sweetened (and vegan) version will not get quite as crispy as the sugary-eggy version. They still taste just as delicious (or arguably, even more so with that yummy maple syrup flavor). But they are a bit softer and don’t have very crispy edges.

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Maple Candied Pecans

Maple Candied Pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 31 reviews
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 cups 1x

Description

This 5-ingredient Maple Candied Pecans recipe is naturally sweetened with just maple syrup, and it’s perfect for snacking, sprinkling on salads, and giving as homemade holiday gifts.  Cooking time may vary according to the size of your batch and pan.


Ingredients

Scale
  • 2 cups raw pecan halves
  • 1/2 cup real maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground cayenne

Instructions

  1. Combine all ingredients in a sauté pan, and toss with a spoon or spatula until the pecans are evenly coated and the spices have mostly dissolved into the maple syrup.
  2. Cook the mixture on medium heat until the maple syrup comes to a low simmer, stirring occasionally.  (We’re looking for small, gentle bubbles here — not a vigorous boil.)
  3. Reduce heat to medium-low (or whatever temperature works on your stovetop to maintain a low simmer).  Continue simmering the mixture for about 20-25 minutes — stirring often — until the liquid in the maple syrup has evaporated and its sugars have crystalized.  The maple syrup will go through the following stages: (1) Thin and liquidy: It will simmer and bubble easily, and the pecans will be lightly coated.  Stir every 1-2 minutes or so. (2) Thick and syrupy: The bubbles will start to get thicker and slower, and the pecans will start to stick together more. (3) Crystalized and grainy: Once the maple syrup has almost completely evaporated (there may still be some tiny bubbles on the bottom of your pan), you’ll notice that it starts to crystalize and look like microscopic little grains of sugar on the pecans.  This is good — it means that they’re nearly ready to go!  Once you notice that the maple syrup has just begun to crystalize, go ahead and cook the pecans for 1 more minute.  Stir often, every 20 seconds or so.
  4. Immediately pour the candied pecans out onto a flat surface (like a cookie sheet) covered with parchment paper.  Use your spatula to break apart the clumps and spread the pecans out in an even layer. (You can also do this with your fingers, once the pecans have cooled a bit).  Then let them cool completely until they reach room temperature.
  5. Serve immediately and enjoy! Or, feel free to store the candied pecans in an airtight container for up to 2 weeks.

Maple Syrup Candied Pecans

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38 comments on “Maple Candied Pecans”

  1. Happy Holidays to both of you and your dogs! Any Christmas photos in the near future?

  2. Thank you for the wonderful recipe, Ali! Pecans are one of my favorite nuts – I wouldn’t be able to stop eating these!

    Pecans are one of my favorite nuts – I wouldn’t be able to stop eating these!






    • Thank you for this terrific recipe! Super easy and totally delicious! I followed your directions–low and slow definitely takes the prize.






  3. Amazing!! Delish!! Thanks for posting the “steps” and what to look for and when! These will be on my holiday gift list again and again. Thank you and Merry Christmas!!!






  4. I’ve made two batches of these pecans and they are wonderfully tasty! Using high quality maple syrup makes a difference I think.






  5. I made this recipe tonight for a ladies’ tea tomorrow. They are delicious! I really like the little bit of kick from the cayenne. I won’t be upset if I bring most of them home tomorrow afternoon. My problem will be staying out of them until tea time.






  6. Yes, I agree… recently I discovered the maple syrup sweetener secret, too! It is a good one. Thanks for sharing this recipe. It is an easy one.






  7. These were so good and easy. Thank you






  8. You said “feel free to mix things up” so I tried this recipe with Garam Masala and Sambar Powder instead of cinnamon and cayenne. If you like Indian sweet/savory dishes or Chai, you’ll love this! It’s very delicious.






  9. I’ve been looking for a candied pecan without refined sugar. This one was fantastic. Worked perfectly the first time, thanks to the great directions and what to look for in the stages of the syrup. I will definitely make them again!






  10. Worked out really well. Easy to follow.






  11. I’m wondering…could you follow this same recipe, but bake them in the oven instead?






  12. SO Good! I freeze little snack bags of these and they are so much better frozen.

  13. WARNING – These pecans are addicting! No joke! I store them in the freezer which seems to make them crunchier…and believe it or not, even more delicious. Thanks for the amazing, not to mention super simple, recipe!






  14. I am new to your blog and am completely obsessed with these pecans. I’ve already made three batches of these. Love flaky maldon salt added at the very end and just saw your note on smoky salt. what a great idea. LOVE LOVE LOOOOOVE THESE!






  15. Is there any reason you don’t just pop the pecans in a low 300-275°F oven for 10-20 minutes, once the pecans have reached the thick coating in the pan? Seems like it would be relatively easy to reach that crisp crunch of a more traditional candied pecans while severely diminishing the chance of burning or imparting even the slightest acrid bitter flavor of over toasted nuts. Just a thought. Additionally, infusing maple syrup with a chia tea or ginger apricot, prior to following candying procedure would be a nice mix up for variation.






  16. Great instructions – these came out perfectly on the first try! The cayenne flavor came out more strongly after the nuts (I used almonds) completely cooled. This one’s a keeper.






  17. Just what I was looking for! I wanted to make to top the maple pumpkin pie I am going to make for Thanksgiving. They came out perfect! I love how detailed you were with the cooking instructions. That made it work very well. Thanks for this!






  18. The only thing missing on this page is a WARNING that these are highly addictive and absurdly tasty! Amazing instructions down to the last bit – love them!






  19. This was so good! Addictive






  20. So easy!!! Very tasty not too sweet glazed pecans. My husband loved them. Thanks!!!






  21. Delicious and really easy. We can’t leave them alone.

    • This recipe is amazing. It was super simple to follow! I made them tonight and put a table spoon of whiskey in them and chili flakes instead of cayenne and it was super amazing! I can’t wait to try out endless combinations with these!
      Amen sister!






  22. This is such a great method, and I really appreciated the clear descriptions of what the maple syrup would look like throughout the process! It made it so easy. I made a quadruple batch tonight in my big stock pot with just the maple syrup and some mellow white miso. I used about 1/4 cup miso for 2 cups maple syrup, and sprinkled them with just a little bit of flaky sea salt at the end. So so good.






  23. Thank you for this recipe! The flavor is wonderful, but I’m curious why mine turned out with a sort of cloudy finish, not browned and shiny like yours. Also, even when cool, the pecans were a bit soft. I had to put them in the oven to crisp them up a bit. Any tips on what could have caused these issues? My first time making candied pecans, so perhaps I didn’t cook them long enough…though they were grainy when I took them off the stove like you recommended.






  24. Soooo good! I also added a couple tablespoons of brown sugar and a little extra salt. My house smells amazing after cooking these, and my family is eating them all before they even cool!






  25. Excellent. Not too sweet with a bit of kick.
    My favourite!!






  26. I have been looking for a good candied pecan recipe for a long time. This maple flavor recipe is great. Thank you for sharing it with whoever’s interested. I for one, is very interested.






  27. Wow this is the only recipe I will ever need for candied nuts period. So addicting! They are better I think than the ones I used to love in the mall where I worked. Thank you so much for doing the groundwork and sharing with us!






  28. Exactly what I’ve been looking for. These are perfect, and your detailed instructions and photos are great. The syrup works with other kinds of nuts, and it’s fun to tweak the recipe as you suggest. The result is delicious every time.






  29. Thanks so much forthe very clear instructions. I did exactly what you did minus the cayenne. I also added a 1/2 top of butter powder. They were delicious!

  30. These are amazing! Thank you for sharing your recipe!

  31. Wow, so delicious!!! I used walnuts and my maple is dark robust and oh my goodness these are so amazing on my kale salad with maple mustard vinaigrette, pickled onions,
    farro and goat cheese. Thank you for this recipe!






  32. They were absolutely delicious! I’ve been making roasted pecans for many years, but the switch was a good one. Yummy!!!






  33. Had this recipe by a co worker 5 years ago somewhere it lays and I can’t do Will print this out for my heritage book.
    I made this but x4 to have enough for family .They love these. I love your direction and description of simmering.Took me 35 minutes to make because of quantity and I real simmer very slowly fearing of burning. This recipe came out genius and coating harden perfectly. You recipe in now in my forever book.oh no cayenne for us .Also used Vermont M apple syrup got from Walmart dark amber and is the best Maple syrup I’ve ever had since I was a kid in Ohio who’s Mom made our own maple syrup. Thank you for terrific recipe 100 %.

  34. this recipe cooked up exactly as directions said. so easy to follow. SO GOOD!!!!!!!!!






  35. Instead of watching the behavior of the syrup, get a candy thermometer and bring syrup to 243-245 degrees. Add a bit of cooking oil before boiling the syrup and use a fairly deep pot so as to avoid boil over. Don’t turn your back on it and adjust burner temp accordingly to keep the mixture in the pot. Once at temp, dump in pecans and stir until crystallized off heat 2-3 min.

  36. That was incredible. A fun science experiment about how you can get sugar to crystallize.
    First time making them and will definitely make them again. So easy to make and yummy.
    I added extra cayenne and 1/4 tsp of ground cloves.
    Ooooo …so good!!!