Maple-Glazed Candied Pecans are the perfect 4-ingredient, 5-minute sweet snack or crunchy topping for ice cream, salads, desserts, and side dishes. Simply toast the pecans, glaze in maple syrup, season, and enjoy!
This candied pecans recipe yields buttery, sweet pecans with a perfectly crunchy coating. We love to make a big batch then enjoy them throughout the week for snacking and sprinkled on desserts like our easy carrot cake and savory sides like our kabocha squash. They are also great for gifting during the holidays!
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About Maple Glazed Pecans
- Taste - These pecans are decadent and perfectly sweet from the maple syrup.
- Texture - The glazed nuts are hearty and crunchy.
- Effort - Making candied pecans is simple. All you need to do is glaze the pecans in maple syrup then let them cool and enjoy!
- Time - It takes just a few minutes to glaze them.
Ingredients
- Pecans - Raw pecans have a natural buttery and sweet flavor.
- Maple syrup - Maple syrup adds extra sweetness.
- Cinnamon - Ground cinnamon adds a warm and woodsy flavor.
- Flaky sea salt - Flaky sea salt deepens the rich maple and pecan flavors.
See recipe card for quantities.
Substitutions and Variations
- Nuts - You can also make other candied nuts like maple-glazed toasted walnuts, toasted hazelnuts, or almonds.
- Other sweeteners - Use honey or agave nectar instead of maple syrup as a sweetener.
- Spices - Add other tasty spices like nutmeg or ginger.
- Extra sweet - Sprinkle a little brown sugar to make these pecans extra sweet.
- Chocolate dipped pecans - Dip pecans in chocolate for a decadent treat.
- Spicy - Enjoy the pecans with some cayenne pepper or chili powder for a spicy kick.
- Warm spices - Instead of cinnamon, use spice mixes like pumpkin spice or chai spice for a warm, complex twist.
How to Make Candied Pecans
- Glaze the pecans - Add the pecans to a pan over medium-low heat and lightly toast for about 1 minute. Add maple syrup and coat the pecans. Stir until the maple syrup thickens, about 3-5 minutes, then remove from heat. Sprinkle the nuts with cinnamon and salt and give the pecans another stir. Then spread the pecans on a parchment paper-lined baking sheet to cool.
Pro tip - If you leave the pecans in the pan and they harden before you can transfer them to parchment paper, turn the stove on low heat and they should release from the pan.
Storage
Store leftover glazed pecans in an air-tight container in the refrigerator for up to 2 weeks for best results. Just make sure to let the pecans cool completely before you store them or they can get sticky. You can also freeze them in a freezer bag for up to 2 months.
Glazing Tips
- Keep an eye on the pecans while you toast the pecans, they can burn easily.
- Be sure to use kosher or flaky sea salt because table salt will taste artificial and make the pecans too salty.
Recipe FAQs
Yes, you can make candied pecans with just maple syrup, agave nectar, or honey.
To prevent the candied pecans from sticking together, spread them out in a single layer on a baking sheet after you glaze them. You should also let them cool before storing them.
Yes, our recipe does not require egg white and results in perfectly crunchy candied pecans.
This can happen if the maple syrup isn't stirred enough or the pecans aren't coated evenly.
The pecans may not be crunchy if they don't have enough time to get dry and get crispy before storing them.
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📖 Recipe
Maple Glazed Candied Pecans
Ingredients
- 1 cup pecans
- 4 tablespoon maple syrup
- 1 teaspoon cinnamon
- flaky sea salt kosher salt, or sea salt
Instructions
- Glaze the pecans - Add the pecans to a pan over medium-low heat and lightly toast for about 1 minute. Add maple syrup and coat the pecans. Stir until the maple syrup thickens, about 3-5 minutes, then remove from heat. Sprinkle the nuts with cinnamon and salt and give the pecans another stir. Then spread the pecans on a parchment paper-lined baking sheet to cool.1 cup pecans, 4 tablespoon maple syrup, 1 teaspoon cinnamon, flaky sea salt
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Notes
- Refrigerate leftover candied pecans in an air-tight container for up to 2 weeks. Just make sure to let the pecans cool completely before you store them or they can get sticky. You can also freeze them in a freezer bag for up to 2 months.
- If you leave the pecans in the pan and they harden before you can transfer them to parchment paper, turn the stove to low heat to release from the pan.
- Keep an eye on the pecans while you toast the pecans, they can burn easily.
- Be sure to use kosher or flaky sea salt because table salt will taste artificial and make the pecans too salty.
- Use your preferred spices. Make this recipe your own with sweet or savory spices. For instance, you can use spice mixes like pumpkin spice or chai spice for a warm, complex twist.
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