Maple Glazed Candied Pecans
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!
Servings: 1 cup
Calories: 905kcal
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
Video
Notes
Storage
- 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.
Nutrition
Calories: 905kcal | Carbohydrates: 69g | Protein: 9g | Fat: 71g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 40g | Sodium: 7mg | Potassium: 595mg | Fiber: 11g | Sugar: 52g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 3mg