Made with only pure maple syrup, pecans, and salt, these Maple Pecans are a quick and easy ingredient to add to salads or cheese boards.
This recipe is a sequel to my 5-minute stovetop Candied Pecans recipe, made with maple syrup as the sweetener instead of brown sugar.
I grew up only knowing real maple syrup for breakfast treats like pancakes or waffles, and came to appreciate the amazing flavor that maple has.
There’s so much nuance and aroma to it that makes it different from “just sweet.”
My original candied pecans recipe calls for adding cinnamon and other flavorings, which you can certainly do here too, but in this recipe, it’s all about letting the maple flavor shine.
Even though maple syrup is sticky and liquid, if you cook it for a few minutes in the pan, it actually crystallizes in a way that gives it a similar texture and crunch to the classic candied pecan. But with a more interesting flavor!
How to Make Maple Pecans:
To get started, toast pecans in a dry skillet for about 5 minutes, until the pecans start to smell fragrant:
This gives the pecans that wonderful toasted flavor, but also gets our pan hot for adding the maple syrup.
Add maple syrup to the pan, and it should bubble up quite a bit from the heat:
Quickly stir everything around so all the nuts get coated:
Add a very small pinch of salt:
You can also sprinkle on some spices, like cardamom, cinnamon, cayenne, etc.
Continue stirring and cooking the pecans for another 2-3 minutes, until the maple starts to crystallize:
You can certainly pull them off the stove earlier while they still have that glazed look, but I like to ensure that they’re not sticky.
Spread the pecans out on parchment paper or a plate, and let cool:
These are wonderful added to this Brussel Sprout Salad or this Beet Apple Salad. Enjoy!
Active Time 10 minutes
Total Time 10 minutes
- 1 cup raw pecan halves
- 2 tablespoons pure maple syrup
- 1/16th teaspoon sea salt
- In a dry nonstick skillet, add the pecans and turn the heat to medium.
- Toast the pecans for about 5 minutes, stirring every 30 seconds. You should start to smell the fragrance of the pecans as you toast them.
- Add the maple syrup to the pecans, then quickly stir to coat the pecans evenly.
- Add the salt, and keep stirring and cooking for about 2-3 minutes. At first the pecans will look glazed and sticky, but then the maple will start to crystallize and have that classic candied crunchy texture.
- Let the pecans cool completely, and enjoy!
Feel free to use infused maple syrups here, or to add spices like cinnamon, cayenne, cardamom, cloves, etc.
Serving Size: 1/4 cup
Amount Per Serving: Calories: 242 Total Fat: 22g Saturated Fat: 2g Sodium: 10mg Carbohydrates: 11g Fiber: 2g Sugar: 8g Protein: 3g