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.

Maple Pecan Nuts in Gray Bowl on Wooden Board

I grew up only knowing real maple syrup for breakfast treats like buttermilk 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, but here we let the maple flavor shine. What you end up with is something as wonderfully snackable as a bowl of Stovetop Popcorn.

Maple Glazed Pecan Nuts in Gray Bowl on Wooden Board

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 Them:

To get started, toast pecans in a dry skillet for about 5 minutes, until the pecans start to smell fragrant:

Toasted Pecans in a Nonstick Skillet

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:

Pouring Maple Syrup Over Toasted Pecans in a Nonstick Skillet

Quickly stir everything around so all the nuts get coated:

Stirring maple candied pecans In Nonstick Skillet with Spatula

Add a very small pinch of salt:

Sprinkling Maple Syrup Pecans With Sea Salt in Skillet

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:

Maple Candied Pecans in Nonstick Skillet

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:

Maple Covered Pecans On Parchment Resting

These are wonderful added to this Brussel Sprout Salad. Enjoy!

Maple Pecan Nuts in Gray Bowl on Wooden Board

Maple Pecans

These 3-ingredient Maple Pecans are an easy treat to add to salads or casseroles, or even for snacking on their own.

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  • 1 cup raw pecan halves
  • 2 tablespoons pure maple syrup
  • 1/16 tsp 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.


Calories: 198kcal, Carbohydrates: 10g, Protein: 2g, Fat: 17g, Saturated Fat: 1g, Sodium: 37mg, Potassium: 123mg, Fiber: 2g, Sugar: 6g, Vitamin A: 15IU, Vitamin C: 0.2mg, Calcium: 28mg, Iron: 0.6mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.