Maple Pecans
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A three-ingredient candied maple pecans recipe made with ground cinnamon, raw pecan halves, and real maple syrup. Tossed in sweet maple syrup and just the right amount of ground cinnamon, then roasted in the oven until crunchy, fragrant, and golden brown, these maple pecans taste great year-round (I toss them into everything from salads to homemade chocolate bars) but make a particularly nice addition to the festive season. Serve them on an appetizer tray or pair with baked brie for a holiday open house, or package in pretty jars for gifting. They’re gluten-free, dairy-free, and vegan, and the roasting process will make your kitchen smell absolutely heavenly, too!
Key Ingredients
- Pecans – You’ll need about 125 grams (about 4 1/2 ounces, or 1 1/4 US cups) of raw pecan halves. Do not use already-roasted pecans, salted pecans, chopped pecans, or pecan pieces. Roasted pecans will burn, and the pieces are too small to properly absorb the maple cinnamon syrup mixture.
- Maple Syrup – Choose a real, good-quality maple syrup, not maple-flavored pancake syrup. You need the “real” stuff both for taste, and proper caramelization. It will come in a large bottle, so save the rest for a batch of my homemade maple walnut ice cream!
- Ground Cinnamon – I like to purchase ground cinnamon in bulk. (You can find it online, in the international aisle at many supermarkets, or anywhere that sells bulk spices.) You’ll only need a teaspoon for this recipe, but it’s great for making everything from cinnamon ornaments to pumpkin dip to homemade mixed spice.
Maple Pecans
- Total Time15 minutes
- Yield140 grams (about 1 1/3 cups) 1x
A recipe for candied maple pecans made with ground cinnamon, pecan halves, and real maple syrup.
Ingredients
125 grams raw pecan halves (1 1/4 cups)
35 milliliters maple syrup (2 tablespoons)
1 teaspoon ground cinnamon
Instructions
Preheat oven to 350° F (175° C). Line a half-sheet rimmed baking tray with a silicone mat.
In a small bowl, stir together pecans, maple syrup, and cinnamon.
Spread nuts on prepared tray, evenly covering the entire surface.
Roast for 10-12 minutes, stirring periodically, until caramelized and fragrant. Set aside to cool.
Store pecans in an airtight container at room temperature for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Appetizers
- Method: Oven
How to Enjoy Cinnamon Maple Pecans
I love making big batches of maple pecans to use throughout the festive season. For Christmas parties, they’re perfect for adding to a charcuterie or cheese board; or for serving alongside sugared cranberries and baked brie. And because these candied nuts will keep well for several weeks, you can also scoop some into a cello bag and tie with a pretty bow whenever you find yourself in need of a last-minute hostess gift.
The rest of the year, I enjoy using these in green salads (try pairing chopped maple pecans with goat cheese, arugula/rocket, and dried cranberries!) You can toss them with pretzels, raisins, chopped chocolate, dried fruit, seeds, or other nuts to create a custom trail mix; or chop and stir into homemade toffee, fudge, or chocolate bars. These nuts are also great for garnishing and decorating cakes, brownies, cupcakes, cookies, and other desserts. To prevent burning, just be sure to add the nuts after baking, rather than before.
Make-Ahead and Storage Suggestions
Maple pecans will keep for up to one month when stored in an airtight container at room temperature. For gifting, I suggest packaging your homemade pecans in a cello bag or a pretty glass jar.
Other Seasonal Snack and Appetizer Recipes You Might Enjoy
Spiced Nuts
Pumpkin Seed Brittle
Candied Ginger
Baked Brie
Apple Cider Caramels
Sugared Cranberries
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
