Crunchy and sweet, this candied pecans recipe are made with brown sugar, maple syrup, and warm spices. Perfect for salads, snacking, cheese boards, or even as housewarming gifts. They’re dangerously delicious yet not overly sticky, with lower sugar than many recipes. Make them in just 20 minutes. They’re an easy and irresistible treat you’ll love to share and enjoy.
For catered events, I used these candied pecans (also called glazed pecans) on fall salads, on appetizer buffets as cocktail nibbles, and on charcuterie boards. Sometimes I would bag them in little cello bags with ribbon as a parting dinner gift or holiday thank you. They were always a hit. Many candied pecan recipes use a ton of sugar, but it's not necessary for great taste and crunch.
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Why You'll like This Recipe
- Start them stove top and finish in the oven in just 20 minutes.
- So many ways to use them.
- Super easy to make.
- Great for low-carb diets, keto diets, and those reducing their sugar intake.
For another tasty treat try the maple roasted cashews. Beware, they are addictive!
Recipe Ingredients
- Pecans: Get raw pecan halves for a nice presentation.
- Maple syrup: Use dark maple syrup for the most robust flavor.
- Butter: Buy unsalted butter to control the salt yourself.
- Oil: Extra virgin olive oil for delicious flavor along with the butter.
- Sugar: Golden brown sugar is better than granulated sugar for richer flavor.
- Cinnamon: For warm, aromatic flavor.
- Nutmeg: Often used in combination with cinnamon, nutmeg adds a slightly nutty and spicy note.
- Clove: As clove is strong, just a small amount adds rich, warm spice that pairs well with sweet flavors.
- Salt: A nice coarse sea salt like this kosher salt adds crunch and flavor.
Substitutions and Variations
- Instead of individual spices, use pumpkin pie spice blend or try Five Spice.
- Make spicy candied pecans by adding cayenne pepper or ground chipotle pepper for a Southwestern twist.
- Try golden monk fruit for lower sugar.
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Chef's tips: Use the good stuff! For brown sugar, use a natural, organic brown sugar, not a fake brown sugar that is really just white sugar with added molasses and coloring. For maple syrup, get the real deal, not the stuff that is artificially colored and flavored corn syrup.
How to Make Candied Pecans
Melt butter with maple syrup, brown sugar, olive oil, salt, and spices in a wide pan. Add pecan halves and stir to coat. Scatter the nuts onto a parchment or foil lined baking sheet in a single layer and bake for 15 minutes in the oven. The nuts will crisp as they cool.
Serving Suggestions
- Add candied pecans to salads.
- Use them as garnish for a pumpkin tart or pumpkin mousse dessert.
- Chop as use them over simple green beans or Brussels sprouts.
- They are terrific in a bowl as a cocktail nibble.
- Use a holiday gifts in jars, tins, or cello bags tied with ribbon.
- Chop and garnish soup.
- Add a few to morning steel cut oats.
Note - It takes approximately 21 pecan halves to make up a full ounce. That's a generous handful of pecans, far more than you need for a salad. A half ounce of nuts (about 10) has just 1.6 grams of sugar, and 109 calories.
Recipe FAQs
If you want vegan or dairy-free candied pecans, use a plant-based butter along with extra virgin olive oil for great flavor.
📖 Recipe
Maple Candied Pecans
Equipment
- Half sheet baking tray
Ingredients
- 1 ½ tablespoons dark maple syrup
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon brown sugar or golden monk fruit
- 1 teaspoon pumpkin pie spice blend or any warm spices
- 2 pinches of sea salt
- 1 pound raw pecan halves
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Instructions
- Pre-heat an oven to 325°F and ready a baking tray with parchment or foil. Over medium low heat in a sauté pan or skillet, add butter, maple syrup, olive oil, brown sugar, spice and salt. Melt and stir until smooth. Add pecans and stir to coat evenly with a non-stick spatula.
- Spread nuts evenly on the baking sheet. Bake until nuts are golden brown and you can smell the spices, about 15 minutes. Do not let them get too dark. Allow nuts to cool. They will crisp upon cooling. Package in an airtight container.
Anne says
Thank you for great recipes. Please continue with the nutritional labels. If you didn't list the grams of sugar in the glazed walnuts recipe, I would have disregarded the recipe assuming it was too high in sugar, which clearly it is not. I love your site, and have told others about it. Thanks helping me on my quest of healthy living.
Sally Cameron says
Thanks Anne! You are exactly right with this recipe and the sugar. Thanks for the kind words and spreading the word on my site. Really trying to gain new readers to help more people live and eat more healthfully.
Madonna/aka/Ms. Lemon says
I could eat that whole jar. 🙂
Patsy says
Really appreciate the nutritional info.
Kathy says
Yes, thank you for the nutritional information. I am diabetic and following The Daniel Plan. It is always helpful to have the nutritional info so I can fit your recipes into my food plan.