Crunchy and sweet, this easy candied pecans recipe is made with pure maple syrup, brown sugar, butter, and warm spices. Ready in just 20 minutes, these crisp maple-glazed pecans are perfect for salads, snacking, cheese boards, and holiday gifts. They're irresistible without being overly sweet or sticky, with less sugar than many candied pecan recipes.
For catered events, I used these candied pecans on fall salads, appetizer buffets as cocktail nibbles, and charcuterie boards. Sometimes I'd package them in little cello bags tied with ribbon as a parting dinner gift or holiday thank-you. They were always a hit. Many candied pecan recipes use a lot of sugar and egg whites, but neither is necessary for terrific flavor and crunch.
Recipe Snapshot
- Quick - Ready in just 20 minutes.
- Easy - Start them stovetop and finish them in the oven.
- Crunchy - Crisp and crunchy without being overly sweet or sticky.
- Simple ingredients - Maple syrup, brown sugar, butter, pecans, and warm spices.
- No eggs - No eggs or egg whites needed.
- Versatile - Great for salads, snacking, cheese boards, and gifts.
For another tasty treat try the maple roasted cashews. Beware, they are addictive!
Recipe Ingredients
- Maple syrup - Use pure maple syrup, not pancake syrup. A dark or robust maple syrup gives you the most maple flavor.
- Butter - Use unsalted butter so you control the salt.
- Oil - Extra virgin olive oil or a healthy neutral oil such as avocado oil.
- Pecans - Use raw pecan halves rather than chopped pecans.
- Brown sugar - Adds caramel flavor and helps create the crisp candied coating.
- Warm spices - Cinnamon is the foundation, then add nutmeg, ginger, allspice, cloves, or mace to taste. Use about 1 teaspoon total.
Please see the recipe card for measurements and sea salt.
Substitutions & Variations
- Change the spices - Use pumpkin pie spice instead of the individual spices, or try Chinese five spice for a different flavor.
- Make them spicy - Add a pinch of cayenne or ground chipotle for sweet heat.
- Add vanilla - Stir a little vanilla extract into the maple mixture for extra warmth and sweetness.
- Change the sugar - Dark brown sugar works in place of light brown sugar for a deeper molasses flavor.
- Add a finishing salt - Sprinkle the warm pecans lightly with flaky sea salt for a sweet-salty finish.
Chef's tips: Choose a Robust Maple Syrup - For the best maple flavor, use pure maple syrup labeled Dark Color, Robust Taste. Amber also works, but the darker syrup has a stronger maple flavor that comes through better after baking.
Chop and scatter maple pecans over the top of whipped sweet potatoes as a terrific crunchy topping.
How to Make Candied Pecans
Pre-heat an oven to 325°F and ready a baking tray with parchment paper or foil.
Serving Ideas
- Salads - Add whole or chopped candied pecans to green salads for sweet, crunchy contrast.
- Vegetables - Sprinkle chopped pecans over green beans, Brussels sprouts, or roasted sweet potatoes.
- Desserts - Use them to garnish ice cream, pumpkin tart, or pumpkin mousse.
- Breakfast - Add them to yogurt, oatmeal, or overnight chia oats.
- Snacking - Serve them by the bowlful as a cocktail or holiday nibble.
- Cheese boards - Add them to a cheese or charcuterie board for a sweet-savory bite.
- Gifts - Package them in jars, tins, or cello bags for an easy homemade holiday gift.
Storage
Store candied pecans in an airtight container in a cool, dry place for up to 2-3 weeks. For longer storage, freeze them in an airtight container or freezer bag for up to 3 months.
Chef's Tip: Re-Crisp Soft Pecans - If the pecans lose their crunch, spread them on a baking sheet and warm them in a 350°F oven for a few minutes. Watch them closely, as the candied coating can burn quickly.
Recipe FAQs
Yes. For dairy-free or vegan candied pecans, use a plant-based butter in place of the butter.
Bake the pecans long enough for the coating to set, then let them cool completely before storing. The coating crisps as it cools, so packing them while still warm can trap moisture and make them sticky.
Warm spices such as cinnamon, ginger, nutmeg, allspice, and cloves are delicious with candied pecans. Pumpkin pie spice is an easy shortcut, while Chinese five spice or a pinch of cayenne adds a different twist.
More Easy Snack Recipes
Try these easy recipes for more crunchy, snackable favorites to enjoy or share.
If You Make Candied Pecans
Please leave me a comment and let me know how you enjoyed them and used them. I love hearing from you and your comments help other readers too. Thank you!
📖 Recipe
Candied Pecans Recipe
Equipment
- Half sheet baking tray
- Foil or parchment
Ingredients
- 2 tablespoons dark maple syrup
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons packed brown sugar
- 1 teaspoon warm spices such as cinnamon, ginger, clove, nutmeg (in total). pumpkin pie spice or five spice
- 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, spices 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 15-18 minutes. Do not let them get too dark. Allow nuts to cool. They will crisp upon cooling. Package in an airtight container.
Notes
Nutrition
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Emily says
Hi there! Quick question... Is the "1 teaspoon warm spices: cinnamon, ginger, clove, nutmeg pumpkin pie spice or five spice" calling for 1 tsp of EACH of these or combining them all together for ONE TOTAL teaspoon of all of them combined? Thanks!
Sally Cameron says
Use either one spice such as cinnamon, or use a little of several, whatever you have in your spice collection. Hope that helps! I'll make a note to clarify for others so thank you very much for asking!
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.