Quick Maple Candied Pecans
Crunchy, toasted candied pecans are a delicious sweet treat that are perfect for holiday entertaining or anytime you want to enjoy a snack of the most flavorful nuts.
There are many ways to flavor candied nuts, but I’ve got to say Maple Glazed Pecans are one of my favorite. I also can’t resist these cinnamon sugar candied pecans.
With just a few ingredients, including the star of the show–pure maple syrup, you can make a batch of these sweet and salty pecans on the stove in minutes.
Homemade glazed pecans are perfect for adding to charcuterie boards and cups. But don’t think this nutty treat is just for enjoying by the handful.
Chop some up and and top a sweet potato casserole with them. You can also add them to salads for a surprise crunchy caramelized nut.
And let’s not forget about desserts. Maple glazed pecans are wonderful with ice cream and perfect for decorating pies and cakes.
Why You’ll Love this Maple Glazed Pecans Recipe
Easy one-pan, stovetop recipe. If your home is like mine around Thanksgiving and the holidays, two things are true–oven space is at a premium and dirty dishes seem endless. That’s why I love this maple pecans recipe. You simply combine everything together in one pan on the stove and in less than 10 minutes you’re done cooking.
Only 3 ingredients. Three ingredients plus a pinch of salt is all it takes to make maple glazed pecans. As a bonus, your home will be filled with a wonderful, nutty aroma that’s impossible to resist.
So many ways to use glazed pecans. Sweet and salty glazed pecans are a treat that can be enjoyed all on their own. Set some out in a bowl and just watch them disappear.
These buttery, caramelized nuts are also a tasty addition to fall salads and side dishes.
One my favorite ways to enjoy maple candied pecans is chopped up and sprinkled on top of a bowl of vanilla ice cream. If buttered pecan is one of your top ice cream flavors, you’ve got to give this combo a try.
Ingredients Needed
- Raw Pecans
- Pure Maple Syrup
- Butter
- Salt
Raw Pecans that have not been roasted, salted or flavored in any way are what this recipe calls for.
Be sure to get pecan halves. Chopped or chipped are too small and whole pecans are too big.
Pure maple syrup gives the nuts a sweet, almost toffee flavor. Skip the maple-flavored pancake syrup. Pure, real maple syrup is a what we’re going for.
Butter along with the maple syrup makes up the two-ingredient glaze. It also enhances the buttery flavor of the pecan flesh.
I prefer to use unsalted butter and sprinkle salt onto the pecans as they begin to cool.
If salted butter is all you have on-hand, it’s perfectly fine to use. Just be mindful of how much salt you sprinkle on top of the finished nuts.
Salt balances all the sweet going on. Not much is needed, so don’t be heavy-handed.
Steps to Make Maple Glazed Pecans
- Line a baking tray with parchment paper and set aside along with two forks.
- Pre-heat a skillet on the stove over medium heat. Toss raw pecans into the dry pan and lightly toast for 1 minute.
- Add butter cut into chunks, and maple syrup to the pecans. Coat the pecans in the melted glaze, stirring constantly.
- Continue stirring as the glaze begins to caramelize and thicken. A rubber spatula works best to scrape glaze off pan and onto nuts. Do not walk away from the stove as the nuts will burn quickly. As soon as the glaze has caramelized (it’s all on the nuts and none in the pan), remove from heat. This process takes anywhere from 5-8 minutes.
- Immediately pour the hot nuts onto the parchment paper. Using two forks, quickly separate the pile of pecans into a single layer. Work quickly; they harden fast. Sprinkle salt evenly across nuts before they harden. Let cool for about 30 minutes.
Detailed recipe and instructions are in recipe card at bottom of post.
Making maple glazed pecans on the stove.
Making maple candied pecans is a quick process! It’s important to have your parchment paper-lined cooling tray prepped and all your ingredients measured out before beginning.
Cooling the candied pecans on a tray.
The easiest way to separate the hot, sticky pecans is to pull them apart quickly using two forks.
Recipe Notes
- Prep and measure before cooking. Line a tray with parchment paper, measure the ingredients and chop butter into chunks before starting. The pecans toast quickly and the glaze caramelizes in minutes, so everything needs to be ready in advance.
- Cook low and slow. Toast the pecans and glaze with the butter and maple syrup mixture over medium-low heat. Nuts and sugar can burn quickly so avoid high heat.
- Don’t leave the stove while cooking. It’s important to stir the nuts coated in the glaze constantly so they don’t stick to the pan and burn. It only takes 5-8 minutes for them to cook and be ready to transfer to the parchment paper.
- Cool completely before storing. Candied pecans should be stored in an airtight container. Only seal them up once they have completely cooled. Otherwise, moisture will get trapped and cause the nuts to become sticky. If you’re not going to eat the nuts right away, they can be refrigerated or frozen.
Candied Pecans Food Gift
Looking for a delicious food gift idea? Homemade candied pecans are a fun mason jar gift. Add a small jar to a gift basket or fill up a pint size jar with the full recipe. Or try out one of these popular mason jar food gifts: cowboy cookie mix in a jar, chocolate chip cookie mix in a jar and friendship soup in a jar.
More Easy Recipes with Pecans
- Stovetop Cinnamon Sugar Candied Pecans
- Cranberry Pecan Cheese Ball
- Cranberry Brie Bites (with Crescent Roll Dough)
- Pumpkin Dump Cake: Easy Fall Dessert
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Maple Glazed Pecans
This easy Maple Glazed Pecans recipe coats lightly toasted pecans in a buttery maple syrup glaze for a sweet and salty treat that's truly irresistible. The recipe takes less than 10 minutes to cook on the stove and makes the most delicious candied nuts, perfect for snacking or topping desserts, salads or side dishes.
Ingredients
- 2 tablespoons butter
- 1/3 cup pure maple syrup
- 2 cups pecans, halves
- pinch of salt
Instructions
- Line a baking tray with parchment paper and set aside along with two forks.
- Pre-heat a skillet on the stove over medium-low heat. Toss raw pecans into the dry pan and lightly toast for 1 minute.
- Add butter cut into chunks, and maple syrup to the pecans. Coat the pecans in the melted glaze, stirring constantly.
- Continue stirring as the glaze begins to caramelize and thicken. A rubber spatula works best to scrape glaze off pan and onto nuts. Do not walk away from the stove as the nuts will burn quickly. As soon as the glaze has caramelized (it's all on the nuts and none in the pan), remove from heat. This process takes anywhere from 5-8 minutes.
- Immediately pour the hot nuts onto the parchment paper. Using two forks, quickly separate the pile of pecans into a single layer. Work quickly; they harden fast. Sprinkle salt evenly across nuts before they harden. Let cool for about 30 minutes.
Notes
- Prep and measure before cooking. You need to work quickly when making candied pecans, so have everything prepped and measured before starting.
- Cook low and slow and don't walk away while cooking. Toast the pecans and glaze with the butter and maple syrup mixture over medium-low heat. Nuts and sugar can burn quickly so avoid high heat and stir constantly.
- Cool completely before storing. Moisture trapped in an airtight container will make the candied nuts sticky.
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