17-Minute Maple Candied Pecans Recipe for Irresistible Crunch

There’s something magical about the *crunch* of maple candied pecans. One bite, and you’re hooked—sweet, salty, and just a little bit sticky in the best way. I started making these years ago for holiday parties, and now they’re a non-negotiable at every family gathering. My nieces sneak handfuls straight from the bowl, and honestly, I don’t blame them. These pecans are perfect on their own, but they’re also fantastic sprinkled over salads, yogurt, or even ice cream. Trust me, once you try them, you’ll be making batch after batch. They’re that good.

Ingredients for Maple Candied Pecans

Let’s talk ingredients – because using the right stuff makes all the difference between “good” and “oh-my-goodness-I-can’t-stop-eating-these” candied pecans. After years of testing (and many happy taste-testers), here’s exactly what you’ll need:

• 2 cups whole pecans – trust me, whole ones toast better than pieces!
• 1/4 cup pure maple syrup (not pancake syrup – the real stuff has that deep, caramelized flavor we want)
• 2 tbsp granulated sugar – just enough to amp up the crunch
• 1/2 tsp ground cinnamon – my secret weapon for warmth
• 1/4 tsp fine sea salt – balances the sweetness perfectly

See that note about the maple syrup? I learned that lesson the hard way when I grabbed the wrong bottle once. The artificial stuff just doesn’t caramelize the same way. And while we’re sharing secrets – fresh pecans make ALL the difference. Give them a sniff before using – they should smell buttery and sweet, not at all musty.

That’s it! Just five simple ingredients for pecans that’ll disappear faster than you can make them.

How to Make Maple Candied Pecans

Making these irresistible maple candied pecans is easier than you think! Just follow these simple steps, and you’ll have a batch of perfectly crunchy, sweet-and-salty goodness in no time.

Preheat and Prepare

First things first – crank that oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper. (This is my lifesaver – no sticky mess to scrape later!) The parchment also helps the pecans get that perfect even crispness we’re after.

Mix the Coating

Grab a medium bowl and whisk together the maple syrup, sugar, cinnamon, and salt until it’s completely smooth. No sugar lumps allowed! This glossy mixture is what gives our pecans that gorgeous caramelized coating. I like to give it a quick taste – should be sweet with just a hint of spice.

Coat and Bake Pecans

Now the fun part! Dump your pecans into the syrup mixture and stir until every single nut is thoroughly coated. Spread them out in a single layer on your prepared baking sheet. Pop them in the oven for 10-12 minutes, but here’s the key – at the 5-minute mark, give them a good stir. The syrup gets HOT, so careful not to splatter!

Cool Completely

When they come out of the oven, resist the urge to snack immediately! Let the maple candied pecans cool completely on the baking sheet – this is when the magic happens and they get that signature crunch. I know it’s hard to wait, but trust me, it’s worth it.

Why You’ll Love These Maple Candied Pecans

Listen, I know you’re going to adore these maple candied pecans as much as I do – and here’s exactly why:

• They’re crazy quick – From start to finish, you’re looking at just 17 minutes. I’ve made these when unexpected guests show up, and they’re always impressed. (Little do they know how easy it was!)
• That perfect sweet-salty balance – The maple syrup gives that rich sweetness, while the sea salt keeps it from being cloying. My brother claims they’re “more addictive than potato chips” – and he’s not wrong.
• Endless possibilities – Eat them straight from the bowl (no judgment), sprinkle over oatmeal, or package them in cute jars for gifts. Last Christmas, I gave these instead of cookies, and people still ask me for them!

Seriously, these pecans have saved me so many times when I needed something impressive but didn’t have hours to spare in the kitchen. And the best part? They make your whole house smell like a cozy maple-scented dream while they bake.

Expert Tips for Perfect Maple Candied Pecans

After burning my fair share of batches (and learning some hard lessons), I’ve picked up a few tricks that’ll guarantee perfect maple candied pecans every single time:

Spread them like you mean it! When you pour those coated pecans onto the baking sheet, take an extra minute to separate any clumps and arrange them in a single layer. Nuts piled on top of each other will steam instead of crisp up – and nobody wants soggy candied pecans. I use a fork to gently nudge them apart if they’re being stubborn.

Fresh is best for crunch. Old pecans turn chewy instead of staying crisp. Before you start, do the sniff test – they should smell sweet and buttery, like the inside of a pecan pie. If they smell at all musty or stale, run to the store for a fresh bag. It makes ALL the difference in texture.

Set that timer religiously. Maple syrup can go from golden perfection to burnt disaster in about 90 seconds flat. At the 10-minute mark, open that oven and check. They’re done when the syrup coating looks dry and slightly cracked. If you see any dark spots forming, pull them out immediately – they’ll continue cooking a bit on the hot baking sheet.

One last pro tip? Let the pecans cool completely before you even think about touching them. I know it’s tempting, but that cooling time is when the coating hardens into that addictive crunch we love. (Learned that the hard way when I burned my fingers trying to sneak one too soon!)

Maple Candied Pecans Variations

One of my favorite things about this recipe is how easily you can tweak it to match your mood or what’s in your pantry. Here are some delicious twists I’ve tried (and loved) over the years:

Spicy Maple Pecans

Add 1/4 tsp cayenne pepper to the syrup mixture for a sweet-heat combo that’ll make your taste buds dance. The first time I made these for game night, they disappeared before halftime! Start with less if you’re spice-shy – you can always add more next time.

Citrus-Kissed Pecans

Stir in 1 tsp finely grated orange zest with the cinnamon for a bright, fresh twist. I discovered this variation when I had some oranges going spare – now it’s my go-to for spring gatherings. The citrus cuts through the richness beautifully.

Walnut Swap

Out of pecans? No problem! Walnuts work wonderfully here too – just chop them roughly so they’re about pecan-sized. They toast up just as nicely, though they’ll have a slightly earthier flavor that pairs amazingly with the maple.

Feeling adventurous? Try combining variations – spicy orange walnuts are incredible! The beauty of this recipe is how forgiving it is. Just keep the syrup-to-nut ratio the same, and you can’t go wrong.

Storing Maple Candied Pecans

Here’s the good news – if you can resist eating them all in one sitting (no judgment if you can’t!), these maple candied pecans keep beautifully. The key is storing them right so they stay crisp and delicious for days. I’ve learned a few storage tricks the hard way after making one too many soggy batches!

Airtight is everything. I stash mine in glass jars with tight-fitting lids or ziplock bags with all the air squeezed out. That maple coating loves to absorb moisture from the air, which turns our perfect crunch into chewiness. Not what we want!

Room temperature wins. I know it’s tempting to refrigerate things with syrup, but trust me – the fridge is the enemy here. The cold makes the pecans lose their crunch and get weirdly soft. Instead, keep them in a cool pantry or cupboard where they’ll stay crisp for up to 2 weeks. (Though in my house, they never last that long!)

Bonus tip for gifting: When I package these for friends, I include a little note saying “Enjoy within 2 weeks for maximum crunch!” and tie it with a pretty ribbon. The cute presentation makes people think I slaved over them – our little secret how easy they really are!

Maple Candied Pecans FAQs

Over the years, I’ve gotten the same few questions about these maple candied pecans – and I bet you’re wondering about them too! Here are the answers to the big ones that always come up:

Can I use honey instead of maple syrup?

I know it’s tempting to swap in honey if that’s what you have, but trust me – it’s not the same! Honey has a much stronger flavor that completely changes the character of these pecans. Maple syrup gives that deep, caramelized sweetness we’re after, while honey can make them taste almost floral. (Learned this the hard way when I ran out of syrup once – the batch wasn’t terrible, but it wasn’t my beloved maple candied pecans either!)

Help! My pecans came out sticky – how do I fix them?

Don’t panic! This happens sometimes if your oven runs a bit cool or the humidity’s high. Just spread them back on the baking sheet and pop them in a 300°F oven for 2-3 minutes. The extra heat helps evaporate any remaining moisture. Let them cool completely again – they’ll crisp up perfectly. (Pro tip: If they’re still sticky after that, you might’ve just needed to bake them a tad longer originally – note it for next time!)

Can I double the recipe? How?

Absolutely – I do this all the time for parties! The key is using two baking sheets rather than crowding one. Spread the pecans in single layers on both sheets, and swap their positions halfway through baking (move the top one to the bottom rack and vice versa). This ensures even cooking. Just add a minute or two to the baking time since the oven’s working harder with more stuff in there. (And fair warning – you’ll need a bigger bowl for mixing!)

See? Nothing to stress about! These maple candied pecans are forgiving little things – almost as sweet as the compliments you’ll get when you serve them.

Nutrition Info

Okay, let’s talk nutrition – because let’s be real, we’re all going to eat more than one handful of these maple candied pecans! Here’s the breakdown per 1/4 cup serving (though good luck stopping at just one serving):

• Calories: About 210
• Fat: 18g (mostly the good kind from those heart-healthy pecans!)
• Carbohydrates: 12g
• Sugar: 8g
• Protein: 3g
• Fiber: 3g

Now, full disclosure – these numbers are estimates based on standard ingredients. Your exact nutrition might vary depending on your pecan size or maple syrup brand. (I learned this when I got obsessed comparing different syrup labels last fall – who knew they could vary so much?)

But here’s how I look at it – yes, they’re definitely a treat, but pecans pack protein and healthy fats that make these more satisfying than your average candy. My nutritionist friend actually approves when I snack on these instead of reaching for chips or cookies! Just maybe don’t eat the whole batch in one sitting… though I wouldn’t blame you if you did.

Share Your Batch!

Nothing makes me happier than seeing your versions of these maple candied pecans! My Instagram DMs are always full of photos from friends who’ve made them – some drizzled with chocolate, others with extra cinnamon (you know who you are!). Last week, my neighbor texted me a picture of her batch with the caption “Third time this month – send help!” That’s when you know a recipe’s a keeper.

If you make these (and I really hope you do!), I’d love to see your creations. Tag me @maplepecanqueen or use #stickypecanproblems so I can admire your handiwork. Maybe you’ll even discover a new variation I haven’t tried yet – my cousin added espresso powder last month, and now it’s my new obsession. That’s the beautiful thing about cooking – we all put our own spin on things!

Happy baking, friends – may your pecans always be crisp and your syrup never burn. Can’t wait to see what you whip up!

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