These easy Maple Candied Pecans require just a bunch of simple ingredients and about 15 minutes of active time (plus, 30-45 minutes for cooling.) They are crunchy, buttery, and irresistibly delicious – no one will judge you if you cannot stop eating them!
Hey everyone – how are you doing? Are you ready for Easter, of course, if you celebrate it?
I did not prepare any Easter recipe this year. Well, in fact, for the second year in a row. But just in case you are still looking for some Easter ideas, I have some from the archives – please check them out.
Easter Recipes
Maple Candied Pecans
These Maple Candied Pecans are super easy to make, and they will only require about 15 minutes of cooking time. They are also irresistibly delicious and addictive. So they will probably disappear even faster than 15 minutes! Who can judge you, though? The nutty and buttery predominant flavour with sweet and warming undertone aroma from maple and cinnamon, and finally, hint of caramel and vanilla? (Okay, I will be back in 15 minutes – I have an urgent matter to deal with! lol)
This is a stovetop recipe, and you will need only a heavy-bottomed pan, whisk, and spatula (plus a knife and measuring cups). The method is similar to what I used in these recipes – Maple Candied Cashews and Candied Pine Nuts. However, unlike two other recipes where nuts have kind of gritty and soft texture, pecans are crunchie and with a smoother exterior.
You will simply need to boil the mixture of butter, maple syrup, and sugar for about five minutes. Then you will add the pecans and toss them over low-medium heat for another 8-10 minutes. Also, you can toast the pecans separately first, for even more pronounced nutty flavour. But that is totally optional.
Sprinkle these Maple Candied Pecans over your breakfast (i.e., oatmeal, cottage cheese or yogurt), salad or enjoy as a treat with a glass of wine or even a cup of tee or coffee. But in fact, they are perfect for snacking, so they will not probably survive until next morning, to be added to your breakfast.
I hope you like these pecans, and you will give them a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Cheers and happy Easter to all who celebrate!
Maple Candied Pecans
Course: Snacks, Dessert6-8
servings4
minutes15
minutes30-45
minutesThese Maple Candied Pecans are crunchy, buttery, and irresistibly delicious – no one will judge you if you cannot stop eating them!
Ingredients
100 gr butter (~7 tbsp.)
1/2 cup maple syrup (~120 ml.)
1/2 cup light brown sugar, lightly packed (85 to 100 gr.)
a good pinch of salt
3 and 1/2 to 4 cups of pecan halves (~350 to 400 gr.)
1 tsp. vanilla extract
1/2 to 1 tsp. of cinnamon
Directions
- In a small-medium heavy-bottom saucepan or skillet melt the butter over high medium heat. Add the maple syrup, brown sugar and salt. Boil for 4-5 minutes, whisking occasionally, until slightly thickened and lightly browned.
- Decrease heat to low-medium. Add the pecans, stirring with a spatula or wooden spoon, to coat.
- Keep them cooking, stirring often, for about 8 to 10 minutes, until the nuts are pleasantly browned (the mixture should be slightly bubbling all the time.) Keep an eye on the saucepan not to burn the caramel on the bottom; pecans also tend to brown fast (you might need to lower heat more if the mixture boiling too much.)
- At the end, stir in the vanilla extract and cinnamon. Stir for 2-3 minutes or so and turn the heat off.
- Transfer the nuts on a large plate or tray, linen with parchment or foil, flattening with a spatula or spoon. Let it cool for about 30 minutes or so then break into clusters and enjoy. Store the leftovers in air-tight container.
- Tip: soak the pan along with spatula and whisk in hot water (cold or even warm water will harden the caramel) with some dish soap for easy cleaning. The addition of baking soda and lemon juice also works well when you need to clean things after making caramel.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
oh my, yes please. I love pecans and maple syrup and cinnamon and vanilla :=)
Nutty, buttery, mapley with a hint of cinnamon? You just described some of my all-time favorite flavors. These pecans would definitely not be safe in our house!
David @ Spiced recently posted…Spinach Artichoke Mac and Cheese
I can’t wait to these out for myself and sprinkle them on my breakfast or enjoy them as a snack with some tea or coffee. Happy Easter to you too!
Raymund recently posted…Marinated Japanese Mushrooms
Hope you had a lovely Easter Ben! These candied pecans will be perfect on salads and my Sunday snack boards!
Tasia recently posted…Oreo Cinnamon Rolls
I’m going to have to make sure that everyone at home know’s that They’re not to judge me if I eat them all! They sound so delicious! Plus, you used the “C” word- caramel. So I’m all in.
Happy (belated) Easter to you and Andrew, Ben! These pecans will be made next weekend for guests who are coming for a few days. This will be perfect for staving off hunger while I cook!
Happy Easter to you Ben! And thanks for bringing us such delicious treats which are perfect for sharing with family visitors at this time of year!
Neil recently posted…Easy Fruit Loaf Cake
These maple pecans look heavenly! I could use some for a snack right now!
I can just imagine these as a cake decoration. Happy Easter.
Tandy | Lavender and Lime recently posted…Savoury Roasted Nuts
They are a huge favourite :-) So good for snack or as a salad topping!
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