To make maple candied pecans, toss pecan halves with maple syrup, melted butter and salt, then bake at 325°F for 15 to 20 minutes, stirring every 5 minutes. Let them cool on the pan and the coating turns crisp.
You can candy nuts in a skillet, but the oven is more forgiving. The heat is even, and a stir every few minutes keeps the maple from scorching.
What you need
- 2 cups raw pecan halves
- 1/4 cup pure maple syrup
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon (optional)
How to make it
- Heat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, stir together the maple syrup, melted butter, salt and cinnamon, if using. Add the pecans and stir until every piece is coated.
- Spread the pecans on the pan in a single layer and scrape any syrup left in the bowl over the top.
- Bake for 15 to 20 minutes, stirring every 5 minutes, until the syrup has thickened and clings to the nuts instead of pooling on the pan, and the pecans smell toasty. Watch the last few minutes closely, because nuts can burn quickly.
- Stir once more, spread the pecans apart and let them cool completely on the pan, about 20 minutes. They feel sticky while warm and turn crisp as they cool.
- Break up any clumps. Store in an airtight container at room temperature for up to a week.
Which syrup to use
The syrup is most of the flavor here, so pick the one you like on its own. Dark is deep and robust and built for baking, for a bolder maple coating. Amber is warm and smooth with caramel notes, for a milder one.
Either way, use pure maple syrup. Pancake syrup is usually flavored corn syrup, and it doesn't have to contain any maple at all.
Tips
- Don't skip the parchment. Maple glues itself to a bare pan.
- Judge them cold. Warm pecans feel soft and sticky. Wait until they reach room temperature before you decide they need more time.
- Still tacky once cool? They needed a little more time. Bake them 3 to 5 minutes more and let them cool again.
- Double the batch. Use two pans, and swap their oven positions each time you stir.
Make it your own
- Try other nuts. Walnut halves take the same coating. Start checking a few minutes early.
- Add a kick. Stir a pinch of cayenne into the syrup, or sprinkle a little flaky salt over the nuts right out of the oven.
- Go savory. Skip the cinnamon and add 1/2 teaspoon smoked paprika and a pinch of cayenne.
- Where to use them. On a salad with maple vinaigrette, over a yogurt bowl or oatmeal, or on a cheese board. Hide a few for the salad. The rest tend to disappear.
