Maple Candied Pecans

November 12, 2012

These maple candied pecans are so easy and are absolutely incredible. I have just made ten batches of them to give as holiday gifts with my dear friend Stacey.

I hosted a holiday party last week where we served:

Stacey brought her Maple Candied Pecans and we served them with nibbles with eggnog. They were a huge hit.

Stacey and I had a hilarious “Coat and Roast” or “Roast and Coat” discussion. Stacey roasts and then coats to get a fabulous uniform crunchy robust texture. I’ve always been a fan of the coat-and-then-roast technique. But, after making these with her, I may be a convert. There is a gorgeous smokiness you can’t beat.

These candied pecans would also make a fabulous topping for pumpkin, sweet potato, or pecan pie; a sensational addition to ice cream or parfaits; and amazing holiday gifts in decorative jars.

Stacey, thanks for sharing these amazing maple candied pecans.

Happy Holidays.

Check out Stacey J Aswad and VO Buzz Weekly.


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Maple Candied Pecans

These maple candied pecans are vegan are super easy, and absolutely incredible.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 cups
Author Tess Masters


  • 4 cups  raw pecans
  • 2/3 cup  pure maple syrup
  • 1 tablespoon filtered water
  • teaspoon  ground cinnamon
  • 1/2  teaspoon  ground nutmeg
  • 1/8 teaspoon  ground ginger
  • 1/8 teaspoon  cayenne pepper
  • Pinch of Celtic sea salt 


  1. Preheat the oven to 350°F (180°C).
  2. Line a baking sheet with parchment paper or a silicone liner, and roast the pecans for 8 to 10 minutes, until slightly crispy and fragrant.
  3. In a medium saucepan over medium heat, warm the maple syrup and spices for about 5 minutes, until warm and slightly bubbling.
  4. Stir in the warm roasted pecans and filtered water. Fold through for 3 to 4 minutes stirring constantly until the nuts caramelize, and the liquid reduces, is completely absorbed, crystalizes, and the pecans are dry. 
  5. Spread the pecans back on the lined baking tray, and allow to cool and harden for about 20 minutes.
  6. Store in a sealed container. 

Recipe Notes

Recipe from Stacey Aswad
Photo by Trent Lanz and styling by Alicia Buszczak