Maple Candied Pecans

November 12, 2012

These maple candied pecans are so easy and absolutely incredible. They’re amazing on the holiday table, served as nibbles, or wrapped for holiday gifts.

Maple Candied Pecans

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 these 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.

Check out Stacey J Aswad and VO Buzz Weekly.


Maple Candied Pecans

These maple candied pecans are so easy and absolutely incredible. They're amazing on the holiday table, served as nibbles, or wrapped for holiday gifts. 

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



  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


Comments 25

  1. I will obviously have to try the “roast and coat” method next time! They look delicious. LOVE spiced nuts!
    And can I just say how incredibly ENVIOUS I am that you will be at Candle 79 for Thanksgiving???? 😀

    1. LOL! I learnt something too. They turn out SO much better when you roast and coat! I SO wish you were going to be at Candle 79 with us for Thanksgiving. I just found out JL will be there at 2PM too! Yipppeee!
      Happy Thanksgiving my friend xx

  2. Thank you for sharing my recipe, I hope everyone loves them as much as we do!!! It’s pretty amazing that any of them actually made it to the table from our “taste testing”. We had to, quality control is a must!!!
    Even though you and Scott will be in NYC this Thanksgiving, Chuck and I will be recognizing you both in spirit at our Thanksgiving Gratitude Table in LA. Thank you for all your love and support and for being my dear friend and sister, love you always, xoxo SJA

    1. ThankYOU for sharing your AMAZING recipe and talent. You are such an INCREDIBLE chef and woman. I wish we were all spending Thanksgiving together. We will be thinking of you with love on Thursday too. Love you so much my kindred spirit. xx

    1. These are AMAZING. Everybody I serve them to LOVES them and goes off an makes the recipe the next week. Enjoy 🙂

  3. I’ve never had such an amazing tasting snack. My friend made them for me because I have so many restrictions with my foods. Now I am looking forward to making this recipe and sharing with my family. What a great gift at Christmas in a cute jar this would be.

    1. Yes, it should work. But I haven’t tried it. I’m not sure how long you would need to dehydrate for, what temperature would yield the best results, and if you could get it to crystalize. Sorry, I can’t be more help. Let me know if you try it!

  4. hi! i just made these… they do taste amazing and its going to be my new fav recipe. BUT, just to clarify.. are steps 4 and 5 still over the heat? my finished treat aren’t as crunchy as i think they should be.. so wondering if this makes a difference? thank you!

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