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 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
Ingredients
- 4 cups raw pecans
- 2/3 cup pure maple syrup
- 1 tablespoon filtered water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- Pinch of Celtic sea salt
Instructions
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Preheat the oven to 350°F (180°C).
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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.
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In a medium saucepan over medium heat, warm the maple syrup and spices for about 5 minutes, until warm and slightly bubbling.
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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.
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Spread the pecans back on the lined baking tray, and allow to cool and harden for about 20 minutes.
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Store in a sealed container.
Recipe Notes
Recipe from Stacey Aswad
Photo by Trent Lanz and styling by Alicia Buszczak
Comments 25
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???? 😀
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
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
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
Do these get crunchy when they cool? Or do they stay soft?
Thanks! They look delicious.
Hey Lisa,
In about 15 minutes they are crunchy and ready to devour. They are SO good!
Thanks for chiming in Scott! GOOOO Stace! You and Chuck ROCK!!!!!!! We LOVE YOU! xx
These are SOOOO good and make FANTastic gifts for the holidays in mason jars.
LOL! What a GREAT night. SO glad you enjoyed these. Stacey is such an incredible cook!
Just found your recipe and I can’t wait to make these. They sound like they are delicious!!!
These are AMAZING. Everybody I serve them to LOVES them and goes off an makes the recipe the next week. Enjoy 🙂
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.
Awesome! I really love these too, and yes! They make amazing gifts!
would this recipe work with almonds??
Yes. This recipe is also wonderful with walnuts.
Would this work, soaking the nuts, then dehydrating them and after marinate them in the mixture and dehydrating them again?
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!
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!
Yes. Still over the heat. I will clarify that in the instructions. Enjoy!
Can I replace the maple syrup with ordinary syrup? It’s not found in South Africa where I’m from.
You can use another liquid sweetener.
That was some if not the best roasted pecans I have ever ate. Can’t stop eating them. Amazing delicious.
Oh, I am so happy you enjoyed them. Yeah….they’re the bomb! We love them, too!
I made two double batches of these for Christmas. They were a huge hit!
So glad you enjoyed them.