Maple Candied Pecans: The Easiest, Crispiest Recipe

These are, without a doubt, the best Maple Candied Pecans you will ever make. This incredibly simple recipe transforms raw pecans into a sweet, crunchy, and utterly addictive snack in under 20 minutes. Forget sticky, soft, or burnt nuts; this method is a no-fail path to perfectly crisp pecans with a beautiful, shatter-proof maple glaze every single time. They are the perfect topping for salads, a star on any dessert, and a wonderful holiday gift.

We’re using a simple oven-baking technique that guarantees an even cook and a flawless candy coating. Just a handful of pantry staples are all you need to create a truly gourmet treat that will have everyone asking for the recipe.

Why You’ll Love This Maple Candied Pecans Recipe

• Incredibly Easy: With just 5 minutes of prep time, this recipe is perfect for even the most novice cook.
• Perfectly Crisp, Never Sticky: The key is cooling them properly on parchment paper, which allows the maple glaze to harden into a delightful, crunchy shell.
• Versatile & Delicious: Use them on everything from a creamy fruit salad to a scoop of vanilla ice cream, or simply enjoy them by the handful.
• Amazing for Gifting: Packaged in a simple jar with a ribbon, these candied pecans make a thoughtful and delicious homemade gift for holidays and special occasions.

The 5 Simple Ingredients You’ll Need

The magic of this recipe lies in its simplicity. Quality ingredients are key to achieving the best flavor and texture.

• Pecan Halves: Start with raw, unsalted pecan halves for the best results. This allows you to control the saltiness and ensures the nuts toast perfectly.
• Pure Maple Syrup: This is the star of the show. Use 100% pure maple syrup, not pancake syrup. The authentic maple flavor is essential and provides a rich, complex sweetness.
• Light Brown Sugar: Adds a subtle molasses note and helps create that classic candied texture.
• Unsalted Butter: Provides richness and helps the glaze coat the pecans evenly.
• Cinnamon & Salt: A pinch of ground cinnamon adds warmth, while a bit of salt balances the sweetness and makes the flavors pop.

How to Make Maple Candied Pecans (Step-by-Step)

Making these maple candied pecans is as simple as mix, bake, and cool. Follow these steps for a perfect batch.

Step 1: Prepare Your Pan and Oven

First, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This is a crucial step! The parchment paper prevents the sugary glaze from sticking to the pan and makes cleanup effortless. It also provides the perfect non-stick surface for the pecans to cool and crisp up.

Step 2: Make the Maple Glaze

In a medium-sized bowl, melt the unsalted butter. Add the pure maple syrup, light brown sugar, ground cinnamon, and salt. Whisk everything together until the sugar is mostly dissolved and the mixture is well combined. It should look like a glossy, amber-colored sauce.

Step 3: Coat the Pecans

Add the raw pecan halves to the bowl with the maple glaze. Use a spatula to gently stir and toss the pecans until every single one is thoroughly coated in the sweet mixture. Ensure no nut is left behind!

Step 4: Bake to Perfection

Pour the coated pecans onto your prepared baking sheet. Spread them into a single, even layer. It’s important they aren’t clumped together, as this allows them to toast evenly and for the glaze to set properly. Bake for 12-15 minutes, stirring once halfway through, until the glaze is bubbling and the pecans are fragrant and lightly toasted.

Step 5: Cool for Maximum Crunch

Remove the baking sheet from the oven. Immediately use a spatula to separate any pecans that are touching. Let them cool completely on the baking sheet. As they cool, the maple glaze will harden into a wonderfully crisp, candy-like shell. Do not touch them while they are hot, as the sugar is extremely hot. Once fully cooled, you can break apart any remaining clusters.

Pro Tips for Perfectly Crisp, Non-Sticky Pecans

• Use Parchment Paper: Do not skip this! It is the secret to preventing a sticky mess and ensuring the pecans cool with a hard candy shell.
• Single Layer is Key: Spreading the pecans in a single layer on the baking sheet is essential for even cooking and drying. Overcrowding the pan will cause them to steam rather than toast.
• Don’t Underbake: The pecans are done when the glaze is bubbly and fragrant. Pulling them too early can result in a softer, stickier coating.
• Cool Completely: Be patient! The magic happens during the cooling process. They will transform from sticky to incredibly crunchy as they come to room temperature.

Fun Variations to Try

While this classic recipe is fantastic as is, it’s also a great base for experimentation.

• Spicy Maple Pecans: Add 1/4 teaspoon of cayenne pepper or a pinch of chili powder to the glaze for a sweet and spicy kick.
• Vanilla Bean Pecans: Scrape the seeds from half a vanilla bean or add 1/2 teaspoon of vanilla extract to the glaze for a warmer flavor. This variation is perfect on a pumpkin cheesecake bar.
• Different Nuts: This maple glaze works beautifully with walnuts, almonds, or even cashews. Adjust baking time as needed based on the size and type of nut.

How to Use Your Candied Pecans

The possibilities are endless! These pecans add a sweet, crunchy element to countless dishes.

• On Salads: They are a classic addition to salads, especially those with goat cheese, cranberries, and a vinaigrette dressing.
• Dessert Topping: Sprinkle them over ice cream, yogurt, cheesecakes, or our famous Italian Cream Cake.
• Charcuterie & Cheese Boards: Their sweetness is a perfect contrast to sharp cheeses and savory meats. They pair beautifully with a bacon ranch cheese ball.
• As a Snack: They are a delicious and satisfying snack all on their own.

Storing Your Homemade Candied Pecans

To maintain their signature crunch, store the cooled maple candied pecans in an airtight container at room temperature. They will stay fresh and crispy for up to two weeks. Avoid refrigerating them, as the moisture in the fridge can make the candy coating soften and become sticky.

Frequently Asked Questions

The Perfect Sweet Treat

This Maple Candied Pecans recipe is a keeper. It’s simple, reliable, and produces a truly delicious result that’s perfect for any occasion. Give it a try, and don’t forget to share your beautiful creations with us on Pinterest! We love to see how you use them.

Maple Candied Pecans Recipe

Maple Candied Pecans: The Easiest, Crispiest Recipe

This easy Maple Candied Pecans recipe delivers a perfectly crisp, non-sticky, and delicious snack or topping. Made with just 5 ingredients and ready in under 20 minutes, it's a no-fail method for gourmet candied nuts at home.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2 cups

Course: Appetizer, Dessert, Snack

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups raw pecan halves
• 1/4 cup pure maple syrup Ensure it's 100% pure, not pancake syrup.
• 2 tbsp light brown sugar Packed.
• 1 tbsp unsalted butter Melted.
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Equipment

• 1 Baking sheet
• 1 Parchment Paper
• 1 Mixing Bowl

Instructions

 

1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the melted butter, pure maple syrup, light brown sugar, ground cinnamon, and salt until combined.
3. Add the raw pecan halves to the bowl and stir gently until they are all evenly coated with the maple glaze.
4. Spread the coated pecans in a single layer on the prepared baking sheet. Bake for 12-15 minutes, stirring once halfway through, until the glaze is bubbly and fragrant.
5. Remove from the oven and let cool completely on the baking sheet. The glaze will harden as it cools. Once cooled, break apart any clusters and store.

Notes

Do not skip the parchment paper; it is essential for preventing sticking and creating a crispy shell.
Ensure the pecans are in a single layer for even baking.
Allow the pecans to cool completely without touching them, as this is when they become perfectly crunchy.