These easy maple candied pecans are made with maple syrup, brown sugar, white sugar, and cinnamon! Ready in less than 15 minutes! Homemade candied pecans for the fall dessert win.
In the words of my sister-in-law, “It was under 70 degrees at one point today. This calls for boots!”
Well, boots and candied nuts, that is.
Capitalizing on the cold with fall fashion and fall(ish) foods is literally at the top of my to-do list for this season. #goals (Of course, this was a few days ago before the weather decided mid-October was the perfect time for 97 degrees).
Granted, a few years ago, candied nuts would definitely not have been on my list of favorites (I was young, naive, and desperately in need of an intervention), but I saw the light and haven’t turned back since.
Toasty pecans covered in maple syrup, sugar, and cinnamon might be one of the best things on the planet. These are on par for me with puppy chow, chocolate bark, and cracker toffee–easy recipes that are perfect for the holidays (and easy for Christmas gifts–you’re friends and family are going to love you for a tin of these)!
And, these are also ridiculously easy to make–no joke. A lot of candied nuts recipes use egg whites to coat the nuts, but I am partial to this method because everything is dumped in a pot and made within 10 minutes. Easy peasy!
A bowl of these? Happy day.
Yields 3 cups
These easy maple candied pecans are made with maple syrup, brown sugar, white sugar, and cinnamon! Ready in less than 15 minutes!
2 minPrep Time
8 minCook Time
- 3 cups raw pecans, whole
- 1 Tbsp water
- 3 Tbsp pure maple syrup
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 3/4 tsp ground cinnamon
- cinnamon sugar, for sprinkling (optional)
- In a large saucepan, over medium-low heat, combine all ingredients except pecans. Stir until all sugar and spices have dissolved completely.
- Add in pecans, making sure all nuts are coated with the sugar mixture.
- Once coated, stir constantly (on med-low heat) for about 7-8 minutes, or until there is no more liquid in the pot. Remove from heat immediately (otherwise the sugars might burn).
- As soon as the nuts are done, pour nuts onto a sheet of parchment paper to cool (make sure they are flat and in a single layer, otherwise the nuts will stick to each other). If you want to sprinkle with cinnamon sugar to give them a 'sugared' look (as pictured), do it while the nuts are cooling so the cinnamon sugar will stick.