I’m sneaking in one more holiday-worthy treat while I can! These candied pecans are one of my favorite recipes (well, they’re all my favorite) in my cookbook. I vividly recall making batch after batch after batch one night until I got this candied pecan recipe just right. Unlike most candied pecans, which are made with refined sugar, these candied pecans are made with a reasonable amount of real maple syrup. The maple syrup condenses in the oven. After several stirs, the maple syrup forms a beautifully shiny and crisp, sweet but not sticky exterior.
Delicious maple syrup is the perfect complement to toasty pecans. For classic candied pecans, I add some vanilla, cinnamon and a pinch of cayenne pepper for heat (optional). I’ve come up with a few more fun variations, which you’ll find below. These candied pecans pack beautifully if you would like to make them for friends or bring them to a holiday party. They’ll help break up all the cookies on the table. They would also be a great addition to your salads and snack mixes. Fair warning, these nuts are irresistible. When I shared these candied pecans with my boyfriend, he declared them “the only candied pecans you’ll ever want to eat.” And then I had to take the bag back from him. How about that?
How to Make the Best Candied Pecans
This recipe’s success boils down to a few key techniques. Fortunately, they’re all very easy to achieve. That’s it! These candied pecans will become famous at your holiday parties.
Candied Pecan Variations
For classic candied pecans, add a little vanilla extract, cinnamon and cayenne pepper (optional, for a little kick to balance the sweetness). In other words, use the first option listed in each ingredient line. For pumpkin spice pecans, add a full tablespoon of pumpkin spice blend in lieu of the cinnamon. These taste like the holidays! For bourbon pecans, add a tablespoon of bourbon instead of vanilla extract. Pecans, maple syrup and bourbon are a trio made in heaven. Want to use other nuts? You sure can, but pecans are my favorite.
Please let me know how this recipe turns out for you in the comments! I love hearing from you. Looking for more simple holiday treats? I’ve got you covered!
*Salt note: I like how the large flakes of kosher salt make some bites a little saltier than others, but kosher salt’s weight varies considerably by brand. I used Diamond Crystal salt brand. If you’re using Morton kosher salt, use 1 teaspoon. If you’re using fine sea salt or regular table salt, use ¾ teaspoon. Make it dairy free/vegan: Substitute extra-virgin olive oil for the butter. Change it up: See flavoring options provided within recipe. You can substitute other nuts for the pecans (it’s hard to beat pecans, though). You can also use honey in place of the maple syrup, but I really prefer the flavor of the maple syrup version. If you use honey, your nuts will probably need longer in the oven, about 30 minutes. Be sure to stir every 5 minutes as directed.
