Quick and Easy Maple Candied Pecans
Quick and Easy Maple Candied Pecans

Quick and Easy Maple Candied Pecans

Recipe by: Willow Bird Baking
Yield: 2 cups of pecans

These pecans are salty and sweet and scream fall. You won’t be able to stop eating them! Feel free to double this recipe, but be sure to use 2 baking sheets instead of one so you can spread out the nuts.

2 tablespoons butter
2 tablespoons maple syrup
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
pinch cayenne pepper
2 cups pecan halves

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper sprayed with cooking spray (these things get sticky!) In a large skillet over medium-high heat, sauté the butter, maple syrup, and brown sugar together and bring to a boil before adding the cinnamon, salt, and cayenne pepper and cooking for another 30 seconds. Add the pecans and stir to coat, cooking for another minute or so. Remove from the heat pour the nuts out in a single layer on your prepared baking sheet. Bake for 5-8 minutes until nuts are toasted and fragrant before cooling completely, breaking the nuts apart with a spatula as they cool. Store in an airtight container and eat as a snack or use as a topping/ingredient for lots of amazing fall desserts!

11 Comments on Quick and Easy Maple Candied Pecans

  1. Cindy Briley
    September 17, 2014 at 6:41 am (6 years ago)

    Wow. I must say you’ve given some credibly to Poem form that up until this point in my life was a nuisance, a way to amuse ourselves at family functions, an easy way to have my students practice being concise. But you love it….you really do! I will never look at a haiku the same way. I’ll try to be more appreciative. 🙂

  2. Lisa Roszler
    September 18, 2014 at 7:33 am (6 years ago)

    Sitting at my desk
    Eyes discovering treasure-
    Pecans on my list

    • Julie Ruble
      September 19, 2014 at 12:50 am (6 years ago)

      LOVE IT!

  3. bonnie
    September 18, 2014 at 9:43 am (6 years ago)

    I am thinking about giving these as Christmas gifts. How far in advance can these be made and what is the shelf life? Thank you

    • Julie Ruble
      September 18, 2014 at 12:14 pm (6 years ago)

      They’d make a great gift! You probably want to make them a few days before giving them. I’d assume they’d keep for at least a week or so.

  4. Tracy | PeanutButter and Onion
    September 18, 2014 at 9:55 am (6 years ago)

    Japanese writing is so beautiful, great that your kids are so engaged. Pecans any way are awesome. I’m gonna put these babies in my next salad

  5. Ayako Mathies
    September 19, 2014 at 12:47 am (6 years ago)

    Hello. I think I’m commenting for the first time though I have been a subscriber for some time. I knew you taught but did not know you taught Japanese culture. As a Japanese, I thank you. It’s great students get to learn about any culture but I am obviously biased. 😉 Nice haiku.

    • Julie Ruble
      September 19, 2014 at 12:49 am (6 years ago)

      Thank you, Ayako! That’s sweet of you 🙂 And thanks for reading!

  6. Samantha
    September 22, 2014 at 11:10 pm (6 years ago)

    Oh thank you. I can’t wait to try this. I finally found regular pecans (I couldn’t find them being sold anywhere in Tokyo before this year, believe it or not). But they weren’t sweetened… I really miss those lovely maple-glazed pecans I could get in the states… Well, I did. Now I guess I can make my own! 🙂


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