Maple Candied Pecans

5 from 3 votes

This post may contain affiliate links. Please read our disclosure policy.

Candied Pecans are simple and made with just two ingredients, pecans and maple syrup! You can have these delicious nuts out of the pan in 15 minutes. 

Candied pecans made on the stovetop are such a sweet treat that work for garnishing so many different things. They are a great addition to any salad, yogurt, cheeseboard, dessert or a yummy snack. Sky is the limit with these addicting little nuts.

side view candied pecans
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Candied Pecans are perfect to throw on top of your favorite salads, to eat plain, over yogurt, ice cream and to add to oatmeal or your cinnamon caramel popcorn recipe. Just be warned, once you start eating these maple candied pecans, it’s hard to walk away.

You can’t get any easier than mixing together pecans and pure maple syrup and letting them slowly cook down together, bubbling and popping along the way, until you end up with perfect candied nuts that are naturally sweet. Your house will smell amazing and you’ll be picking them up hot to pop in your mouth as soon as you can. You’ll love how easy these maple candied pecans are to make.

candied pecans on parchment

Why You’ll Love This Recipe

  • Quick and Easy: With just a few simple steps, this recipe allows you to whip up a delicious snack or topping in no time. It’s perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen.
  • Healthier Option: Since these candied pecans are naturally sweetened and don’t contain any processed sugars, they offer a healthier alternative to traditional candied nuts. It’s a great option for those looking to satisfy their sweet cravings without consuming refined sugars.
  • Versatility: These Maple Candied Pecans can be used in various ways – as a topping for salads, oatmeal, or yogurt, or as a standalone snack. I appreciate recipes that offer versatility in how they can be enjoyed.

Ingredients

  • Pecans: Use whole pecan pieces for easier eating. (You can use pecan pieces though if you are going to throw them into a salad.)
  • Real maple syrup: Don’t use the fake corn syrup kind of maple syrup here! The real stuff makes the best maple sugar! And surprisingly enough, it doesn’t have a big maple syrup flavor when the nuts are finished, they’re just sweet. My husband doesn’t like maple at all and he loves these.

See the recipe card below for full information on ingredients and quantities 

candied pecans in a bowl view from the top

How to Make Candied Pecans

Step #1. Add the pecans and maple syrup to the pan and turn on the heat.

Step #3. When there is no water left, dump the nuts onto a piece of waxed paper and let them cool.

Step #2. Stir as the maple syrup gently simmers and the water evaporates.

Step #4. Enjoy!

Frequently Asked Questions

How long can you keep candied pecans?

Store in an airtight container on the counter for up to 2 weeks. You can refrigerate them for about 3 weeks but in my experience they stay the best and crunchiest at room temperature. You can also store in the freezer for about a month.

Why are my candied pecans soft?

Pecans could turn soft if they were stored before they were completely cooled. Make sure to let them cool for at least 20 minutes before storing in an airtight container. 

Do I need to stir candied nuts?

Yes! They only take 7 minutes to cook but you have to constantly stir them. Burning two cups of nuts would be something to cry over.

What kind of pan should I use to make my candied pecans?

I used a cast iron skillet to make these maple candied pecans. You’ll want to use that or a heavy bottomed pan of your own. A nice thick pan will distribute the heat well and help your nuts to candy and cook evenly without burning.

candied pecans on top mixed spring greens in a salad bowl

Expert Tips

  • Make sure to let the pecans cool completely before storing so they stay nice and crunchy.
  • As you stir, make sure that each pecan is evenly coated with the maple syrup so that each one has the same flavor and crunch.
POV hand picking out a candied pecan from a bowl

More Snack Recipes to Consider

candied pecans in a bowl view from the top
5 from 3 votes

Maple Candied Pecans (Naturally Sweetened)

Maple Candied Pecans are the easiest snack recipe EVER! Made with just two ingredients, pecans and maple syrup, you can have these delicious nuts out of the pan in 15 minutes. Candied pecans made on the stovetop are such a sweet treat.
Prep: 5 minutes
Cook: 8 minutes
Total: 13 minutes
Servings: 8 (Makes 2 cups)

Ingredients 

  • 2 cups shelled pecans, (I like whole pecans)
  • 1/2 cup pure maple syrup
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • In a heavy bottomed skillet or pan, heat the pecans and maple syrup over low to medium-low heat, stirring continuously. The maple syrup will start to bubble and you'll see the extra moisture evaporating.
  • Keep cooking and stirring until all of the extra moisture has evaporated and the maple syrup sugars starts to crystallize and stick to the nuts. This should take 5-8 minutes. Make sure you stir the whole time so that you don't burn the nuts.
  • When the moisture is all gone turn the nuts out onto a baking mat or a piece of parchment (or waxed) paper and let the nuts cool. Enjoy just as they are or add to your favorite salads, trail mix, granola, popcorn, or dessert.

Notes

  • You’ll know when it’s done when it looks dry and there are no shiny spots left on the pecans or in the pan.
  • You can add spices to this at the beginning of the cooking time if you like spiced candied nuts (like cinnamon or pumpkin pie spice!).
  • The sugar in the maple syrup will crystalize and you’ll see the little chunks of it sticking to the nuts right before they are done.
  • You can also add a little salt to these in the beginning, I like a little salt to my sweet nuts.
  • You can use walnuts or almonds in place of the pecans if needed.

Nutrition

Serving: 1 of 8 servings, Calories: 225kcal, Carbohydrates: 17g, Protein: 2g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Sodium: 2mg, Potassium: 147mg, Fiber: 2g, Sugar: 13g, Vitamin A: 14IU, Vitamin C: 0.3mg, Calcium: 39mg, Iron: 1mg
Like this recipe? Rate and comment below!

About Melissa

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




14 Comments

  1. Barbara says:

    Hi, Should the pecans be toasted first? Thank you.

    1. Melissa says:

      Nope, they toast in the pan while the syrup cooks!