I’ve been making these maple candied pecans for years, and they never fail to disappear within hours. The combination of rich maple syrup, warm cinnamon, and crunchy pecans creates an irresistible snack that’s perfect for any occasion. These stovetop candied nuts are incredibly versatile and surprisingly quick to make.
The beauty of this recipe lies in its simplicity. You need just five ingredients and about 25 minutes to create something that tastes like it came from a gourmet nut shop. I love how the maple syrup caramelizes around the pecans, creating that perfect balance of sweet and salty that keeps you reaching for more.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
Why You’ll Love These Maple Candied Pecans
They’re incredibly quick and easy. Unlike oven-baked versions that take longer, these stovetop candied pecans are ready in just 15 minutes of active cooking time. The process is straightforward and doesn’t require any special equipment beyond a good skillet.
Perfect for any dietary needs. These maple pecans are naturally vegan and gluten-free, making them suitable for most dietary restrictions. The only concern would be nut allergies, but otherwise, everyone can enjoy these sweet treats.
Endless versatility. I use these candied pecans in so many ways throughout the week. They’re perfect sprinkled over salads, yogurt, or ice cream. I also love adding them to cheese boards or packing them as a quick snack for busy days.
Customizable to your taste. While I stick to the classic pecan version most of the time, you can easily use any mixture of nuts you have on hand. Cashews, almonds, and walnuts all work beautifully with this maple coating.
They store wonderfully. These candied pecans stay fresh for up to two weeks when stored in an airtight container. I often make a double batch because they disappear so quickly in my house.
The maple syrup creates a glossy coating that hardens as it cools, giving each pecan a satisfying crunch. The cinnamon adds warmth without being overpowering, while the vanilla extract provides depth of flavor that makes these nuts truly special.
Ingredients and Instructions
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Pecan halves (or mixed nuts) | 4 cups | Raw nuts work best |
| Pure maple syrup | 1/2 cup | Use 100% maple syrup, not pancake syrup |
| Vanilla extract | 2 teaspoons | Pure vanilla extract preferred |
| Ground cinnamon | 1 1/2 tablespoons | Adjust to taste |
| Sea salt | 1/2 teaspoon | Enhances sweetness |
Essential Ingredient Notes
Pecans: I prefer using pecan halves because they have more surface area for the maple coating to adhere to. However, you can substitute with any combination of raw nuts. Cashews, almonds, and walnuts all work wonderfully.
Maple Syrup: This is where quality matters. Pure maple syrup creates the best flavor and texture. Pancake syrup won’t give you the same results because it lacks the complex sugars that help create the perfect coating.
Cinnamon: I use a generous amount of cinnamon in this recipe. Start with one tablespoon if you prefer a milder flavor, then add more to taste.
Step-by-Step Instructions
Step 1: Prepare Your Workspace Set up a parchment-lined baking sheet near your stove. This will be essential for transferring the hot pecans once they’re done cooking.
Step 2: Heat the Maple Mixture Place a large skillet over medium heat. Add the maple syrup, vanilla extract, and sea salt to the skillet. Allow this mixture to heat for about one minute until it begins to warm and combine.
Step 3: Add the Pecans Add all the pecans to the skillet and stir immediately to coat them evenly with the maple mixture. The pecans should be completely covered with the syrup.
Step 4: Add Cinnamon and Cook Sprinkle the cinnamon over the pecans and stir thoroughly to distribute it evenly. Continue stirring frequently as the maple syrup begins to bubble gently. If the mixture starts to boil vigorously, reduce the heat to medium-low.
Step 5: Monitor and Stir This is the most important part of the process. Keep stirring the pecans frequently to prevent burning. The maple syrup will bubble and gradually reduce as the liquid evaporates. This process typically takes 7-9 minutes.
Step 6: Finish and Cool Once most of the liquid has evaporated and the pecans look glossy and well-coated, stir for one additional minute. Immediately transfer the pecans to your prepared parchment-lined baking sheet, spreading them out evenly.
Pro tip: If you prefer your pecans in clusters, keep them closer together while they cool. For individual nuts, spread them out more and break apart any clusters once they’ve cooled.
Variations, Storage, and FAQ
Delicious Variations to Try
Spicy Maple Pecans: Add 1/8 to 1/4 teaspoon of cayenne pepper along with the cinnamon for a sweet-heat combination that’s absolutely addictive.
Bourbon Maple Pecans: Stir in one tablespoon of your favorite bourbon during the last minute of cooking for a sophisticated flavor twist.
Orange Cinnamon Pecans: Add one teaspoon of fresh orange zest along with the cinnamon for a bright, citrusy note.
Brown Sugar Maple Pecans: Include 1-2 tablespoons of brown sugar with the maple syrup for an even richer, more caramelized flavor.
Storage and Serving Suggestions
Store your maple candied pecans in an airtight container at room temperature for up to two weeks. I find they actually improve in flavor after the first day as the spices meld together.
These pecans are perfect for topping salads, especially spinach or arugula with goat cheese. They’re also incredible on vanilla ice cream, mixed into yogurt, or enjoyed by the handful as a quick snack.
Important Recipe Notes
Always use a nonstick skillet or well-seasoned cast iron pan to prevent the maple syrup from sticking. Stir continuously during the cooking process to ensure even coating and prevent burning.
The key to perfect texture is cooking until all the maple syrup is absorbed or evaporated. Don’t rush this process, but don’t let the pecans sit too long in one spot either.
Frequently Asked Questions
Can I use other nuts instead of pecans? Absolutely! This recipe works wonderfully with cashews, almonds, walnuts, or any combination of raw nuts. I often make mixed nut batches using whatever I have in my pantry.
What if I don’t have pure maple syrup? Pure maple syrup is really essential for the best flavor and texture. Pancake syrup contains different sugars and additives that won’t caramelize the same way, resulting in a less satisfying coating.
Can I make these ahead of time? Yes! These candied pecans actually improve in flavor after sitting for a day. Store them in an airtight container and they’ll stay fresh for up to two weeks.
My pecans turned out soft instead of crunchy. What happened? This usually means the maple syrup wasn’t cooked long enough. The liquid needs to be almost completely evaporated for the pecans to harden properly as they cool.
Can I double this recipe? Definitely! Just use a larger skillet and be extra careful with stirring to ensure even cooking. You might need to add a few extra minutes to the cooking time.
These maple candied pecans have become a staple in my kitchen, and I’m confident they’ll become one of your go-to recipes too. The combination of simplicity, incredible flavor, and versatility makes them perfect for everything from casual snacking to elegant entertaining.
Easy Maple Candied Pecans
Ingredients
- 4 cups pecan halves or mixed nuts – raw nuts work best
- 1/2 cup pure maple syrup – use 100% maple syrup not pancake syrup
- 2 teaspoons vanilla extract – pure vanilla extract preferred
- 1 1/2 tablespoons ground cinnamon – adjust to taste
- 1/2 teaspoon sea salt – enhances sweetness
Instructions
- Set up a parchment-lined baking sheet near your stove for transferring the hot pecans once done cooking.
- Place a large skillet over medium heat. Add maple syrup, vanilla extract, and sea salt to the skillet. Heat for about one minute until mixture begins to warm and combine.
- Add all pecans to the skillet and stir immediately to coat evenly with the maple mixture. Pecans should be completely covered with syrup.
- Sprinkle cinnamon over the pecans and stir thoroughly to distribute evenly. Continue stirring frequently as maple syrup begins to bubble gently. If mixture starts to boil vigorously, reduce heat to medium-low.
- Keep stirring pecans frequently to prevent burning. Maple syrup will bubble and gradually reduce as liquid evaporates. This process typically takes 7-9 minutes.
- Once most liquid has evaporated and pecans look glossy and well-coated, stir for one additional minute. Immediately transfer pecans to prepared parchment-lined baking sheet, spreading them out evenly.
Notes
For clusters, keep pecans closer together while cooling. For individual nuts, spread them out more
Store in airtight container at room temperature for up to 2 weeks
Recipe can be doubled using a larger skillet
Variations: Add cayenne for spicy version, bourbon for sophisticated twist, orange zest for citrus note, or brown sugar for richer flavor
Naturally vegan and gluten-free
