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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.
- Line a large, rimmed baking sheet with parchment paper or a silicone mat. Otherwise, the maple syrup could stick to the pan instead of the pecans.
- Toss the pecans in maple syrup and your desired flavorings. Spread them across the pan.
- Bake at 325 degrees Fahrenheit. Any hotter, and the nuts will burn before the maple syrup has ample time to condense. Burnt pecans make me sad.
- Bake for 10 minutes, then start stirring every 5 minutes. Stirring is important because it helps the condensed maple syrup cling to the pecans, and ensures that the pecans around the edges don’t burn.
- Let them cool. After a final stir out of the oven, let the pecans cool until they’re safe to touch. Gently tug apart any pecans that are stuck to each other, then let them cool completely. They’ll continue to crisp up as they cool.
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!
Naturally Sweetened Candied Pecans
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- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 cups 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
5 Stars4 Stars3 Stars2 Stars1 Star
4.8 from 62 reviews
The best candied pecans are also naturally sweetened! For this recipe, you’ll simply toss raw pecan halves in maple syrup and bake—it’s easy! Recipe yields 3 cups candied pecans.
Scale
Ingredients
- ¼cup maple syrup
- 1 tablespoon unsalted butter, melted
- 1 ½teaspoons kosher salt*
- 2 teaspoons vanilla extract or 1 tablespoon bourbon
- ¼teaspoon ground cinnamon or 1 tablespoon pumpkin spice blend (for pumpkin-spiced pecans)
- Scant ¼teaspoon cayenne pepper (optional, for some heat)
- 3 cups raw pecan halves
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn’t get stuck to the pan (this is important).
- In a medium bowl, combine the maple syrup, melted butter, salt, vanilla, cinnamon, and cayenne (if you using) and whisk until blended. Add the pecans and stir to coat.
- Dump the contents of the bowl onto the prepared baking sheet and spread out in a single layer (the maple syrup will pool on the bottom of the pan, but that’s okay).
- Bake, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are deeply golden, 23 to 26 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the pecans cool.)
- Remove from the oven and stir the pecans one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps. Let the pecans cool completely on the pan.
- Candied pecans will keep for up to 2 months in a sealed bag at room temperature.
Notes
Recipe minimally adapted from my cookbook, Love Real Food.
*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.
▸ Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.
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Reader Interactions
Comments
Deborah
Happy Holidays Kate! Thank you for all the wonderful and healthy recipes! I’m making the candied nuts right now! I needed a quick hostess gift, so used walnuts and garam masala for spice. I’m sure they’ll be delicious. Last week I made your Southwest Roasted Veggies Salad from your awesome Love Real Food cookbook. Huge crowd pleaser at a holiday potluck. Thanks again and enjoy the holidays!
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Kate
You’re welcome! Thanks for your kind words, Deborah and happy holidays to you!
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ANN
Oh my gosh…….irresistible is the appropriate word for your candied pecans…..and your very explicit instructions should be followed to a tee for a no fail result! I originally made them to enhance my salads, but it has now become my go to snack instead of chocolate! That said, I came across your site fortuitously and am now looking forward to making more recipes. Your site is not only informative and detailed, but inviting, somewhat whimsical in your writing style and delivery……. and just plain fresh! I know that’s a lot of words….but I haven’t cooked in 10 years and your site has inspired me……. Thank youAK
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Natalie
These candied pecans look dangerously addictive! YUM!
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Kate
Thank you!
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Cheryl
Thanks for the awesome recipes you gave us this year. 5 stars for everything . You mentioned your birthday is on Christmas day and a trip to New Orleans. Hope your day is wonderful and all the best for the new year.
Cheers
Cheryl (from a sunny and very, very hot South Africa!)Reply
Kate
You’re welcome, Cheryl!
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jami
I made these for MYSELF…mostly. Thank you for your wonderful recipes. I enjoy your posts very much. I lost my sweet Cookie this past year. There will never be another one as sweet as she was!
Merry Christmas .
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Kate
You’re welcome! I’m so sorry to hear about your loss. It’s so hard! Merry Christmas!
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ChanK
I made the bourbon version of these for a Christmas gathering and they were well-received. I have tried the version made with refined sugar and thought these were just as delicious. I recommend them (they also travel well).
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Kate
Thanks for sharing, Chan!
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Anna
As mentioned, these are irresistible. I took another commenter’s recommendation and added garam masala, and they are amazing. I used pecans, the maple syrup and butter, 1/4 tsp cayenne pepper, 2 tsp garam masala, 1/4 tsp table salt. Excellent!
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Kate
Love it, Anna! Thanks for sharing!
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Isabel
Wow, these are amazing! I did not have any pecans so I used walnuts instead, which still worked great. In fact, I don’t even like walnuts that much but I can’t stop eating these! Definitely going to put them into a big Christmas salad later! Happy holidays and thanks for the recipe! :)
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Kate
Maybe that will get me to love walnuts, too! Thanks for sharing, Isabel!
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Gaby Dalkin
I want! I want! I want!
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Kate
You will eat the entire batch, trust me!!
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Deborah Verity-Gaucher
Fabulous, easy treat for the holidays. I used vegan butter, walnuts, and 1 tablespoon curry powder.
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Kate
Thanks for your review, Deborah!
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Carol
Great method… The pecans came out nicely glazed and crunchy, not sticky. BUT they are way too salty. The salty flavor totally overpowers the maple sweetness. I’ll cut the salt in half next time, and that should make them perfect.
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Kate
Hi Carol, thank you for your feedback! Glad the pecans turned out well, but I’m sorry to hear you find them too salty—what kind of salt did you use? I have a note in the recipe notes on salt quantities for different brands.
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Carol
I used 1 tsp of Morton’s kosher salt, per your recipe notes.
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Atsuko
Glad to learn it wasn’t just me. Used 1 tsp of Morton’s kosher salt and I felt the salt was a little strong for my taste. Still very tasty and my family can’t stop eating them. I’ll make them again soon and will try to reduce salt a bit to see how they turn out. Thank you for your wonderful recipes, Kate. A big fan here!
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Kristen
I wish I’d read this review before I made these. I also used Morton’s and found it too salty at 1 tsp.
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Emily Hicks
New Years Eve treat! Had a poker party cancel due to inclament weather….so what did I do…Tried your recipe… My house smells amazing, my kids keep trying to steel them and they haven’t even cooled. Big BIG hit here!!
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Kate
That’s fantastic! Thanks for sharing, Emily!
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Reti
Happy New Year!
I absolutely love these pecans, I made them for New Year’s Eve and they were gone instantly. Maybe I should have made double batch, although I suspect it wouldn’t have helped much at all :).
Cayenne pepper adds nice spicy touch, I like it.Reply
Kate
Thanks for sharing, Reti!
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Debbie Verity-Gaucher
A great snack for Christmas. Easy to make. I used vegan butter and 1 tablespoon of curry powder for the flavoring. So good!
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Kate
Thanks for sharing, Debbie! I’m glad you loved it.
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Suzanne
Love, Love love this recipe! Really simple to follow your directions. Thanks for perfecting the process. But had to laugh when you indicated you could store them for two months. They only seem to last a day in my house.
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Nora
This is gone be my next recipe that I;ll try.;) I’ll send u pic of it ;)
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Kate
Thanks!
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Kerry Boytell
I made these with just maple syrup and butter and walnuts and added to a salad. They were a hit.
Thanks, from Kerry in Sydney, AustraliaReply
Kate
Great to hear! Thanks for trying the recipe, Kerry!
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Laura Corbett
Smash hit with family! I made these a few days before I planned to use them on the Pear and Pomegranate Green Salad, but my family ate most of the nuts before we could serve the salad. :)
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Kate
Oh, I like it! Thanks for sharing, Laura.
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Danielle Raso
Made these twice so far. I make this recipe with pumpkin pie spice. With the standard pecan bag from trader joes, I divided it in fifths for a post-lunch dessert at work, and was a great way to wean myself off of all the cookies/cakes that I addicted myself to this December.
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Kate
Thank you for your review, Danielle! Post lunch dessert is a great idea.
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Deb
Oh my gosh, these are ah-mazing! I made a batch Saturday to use in salads but I couldn’t stop eating them by the handful. It’s 4 days later and I had to make another batch already. This is going to be in heavy rotation at my house!
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Kate
I’m so happy to hear that, Deb! Thank you for your review.
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Pat Marben
I made these and they are scrumptious! It is the 1st time I’ve ever attempted to candy any kind of nuts and it was soooo easy!
I can’t thank you enough!Reply
Kate
You’re welcome! I’m happy you loved it.
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Lori
Just made my second batch, these are heavenly! First time I made them with a combo of pecans, walnuts and slivered almonds because I had just enough of all to make three cups. Loved them! This time I just used pecans. I am going to give these as Christmas gifts! Thanks for a wonderful and easy recipe!
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Beverley
I followed the recipe but they burned and I had to restart . 10 minutes was almost enough . Ovens vary I guess. Burnt nuts make me sad to
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Kate
Hi Beverley! I’m sorry to hear that. Yes, sounds like your oven runs hot.
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robbie
Happy 2019 Holidays Kate! I just made these candied pecans with some leftover (from last year) pecans. They are fantastic! I usually shy away from online recipes because most are either missing an ingredient or have ingredient quantities wrong. So far, your recipes are right on the money!! Thanks so much! -robbie
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Kate
Thanks for sharing! I’m so happy you have been happy with my recipes. I appreciate the review.
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Beverly Stanborough
Merry Christmas from Australia Kate. Thank you for all your tasty recipes during 2019, I’m looking forward to what you will share in 2020
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Karen
I had never made pecan pie before because the corn syrup didn’t sound very healthy. However, I tried your recipe this past Thanksgiving and it was the best pecan pie I have ever tasted! My family couldn’t get enough! Thank you for a great recipe! So, now I am going to try your candied pecans too!
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Mary Beth
I’ve made these twice so far, and they were a huge hit both times. I used olive oil, cinnamon and bourbon with the maple syrup. I am not a cook at all, and I still found the recipe wonderfully easy.
One observation: when I selected the “2X” button to get the doubled list of ingredients, the measure for cayenne pepper remained unchanged. I ignored this, and doubled the amount. Worked great. Is this just a typo?Reply
Kate
Sounds great! Thank you, Mary. I’m glad you ignored it! Yes, it should be doubled as well. I’m not sure what is happening, but I will take a look.
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Sharon Baum
Not impressed and thought it a waste of good maple syrup, because adding 2 tsp of vanilla plus adding cinnamon completely overwhelmed the flavour of the maple syrup. I’m not crazy about the flavour either. Sorry. I had my hopes up for finding a great new recipe, but this is not it. Best to cook or bake the pecans in straight maple syrup if you want the maple syrup flavour.
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Kate
Hi Sharon, I’m sorry you didn’t love this recipe. Thank you for your feedback.
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Mary Beth
These are so fantastic and easy that I’m running out of bourbon. Any thoughts about using Jameson’s Irish Whisky instead?
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Kate
Hi Mary! You could just stick with the vanilla. Not sure about an Irish whisky for these.
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Monique
Delicious!
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Kate
I’m glad you loved it!
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Angela Kern
Easy to follow. Turned out great
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Jenny
Made these without salt, and with bourbon barrel aged maple syrup, vanilla, cinnamon, and Chinese Five Spice. Put them on a spinach salad with goat cheese and pomegranates. Yum!
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Nancy
The candied pecans were exquisite, loved by the family and sprinkled, dressed up the mashed sweet potatoes perfectly. It’s a keeper!
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Kate
I’m happy you enjoy it, Nancy!
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LaDonna
Love the line-up of ingredients! Mine turned out too salty however.
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Elaine
Love it. I tried both ways I prefer the oil version. I didn’t care for it with walnuts.
I’m making it again tonight.Reply
Dann C.
two thumbs + two big toes up with this recipe!
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Debbie
Am getting ready to try your yummy recipe but want to confirm the amount of cinnamon. It says 1/4 tsp., or 1 TBS pumpkin pie spice. Is 1/4 tsp. the correct amount?
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Kate
Hi Debbie! Yes, the recipe is correct. The 1/4 teaspoon cinnamon is nice for subtle flavor. The pumpkin spice is a recipe variation with a strong autumnal flavor to it. Hope that makes sense.
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Mountain
Hello! Wow! Super recipe. These candied pecans are fit for Kong’s and queens. Thanks for sharing.
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Gigi
Looks amazing Kate, thanks for sharing. How long can you keep the pecans for as I want to make some for my friends and not sure how far in advance I can make them?gx
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Kate
Hi Gigi, see step 6.
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Gigi
Fab! Sorry I must be blind!! Thanks! I can’t wait to make this!
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Kate
No worries! I hope you love it, Gigi.
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Griffen
These are in the oven right now and smell amazingly! I used Lyle’s golden syrup which has kicked my holiday recipes up a notch and paprika because it’s what I had on hand instead of cayenne. My son keeps licking the bowl while we wait for them to finish baking. Will post and tag you, as I’m sure they will be delicious. Thank you!
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Sheri
I made theese with apple bourbon. Oh my goodness! These are going to be hard to share. Thank you for this awesome recipe!
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Lindsay eakin
Can the sweetened pecans be made ahead and frozen? I want to give as Xmas gifts to several people?
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Kate
Hi! That is an interesting idea. I haven’t tried it so not sure how they would defrost. Let me know! They do keep well for two months at room temperature sealed.
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Lindsay Eakin
Somebody said sealed. And I refrigerator ? I would have thought sealed and in a cupboard would only keep them for a week? Thanks for clarity. I have time to make them now but giving them is a week away and I want them to taste fresh !! Love, love your website. Made broccoli salad last night!! Best, Lindsay
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Liz
What a wonderful recipe! Using maple syrup instead of sugar makes me feel better about how many of these my family has eaten. They’re irresistible!
I used coconut oil instead of butter and it worked out great! I would recommend this to anyone who is avoiding dairy.Reply
Jackie Clevenger
Kate: We received a large package of wonderful pecans as a gift. However they are rather heavily salted. I shook off quite a bit of the salt using a strainer yet salt remains in the wrinkles of the nut. I am wondering if I could use your recipe for Bourbon Maple Syrup Pecans from your cookbook and not add any salt to the recipe?
I would like to add them to the gift bags I distribute for the holidays.Reply
Kate
Hi! If they are already heavily salted, I would suggest using your best judgement. Let me know how they turn out!
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Jackie
Kate: I omitted the salt and because they had already been toasted I cut the oven time in half. I did use the maple syrup (and the bourbon) and they came out like a dream, not sticky at all. . .just delicious!
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Patti
This recipe works efficiently, and and the pecans came are
perfectly delicious!Reply
Kate
I’m glad you loved them, Patti! Thank you for your review.
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Michele
Absolutely delicious and very easy to make – a great combination :) I included these with holiday cookies I sent to my family (no gathering this year) and everyone loved them. I’m already sending more out as a New Year gift. I and my family thank you!
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Kate
I’m glad you loved them, Michele! Thanks for your review.
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Kathi
Just made them and OMG! Soooo Good!!!!
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Katie
These are amazing. Ive made them 3 times since Christmas and I have mixed in cashews and almonds too!
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jaimie
i made these are theyre perfect!! so gooddd
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Kate
Wonderful to hear, Jaimie! I appreciate your review.
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Sarah
Absolutely love this recipe! They’re delicious and make the house smell so good :) perfect on salads, oatmeal, etc.
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ahmed
This is the only way to eat pecans now…on carrot cakes..by themselves…whatever..that crunch though…they should make trees that grow pecans just like that. Thanks for the game changing recipe.
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Kate
You’re welcome! Thank you for your review, Ahmed.
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Lynn Sylvester
I was spending too much money buying candied pecans, the recipes I tried were not helping. This recipe was it…fabulous! Easy to make with great results. I suggest trying other spices chinese 5 spice comes to mind. This is my go to recipe
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Carolyn
This is a must-have recipe! I love it! I have made it at least twice, and like to use mixed nuts (pecans, walnuts, almonds), actually. I also use cardamom instead of cinnamon. I took a batch with me on a road trip, and I’m making it again in a couple days for when friends come over to watch Hamilton :-)
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Kate
That’s great, Carolyn! Thank you for sharing.
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Trina
Thank you so much for this recipe. These are delicious. It has the perfect level of sweetness. I doubled the cinnamon, used vegan butter. I will definitely be making another batch and will try the pumpkin pie spice.
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Kate
I’m glad you loved them, Trina! I appreciate you sharing.
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Monica
Thank you so much for all of your delicious and healthy recipes. Would you be able to switch out coconut oil for the butter in this recipe? Just wondering because you listed olive oil as a substitute and didn’t mention coconut oil. Thanks in advance.
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Kate
Hi! It works best with what is listed. If you try something else, let me know how it works for you!
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Diane Abu Salim
Hi these sound great and I can’t wait to make them. I’m always looking for recipes without processed sugar. I am a bit confused about how long to bake them for. You say bake for 10 min and then stir every 5 minutes. But how long is the total baking time?
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Sunny
These are the best nuts ever. I’ve tried several recipes, and your recipe is far superior. I thought I would share the first batch. But no, I eat them all myself. I am going to make batches of these as Christmas gifts. Great on salads, vegetables, or straight up as a snack. Thank you.
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Kate
You’re welcome, Sunny! I appreciate your review.
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niki swarthout
The texture of this recipe was great, but the pecans are so salty I can hardly eat them. It is so disappointing.
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Kate
Hi Niki, Be surer to use raw pecans to start so that way you aren’t adding more salt. Or, you can omit the salt next time. I’m sorry you didn’t love them!
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Carmen
So good and a great holiday gift!
The bourbon/cayenne combo is my favorite.
Thank you!Reply
Linda Viselli
Thank you for sharing this recipe!
They turned out wonderful and I have some for gifts this year, and people are asking me for the recipe.
I made some with bourbon and some with vanilla.Reply
Kirk Doberenz
Love the candied pecans. Have been making them for a couple of years now and they are fantastic. I bake them for a couple of minutes longer than the recipie and find they don’t stick together as much.
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Kate
Than you for sharing, Kirk! I’m happy to hear you enjoyed them.
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Tish
These are great. Making another batch today for our company tomorrow!
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Kate
I’m happy to hear you enjoy this recipe, Tish!
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Tish
These are great. Making another batch today for our company tomorrow! Second batch I added a bit more bourbon and baked about three minutes longer. Thank you.
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Kate
You’re welcome, Tish! I appreciate your review.
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Teri
Made these and love them. I appreciate the use of maple syrup as the sweetener. They are not overly sweet like some candied nuts. Just the right balance of salt and sweet (I used coarse salt.) The maple smell is wonderful and my husband said it smelled like Thanksgiving in the house!
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Kate
Great to hear, Teri! I appreciate your review.
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Pam
These pecans were delicious and a big hit at a family gathering. I only used 1 teaspoon of pumpkin pie spice and it was just right. I did use less salt. My oven runs hot, so it only took 16-17 minutes. Thanks for the great recipe!
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Patricia Dykeman
I was given these maple glazed pecans as a gift; so delicious. I had to get the recipe and I just made a double batch. Plan to share with friends and family as Christmas gifts:)
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Sarah B
Just pulled a batch out. Didn’t have rosemary, so used butter, maple syrup, garlic salt, pepper, and cayenne pepper. Poured it all over pecans and pepitas. Burnt my tongue already but so worth it. I know they will be even better when they cool.
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Kate
I’m glad you enjoyed them, Sarah!
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Debra O.
These were easy, delicious, and deadly. Had to put them out of site.
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Kate
Great to hear you loved them, Debra! I appreciate your review.
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Marisa
I made this recipe and it’s amazing! I have to restrain myself from eating the whole bowl of nuts. So good!!! They are amazing on salads too. Yum!
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Chris
Your recipe is fantastic and delicious. Thank you for testing it so thoroughly. It’s 100% reliable. I used another recipe before finding yours and it didn’t work well. Thanks also for the warning about the nuts burning easily. Happy Holidays.
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Kate
Thank you, Chris! I hope you have a wonderful holiday as well.
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