Description
Easy Maple Candied Pecans are a quick and delicious snack or topping made by coating pecan halves in a sweet and spiced maple syrup glaze. This simple stovetop recipe combines real maple syrup, coconut sugar, cinnamon, and a hint of vanilla to create perfectly glazed pecans with a delightful crunch. Ready in just 15 minutes, these candied pecans are perfect for snacking, salads, or desserts.
Ingredients
Scale
Ingredients
- 1 ½ cups pecan halves
- â…“ cup real maple syrup
- 2 tablespoons coconut sugar or brown sugar
- 1 teaspoon cinnamon
- â…› teaspoon sea salt
- ½ teaspoon vanilla extract (optional)
- 1 tablespoon butter or vegan butter
Instructions
- Prepare the skillet and butter: Heat a large nonstick skillet over medium heat and add the butter. Let it melt completely and begin to bubble to ensure it’s hot enough for cooking.
- Create the syrup mixture: Stir in the maple syrup, coconut sugar, cinnamon, and sea salt. Mix well and cook for 2 to 3 minutes, allowing the mixture to thicken slightly and intensify in flavor.
- Add vanilla extract: If using, stir in the vanilla extract now to infuse the syrup with its sweet aroma.
- Coat the pecans: Add the pecan halves to the skillet and stir gently, ensuring all pecans are evenly coated with the syrup mixture.
- Cook the glazed pecans: Continue cooking while stirring frequently for 6 to 8 minutes, allowing the syrup to thicken further and the pecans to become well glazed but not burned.
- Set the pecans to cool: Remove the skillet from heat and transfer the pecans to a parchment-lined surface. Use a fork to gently separate the nuts to prevent clumping.
- Cool and harden: Let the pecans cool completely at room temperature; during this time, the glaze will harden into a crisp, candy-like coating.
Notes
- Use a large skillet to prevent overcrowding and ensure even coating.
- Choose coconut sugar or brown sugar based on your sweetness preference.
- Keep a close eye during the final cooking to avoid burning the sugar mixture.
- Store cooled pecans in an airtight container at room temperature for up to two weeks.
- For a vegan version, use vegan butter or coconut oil instead of regular butter.
