Candied pecans are the perfect combination of sweet, salty and crunchy- and completely irresistible! Made with 2-ingredients, use any nuts you prefer – pecans, walnuts, almonds, peanuts or mixed nuts. They’re perfect as a salad topping, snack or holiday gift.
This candied nuts recipe is quick, uses pure maple syrup, a candy thermometer and whatever type of nut you like. Candied pecans are also a great addition to a cheeseboard or charcuterie board. Be sure and save this recipe for later!
These pecans are so simple to make. We store them in quart deli containers or quart Mason jars. Add them in salads, desserts or enjoy them as a snack. They’re also a great addition to a holiday charcuterie board.
This candied pecans recipe uses simple to find ingredients- pecans and pure maple syrup! That’s it! I used raw pecans, but you can use whatever variety of nut you love!
Why this recipe works
- Uses pantry ingredients – Uses ingredients that are readily available at most grocery stores and likely already in your pantry.
- No artificial ingredients – Pure maple syrup and pecans or any type of nut you prefer. No added ingredients and no processed sugar.
- Versatile – They’re delicious as a snack, in baked goods such as banana bread, on a cheeseboard or charcuterie board and even wonderful as holiday gifts.
- Foolproof recipe – Made with 2-ingredients, simple to follow instructions and you’ll have candied pecans!
What you’ll need
- Pecans – Raw pecan halves are best. We’ve found that buying pecans at one of the wholesale clubs (BJ’s, Costco or Sam’s Club) is the best value.
- Maple Syrup – Be sure and use Pure maple syrup. Amber or or lighter grade will crystalize easier than darker syrup.
- Candy thermometer – In order to properly measure the temperature, you’ll need a candy thermometer. We love Taylor candy thermometer or their digital version.
I love meaningful and useful holiday gifts. And who doesn’t like the gift of food? Especially something homemade. Another great DIY holiday gift is caramel apples.
How to make candied pecans
Pure maple syrup, Golden or Amber works best, as it crystalizes easier and used for making maple candy. (Dark syrup may not work as well) Read more on the grading of maple syrup.
- Prep sheet pans – Prep two half sheet pans with parchment paper and spray with cooking spray. Set aside.
- Heat maple syrup – Pour the entire quart into a small pan over low to medium heat. (You’ll need a larger pot to dump the nuts and hot syrup in later!)
- Monitor the temperature – Use a candy thermometer to accurately measure the temperature of the syrup. DO NOT stir the syrup as it heats!
- Preheat the oven – Preheat to 200-220 degrees F. Candied nuts will need to dry in the warm oven after they are made.
- Coat nuts – Once maple syrup reaches the correct temperature pour over the pecans in the large pot. Work quickly to toss the pecans in the hot syrup with a heat resistant spoon. Be sure to coat all the nuts thoroughly.
Maple syrup will foam up fairly high when boiling. To knock the foam down we use a few drops of vegetable defoamer. It’s a product regularly used in maple syrup production. We also use this when making homemade jams and jelly to knock the foam down.
While this candied pecans recipe is super simple to make, you’ll need to work quickly once you reach the proper temperature. As the maple syrup will cool down and crystalize fast. But, you’ll be enjoying candied nuts on everything! On salads, in cheeseboards, charcuterie board, and as easy snacks.
You’ll need a candy thermometer. We found that using a heat resistant spoon to be the best utensil to stir pecans when coating them. (This spoon is one of our most used kitchen tools for everything from making mixed berry jam, marinara sauce, apple pie filling, and cooking dinner.)
Candied pecans are delicious when added to Banana Bread or in the crumb topping of Sour Cream Coffee Cake, Apple Crumb Pie or Peach Crumb Pie.
Recipe FAQs
Heat maple syrup to the correct temperature, coat the nuts evenly and let dry thoroughly in the oven. Maple syrup needs to change from glossy to opaque in color, which makes it crystalize and become maple candy. It’s super important to let them dry thoroughly in the oven.
If packaged in an airtight container, candied pecans or nuts will last about 6 months.
It is not necessary to refrigerate candied nuts. They should be stored in an airtight container at room temperature, away from direct sunlight for up to 6 months.
More maple recipes
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Candied Pecans
Equipment
- Vegetable Defoamer (used to knock down foam)
Ingredients
Candied Pecans
- 1 quart pure maple syrup
- 3 (24-ounce) bags pecans
Instructions
Candied Pecans
- Line two half sheet pans with parchment paper and gently spray with cooking spray. Set aside.
- Pour the entire quart of pure maple syrup into a small pot.
- Use a digital or candy thermometer to measure the temperature. Do NOT stir the syrup as it heats!
- Heat maple syrup 242 degrees F over low to medium heat in a small pot. (You need the pot to be small enough for the syrup to reach the thermometer.)
- Spray a large pot with cooking spray and set aside while the maple syrup heats up. (You'll need this to coat the nuts later.)
- Use a few drops vegetable defoamer to knock down foam. (Or use a little vegetable oil wiped around the edge of the pan with a clean, dry paper towel.)
- Preheat the oven to 200 or 220 degrees F.
- Dump the nuts into the large pot.
- Once you reach 242 degrees F quickly pour that over the pecans in the large pot. Work quickly to toss the pecans in the hot syrup with a rubber spatula, large wooden or heat resistant spoon. Be sure to coat all the nuts thoroughly. The syrup will change from glossy to becoming crystalized sugar with an opaque color.
- Dump the maple coated nuts onto the prepared sheet pans evenly. Place the sheet pans in the preheated oven. Shut the oven OFF.
- Leave the sheet pans in the oven for 1-2 hours, until they dry thoroughly. Toss them occasionally during this process to make sure they are evenly dry.
- Package the nuts, while still warm in an airtight container. We prefer to package them in either glass quart Mason jars or quart deli containers.
- Store the nuts in an airtight container in room temperature, away from direct sunlight for up to 6-8 months.
Video
Recipe Notes
Tips on making candied pecans
It’s important to use PURE maple syrup. Amber or lighter color of maple syrup will crystalize easier than darker syrup. (Do NOT use pancake syrup!) Do NOT stir the syrup as it heats! (Stirring will make maple syrup crystalize) We found the heat resistant spoon to be best for tossing pecans in the hot syrup. Cooking spray is your friend with this recipe! Spray the large pot you’ll be tossing nuts into, half sheet pans and even the spoon. Once the syrup is to the correct temperature, work quickly to coat the nuts. It turns to maple candy quickly! Do NOT walk away from the pot. You want to monitor the temperature. Once you reach 230 degrees F, it will quickly reach 242 degrees F. Do NOT heat on high temperature or you will BURN the syrup!Nutrition
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Lisa says
I love to put nuts in salads for a little fun surprise and these go great with any combination of lettuces, proteins and cheeses. I can’t stop nibbling.
Megan Austin says
These are the perfect candied pecans! Love love love this recipe! I have always had issues with my maple syrup foaming up, I had no idea about the defoaming trick until these. 5 stars, highly recommend!
Jessica Robinson says
Yes!!! and you can use it on jams and jellies when they foam while cooking. No additives like dairy if you use butter.
Seanna Borrows says
Love this recipe for candied pecans. Love the crystalized maple syrup. So delish. These are the perfect treat to add to our charcuterie boards, to put out as a snack with a drink, or to eat by the handful!
Jessica Robinson says
Thanks Seanna!! I know your charcuterie and steak boards are a must have every Friday night!
Pamela Adams says
These are my favorite way to make candied pecans now Jessica, I love this recipe!
Jessica Robinson says
So happy to hear you enjoyed them!!