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Learn how to make Maple Glazed Pecans from scratch using just 3 simple ingredients! Add these sweet roasted pecans to your favorite salads, desserts like pecan pie, breakfast recipes, or holiday charcuterie boards for a sweet and nutty crunch.
This maple glazed pecans recipe is one of my favorite seasonal recipes. They’re as simple to make as your own Bourbon Cranberry Sauce or 3-Ingredient Pie Crust, yet as versatile as a Roasted Garlic Recipe, meaning you won’t have any trouble figuring out how to use them up.
Plus, these homemade nuts are:
- Made without refined sugar. These glazed pecans swap the traditional white sugar or brown sugar with pure maple syrup for a similar, yet more natural twist!
- Egg-free! Traditional candied pecans recipes usually call for egg whites to add moisture and bind the sugar to the pecans. This version is made with a liquid sweetener instead and is naturally egg-free, gluten-free, and vegan!
- Versatile. Sprinkle maple pecans on your favorite salads, overnight oats, pies, ice cream, or Thanksgiving side dishes like Sweet Potato Casserole. You can even add it to your favorite trail mix a homemade charcuterie board for a sweet crunch!
- Budget-friendly Christmas gifts. Most people love edible holiday gifts and these glazed pecans are the perfect treat! Package them up in a mason jar, add a cute gift label and ribbon, and gift them as a hostess gift, neighbor gift, or teacher gift!
It’s simply one of those easy recipes you’ll be so glad you have in your back pocket!
Ingredient Notes
- Pecans: For this recipe you’ll need raw pecans (no added oils or flavorings). If you are planning to use them in salads, chopped pecans are best. If you are planning to gift them or snack on them as is, keep the pecans whole.
- Maple syrup: Real maple syrup will yield the best flavor. When shopping, look for maple syrups that are made with just 1 ingredient: pure maple syrup. If it contains added coloring or artificial flavors, the flavor won’t be as good.
- Salt: A small pinch of kosher salt or sea salt balances the sweetness in the maple syrup and adds a nice depth of flavor.
Substitutions
- Maple syrup substitutions: If you don’t have enough maple syrup, another liquid sweetener can be substituted. Try raw honey, agave syrup, or high-fructose corn syrup. Do not use fake sweeteners or pancake syrup – they will not firm up the same in the oven.
How to Make Maple Glazed Pecans
- Coat the pecans. Place the raw pecans in a mixing bowl and drizzle with maple syrup and a pinch of salt. Using a spatula, toss until the pecans are well coated and the maple syrup is evenly distributed.
- Spread on a baking sheet. Line a baking sheet with parchment paper, then spread on a baking sheet so that the easy maple pecans are in a single layer. The more room between the pecans, the better crunch they will have.
- Bake. Transfer the baking sheet to the middle rack of the oven and bake for 8-10 minutes, or until shiny and golden. The pecans will be a little sticky, but after baking, a majority of the maple syrup should have dried to the pecans and be easy to handle.
- Serve or store. Let the glazed pecans cool completely to room temperature, then serve immediately or store in an airtight jar until ready to use.
Serving Suggestions
My favorite way to enjoy these candied pecans is tossed in fall and winter salads, including this Shaved Brussels Sprouts Salad. It’s one of my favorite holiday recipes to bring to Thanksgiving and Christmas.
But these nuts are also delicious in a number of other recipes. Here are a few of my favorite ideas:
- Serve on top of a scoop of vanilla ice cream with a drizzle of caramel sauce.
- Finely chopped and folded into your favorite cookies, brownies, and scones.
- Pressed into the tops of pies and cheesecakes.
- Sprinkled on top of healthy breakfasts like Overnight Oats, Muffins, and Apple Nachos.
- Tossed in a homemade trail mix, or served alongside fruits and cheese on cheese boards.
- Served with classic side dishes like roasted Brussels Sprouts or sweet potato casserole.
Storage Instructions
Cooled pecans will keep for up to 2 weeks. For best results, store in a cool, dry place at room temperature and transfer to an airtight container such as glass mason jars or Tupperware.
For a longer shelf life, these pecans can also be frozen for up to 3 months.
How to Make this Recipe Cheaper
- Buy raw pecan pieces. Pecan pieces are always cheaper than whole pecans because they are the leftover pecans that are broken in processing. Nuts can be expensive, so when possible, I always recommend looking for the broken pieces or pick up a bulk bag at Costco.
- Buy maple syrup at bulk stores. The price of pure maple syrup will vary WIDELY depending on the grocery store. I’ve found that the cheapest place to buy it is from bulk stores like Costco. Their Kirkland brand is about $4-$5 cheaper than my local Walmart.
- Make a big batch at once. Although I focus primarily on the cost of ingredients, the cost of electricity is another factor to take into account. If you love to snack on these pecans, or find yourself making them regularly, double or triple the batch and freeze the excess. This will not only use less electricity, but use less of your time as well.
Maple Glazed Pecans Recipe
Equipment
Ingredients
- 1 cup raw pecans ($2.84)
- 1/4 cup maple syrup ($1.04)
- 1/4 teaspoon kosher salt ($0.01)
Instructions
- Preheat the oven to 350 degrees F.
- In a medium-sized mixing bowl, combine the raw pecans, maple syrup, and salt.
- Spread the glazed pecans on a parchment lined baking sheet. Cook for 8-10 minutes, or until shiny and fragrant.
- Remove from the oven and let pecans cool completely to room temperature directly on baking sheet.
- Enjoy immediately as is, or store in an airtight glass jar.
- Maple syrup substitutions: If you don’t have enough maple syrup, another liquid sweetener can be substituted. Try raw honey, agave syrup, or high-fructose corn syrup. Do not use fake sweeteners or pancake syrup – they will not firm up the same in the oven.
Notes
- Storage instructions: Cooled, maple glazed pecans will keep for up to 2 weeks. For best results, store in a cool, dry place at room temperature.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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This is so good. So good and very easy.