The malls are filled with kiosks and the incredible aroma of candied pecans and other nuts. My favorite is the candied pecans. A few dollars later and I’m roaming the mall with warm, sugar-coated pecans, savoring the smell and the sweet taste of one of my favorite holiday treats.
Seriously, you’re 4 ingredients away from the classic candied pecans that make the world seem to spin more beautifully!
Then I started to think if they were easy enough to make at a kiosk, how hard could they be to make at home?
Sugar, water, nuts, a stovetop, and deliciousness at my fingertips.
I substituted the sugar for maple syrup for an incredible flavor!
Ah, the holidays have never been so delicious!
Candied Pecans are perfect for gifting or sprinkling on everything from salads to yogurt, casseroles, ice cream and more!
You might enjoy other great recipes from our Pinterest Christmas Board.
Let’s go ahead and start the drool session.
Candied pecans are traditionally made with raw pecan halves.
I used maple syrup but you can swap it out for equal measurements of sugar.
Try a combination of white and brown sugars.
A simple mix of ground cinnamon and a pinch of nutmeg.
You can also substitute or add spices such as cardamom, ginger, nutmeg or cloves, or some pumpkin pie spice.
Candied Pecans Recipe Ingredients:
1 cup soaked, rinsed and towel blotted pecan halves
½ cup of maple syrup
1 tsp cinnamon
Pinch of nutmeg
Candied Pecans Recipe Directions
Toss the soaked pecans, maple syrup, cinnamon, and nutmeg together and spread them on a parchment-lined cookie sheet.
Bake for 1 hour, at 250 degrees, stirring them every 15 minutes.
Remove from the oven and cool to room temperature.
The pecans can be stored in an airtight container at room temperature for up to 2 weeks.
Enjoy as a snack or salad topper, or use in desserts, like the Chocolate Bottom Pecan Pie.
Store Candied Pecans or other flavored nuts in a sealed glass jar in the refrigerator for up to 3 months.
- 1 cup soaked, rinsed and towel blotted pecan halves
- ½ cup of maple syrup
- 1 tsp cinnamon
- Pinch of nutmeg
- Toss the soaked pecans, maple syrup, cinnamon and nutmeg together and spread them on a parchment lined cookie sheet.
- Bake for 1 hour, at 250 degrees, stirring them every 15 minutes.
- Remove from the oven and cool to room temperature.
- The pecans can be stored in an airtight container at room temperature for up to 2 weeks
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 5mgCarbohydrates: 31gFiber: 3gSugar: 25gProtein: 2g
Nutritional Information may not be accurate.