Maple Candied Pecans Recipe

Combine all ingredients in a sauté pan, and toss with a spoon or spatula until the pecans are evenly coated and the spices have mostly dissolved into the maple syrup.

Cook the mixture on medium heat until the maple syrup comes to a low simmer, stirring occasionally.

Reduce heat to medium-low, or adjust the heat accordingly to maintain just a low simmer.

Continue simmering the mixture for about 20 to 25 minutes until the liquid in the maple syrup has evaporated and its sugars have crystalized. Keep in mind to keep stirring to prevent it from burning.

The maple syrup will go firstly become thin and less viscous. It will simmer and bubble easily, and the pecans will be lightly coated. Stir every 1 to 2 minutes or so.

Then it would become thick and more viscous. The bubbles will start to get thicker and slower, and the pecans will start to stick together more.

Finally it’ll start to crystalize and become grainy. Once the maple syrup has almost completely evaporated (there may still be some tiny bubbles on the bottom of your pan), you’ll notice that it starts to crystalize and look like microscopic little grains of sugar on the pecans.

Once you notice that the maple syrup has just begun to crystalize, go ahead and cook the pecans for 1 more minute. Stir often, every 20 seconds or so.

Immediately pour the candied pecans out onto a flat surface (like a cookie sheet) covered with parchment paper.

Use your spatula to break apart the clumps and spread the pecans out in an even layer. Then let them cool completely until they reach room temperature.

Serve immediately and enjoy! Or, feel free to store the candied pecans in an airtight container for up to 2 weeks.