How To Make Naturally Sweetened Candied Pecans
Munch on these candied pecans sweetened with maple syrup for a sweet snack! It’s seasoned with a dash of cinnamon and bits of cayenne for a tastier treat.
Serves:
Ingredients
- ¼cupmaple syrup
- 1tbspunsalted butter,melted
- 1½tspkosher salt
- 2tspvanilla extract,or 1 tbsp bourbon
- ¼tspground cinnamon,or 1 tbsp pumpkin spice blend
- ¼tspcayenne pepper,optional, for some heat
- 3cupspecan halves,raw
Instructions
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Preheat the oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
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In a medium bowl, combine the maple syrup, melted butter, salt, vanilla, cinnamon, and cayenne, then whisk until blended. Add the pecans, then stir to coat.
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Dump the contents of the bowl onto the prepared baking sheet, then spread out in a single layer.
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Bake for 23 to 26 minutes, stirring after the first 10 minutes and then every 5 minutes until almost no maple syrup remains on the parchment paper and the nuts are deeply golden.
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Remove from the oven, then stir the pecans one more time, spreading them into an even layer across the pan.
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Let it cool down for about 10 minutes, then, while the nuts are still warm, carefully separate any large clumps. Allow the pecans cool completely on the pan.
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Serve as is or top over oatmeal, and enjoy!
Recipe Notes
Candied pecans will keep for up to 2 months in a sealed bag at room temperature.
Nutrition
- Calories: 795.35kcal
- Fat: 75.14g
- Saturated Fat: 8.56g
- Trans Fat: 0.16g
- Monounsaturated Fat: 41.40g
- Polyunsaturated Fat: 21.56g
- Carbohydrates: 31.94g
- Fiber: 9.66g
- Sugar: 20.18g
- Protein: 9.16g
- Cholesterol: 10.18mg
- Sodium: 309.64mg
- Calcium: 100.10mg
- Potassium: 470.85mg
- Iron: 2.57mg
- Vitamin A: 38.50µg
- Vitamin C: 1.21mg
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