Maple Roasted Candied Pecans
User Reviews
5
Maple Roasted Candied Pecans
Description
This recipe makes use of raw pecans coated evenly with pure maple syrup and fine sea salt, then roasted in the oven on a parchment-lined sheet. The initial bake softens the syrup coating, and a brief stir and continued roasting deepen the infusion of flavor. The process requires careful timing to ensure the maple syrup is absorbed without overbaking, which could burn the nuts or bitter the sweet syrup.
The finished candied pecans have a glossy, sticky coating that hardens upon cooling into a crunchy texture. The salt enhances the sweetness while contributing complexity to the flavor. The method is straightforward and does not require additional sugars or artificial flavors, relying on maple syrup as the natural sweetener.
These candied pecans serve well as a snack, a salad topping, or a garnish on oatmeal or desserts. They can be stored in an airtight container once completely cooled. Their preparation is well suited for festive occasions or when a sweet, nutty treat is desired without added processed sugars.
Ingredients
- 2 cups pecans raw
- 4 tablespoons pure maple syrup
- 1/4 teaspoon salt plus more to taste, fine sea salt
Instructions
- Preheat oven to 350ºF and line medium baking sheet with parchment paper; set aside.
- Combine: In a medium bowl combine pecans with maple syrup until well coated. Sprinkle on sea salt and stir again.
- Bake: Transfer coated pecans to lined baking sheet, spreading out in single layer. Use a silicone spatula to scrap out leftover maple syrup and add to pecans on sheet. Bake for 6 minutes, remove to stir, then continue baking another 5-7 minutes, until you see maple syrup has soaked well into pecans (but make sure to not over-bake).
- Cool: Allow pecans to cool on baking sheet for 15 minutes – the pecans will harden as they cool. Make sure pecans are cooled completely before storing.
User Reviews
Overall Rating
5
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