Tasty Maple Glazed Pecans

Finding a snack that hits the sweet spot between indulgent and easy to make can feel impossible sometimes. You want something that tastes special enough for guests but doesn’t require hours in the kitchen, and it gets even trickier when you’re dealing with last-minute entertaining or potluck contributions.

Thankfully, these maple glazed pecans solve all those problems: they’re sweet and satisfying, take just minutes to prepare, and work perfectly for everything from holiday parties to simple weeknight treats.

What Kind of Pecans Should I Use?

For this recipe, you’ll want to start with raw pecans rather than pre-roasted ones since we’ll be cooking them in the maple syrup. Raw pecans give you better control over the final texture and prevent them from becoming overly toasted. You can find raw pecans in the baking aisle of most grocery stores, or sometimes in the bulk bins where they’re often a bit cheaper. If you can only find roasted pecans, they’ll still work, but keep a close eye on them during cooking to make sure they don’t burn. Fresh pecans will give you the best flavor, so if they smell rancid or taste bitter, it’s time to get a new bag.

Options for Substitutions

This simple recipe is pretty forgiving when it comes to swaps:

• Raw pecans: You can easily swap pecans for walnuts, almonds, or cashews – just keep the cooking time the same. If you only have salted nuts on hand, reduce the added salt by half.
• Maple syrup: Honey works great as a substitute, though it will give you a slightly different flavor. You can also use brown rice syrup or agave nectar. If using honey, watch carefully as it tends to brown faster than maple syrup.
• Kosher salt: Regular table salt works fine – just use a pinch less since it’s finer than kosher salt. Sea salt is another good option that adds a nice flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making maple glazed pecans is cranking up the heat too high, which will burn the maple syrup and leave you with bitter, charred nuts instead of sweet, caramelized ones. Keep your heat at medium or medium-low and stir constantly to prevent hot spots from scorching the syrup. Another common error is not toasting the pecans long enough – they should be fragrant and golden before you add the maple syrup, which usually takes about 5-7 minutes of stirring. Don’t skip the salt either, as it balances the sweetness and makes the maple flavor pop, and remember to spread the finished pecans on parchment paper immediately so they don’t stick together as they cool.

What to Serve With Maple Glazed Pecans?

These sweet and salty pecans are perfect for sprinkling over a big bowl of vanilla ice cream or mixing into your morning oatmeal for some extra crunch. I love adding them to fall salads with mixed greens, dried cranberries, and goat cheese – the maple flavor pairs so well with tangy cheese. They’re also great for snacking on their own during movie nights or tossing into a cheese board alongside some sharp cheddar and fresh fruit. You can even chop them up and use them as a topping for pancakes or yogurt parfaits for a sweet breakfast treat.

Storage Instructions

Store: Keep your maple glazed pecans in an airtight container at room temperature for up to 2 weeks. Make sure they’re completely cooled before storing, or they might get sticky. I like to use a glass jar or sealed container to keep them crispy and fresh.

Freeze: These pecans freeze really well for longer storage! Pop them in a freezer-safe bag or container and they’ll stay good for up to 6 months. Just thaw them at room temperature when you’re ready to snack, and they’ll taste just as good as fresh.

Make Ahead: This is one of those recipes that’s perfect for making ahead, especially during the holidays. The pecans actually get better after sitting for a day or two as the maple flavor really settles in. Just store them properly and you’ll have a sweet treat ready whenever you need it.

Preparation Time	5-10 minutes
Cooking Time	8-10 minutes
Total Time	13-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-970
• Protein: 9-12 g
• Fat: 80-88 g
• Carbohydrates: 44-54 g

Ingredients

• 1 cup whole raw pecans
• 1/4 cup pure maple syrup
• 1/4 tsp kosher salt

Step 1: Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit to prepare for roasting the pecans.

This ensures the oven is hot and ready for even cooking.

Step 2: Combine Pecans with Maple Syrup and Salt

• 1 cup whole raw pecans
• 1/4 cup pure maple syrup
• 1/4 tsp kosher salt

In a medium-sized mixing bowl, add the whole raw pecans, pure maple syrup, and kosher salt.

Stir well to evenly coat all the pecans with the syrup and salt mixture.

I like to toss the pecans for a full minute to make sure every nut gets a nice sticky coating.

Step 3: Bake the Glazed Pecans

• maple-coated pecans from Step 2

Line a baking sheet with parchment paper for easy cleanup.

Spread the maple-coated pecans from Step 2 evenly in a single layer on the sheet.

Bake in the preheated oven for 8-10 minutes, keeping a close eye after the 8-minute mark.

The pecans are ready when they appear shiny and smell fragrant.

Step 4: Cool the Pecans

Remove the baking sheet from the oven and let the pecans cool completely to room temperature right on the sheet.

The glaze will harden as they cool, making them delightfully crunchy.

Step 5: Serve or Store

Enjoy the pecans immediately as a snack or topping, or store them in an airtight glass jar for later use.

I find that storing them in glass keeps them perfectly crisp.