These maple candied pecans are a delicious variation on a classic. Made with no refined sugars, these pecans still deliver all the crunchy texture and earthy, sweet, and savory flavors of traditional candied pecans. They’re a holiday classic everyone will love.
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I love to prepare easy homemade vegan gifts for friends, neighbors, and family during the holidays. In the past, I’ve made chocolate-covered pretzel rods, vegan ginger cookies, and vegan peppermint bark.
But my new favorite holiday gift is these easy candied pecans. It’s almost the same as the traditional version, except I use maple syrup to sweeten them without refined sugar or egg whites. It’s better for you and gives them an even more festive flavor! Plus, it is much easier to make than traditional candied pecans, requiring only two ingredients, and prepared on the stovetop instead of the oven!
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Why You’ll Love These Maple Candied Pecans
Limited Ingredients: It only takes three simple ingredients to make these.
Easy: It’s a simple recipe that takes less than 15 minutes from start to finish.
Classic Holiday Flavor: This recipe’s sweet and salty flavors always have everyone asking for more.
Better for You: Using maple syrup adds more festive flavor and is so much better for you than refined white sugar.
Ingredients and Notes
Pecans: Toasted pecans have a wonderfully crunchy texture and a deep, complex earthiness.
Maple Syrup: Maple syrup adds a deep, sweet flavor to the nuts with no refined sugar.
Fine Sea Salt: A bit of fine sea salt adds a slightly salty note that brings out the sweetness of the syrup and flavor of the toasted nuts.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Substitutions and Variations
Nuts: This method can make candied almonds, walnuts, or cashews.
Maple Syrup: Agave syrup could also be used instead of maple syrup.
How to Make Candied Pecans
- Toast the raw pecans in a dry skillet over medium heat, frequently tossing until lightly browned.
- Add the syrup to the skillet. Coat the pecans with the syrup. Continue to warm over medium-low heat, stirring consistently until the liquid evaporates and the pecans are coated in maple sugar.
- Sprinkle with fine sea salt, and let them cool completely. Enjoy!
FAQ
Any nut variety can be candied for a wonderful flavor. Some nuts commonly used instead of pecans for candying include walnuts, hazelnuts, Brazil nuts, macadamia nuts, cashews, and peanuts.
Candied pecans – whether vegan or not – are healthy-adjacent. The nuts are full of healthy fats and protein. However, they have been candied and have a good amount of sugar. In general, they make a good snack when eaten in moderation.
There are usually two main culprits when it comes to bitter toasted pecans – freshness and cooking them too long. It’s important to use fresh pecans. Remember, they’re full of oil, and old oil gets rancid! In addition, toasting the pecans too long can burn their natural sugars and give them a rancid flavor.
Perfectly toasted pecans will have a deeper color and aromatic aroma. The should not be excessively dark or have a sour or rancid smell.
Expert Tips
- Toast your pecans over medium heat to caramelize their natural sugars without burning them.
- Be sure to stir or toss the pecans frequently to prevent scorching.
- Always use the freshest pecans possible and take note of the expiration dates before using them. Old pecans have a bitter, rancid flavor that only intensifies when toasted.
- Add the maple syrup and sea salt directly to the skillet with the pecans. The heat will thin the syrup, making it easier to coat the pecans thoroughly.
Serving Suggestions
Use these candied pecans in some of your favorite vegan bakes, such as Banana bread, or chocolate chip cookies. You can also use them as a topping for salads. They taste amazing in this Christmas Salad!
Storage
Room Temperature: Store these candied pecans in a cool, dry place in an air-tight container for up to a week.
Refrigerator: Store for up to two weeks in an airtight container.
Freezer: Store for up to two months in an airtight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible.
More Holiday Snacks!
Recipe
Maple Candied Pecans
Equipment
- non-stick skillet
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Ingredients
- 2 cups whole pecans
- ¼ cup maple syrup
- ⅛ teaspoon fine sea salt
Instructions
- Add the raw pecans to a dry skillet and toast, tossing every 2 minutes until they are lightly browned.
- Add the maple syrup and salt, and toss to coat the pecans evenly.
- Transfer the pecans to a baking sheet lined with parchment paper, separating them so they do not stick together.
- Add a sprinkle of sea salt.
- Transfer to cellophane bags and seal with a twist tie.
Video
Notes
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- Toast your pecans over medium heat to caramelize their natural sugars without burning them.
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- Be sure to stir or toss the pecans frequently to prevent scorching.
-
- Always use the freshest pecans possible and take note of the expiration dates before using them. Old pecans have a bitter, rancid flavor that only intensifies when toasted.
-
- Add the maple syrup and sea salt directly to the skillet with the pecans. The heat will thin the syrup, making it easier to coat the pecans thoroughly.
- Store at room temperature for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
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