Maple Candied Pecans
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.
Servings: 8
Calories: 198kcal
Equipment
- non-stick skillet
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
-
- 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.
- 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.
Nutrition
Calories: 198kcal | Carbohydrates: 10g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 37mg | Potassium: 124mg | Fiber: 2g | Sugar: 7g | Vitamin A: 14IU | Vitamin C: 0.3mg | Calcium: 28mg | Iron: 1mg