Candied Maple Pecans are sweet, cinnamon-spiced, maple-glazed whole pecans that are irresistible straight from the hand. They’re also fantastic on salads, in trail mix, or crumbled over oatmeal, yogurt, or ice cream.
My teenager said, “They taste like a nuttier Cinnamon Toast Crunch!” Read on to discover the small secret that makes these extra special. They’re simple to make, so you’ll rarely need to buy candied nuts again.
Years ago I made cinnamon maple candied almonds and loved them. Recently I had two bags of shelled pecans to use and decided to give them the same maple-cinnamon treatment. I also added a pinch of cayenne—and it was the right move. The tiny hint of heat lifts the maple flavor without making the nuts taste spicy. A little salt in the cinnamon sugar balances the sweetness so the coating is flavorful rather than cloying.
These candied pecans are equally good as a stand-alone snack, tossed into salads, paired with dried fruit, or used as a crunchy topping for desserts and breakfasts. Even someone who isn’t usually enthusiastic about plain nuts declared them “delicious.”
Candied Maple Pecans
I use a large metal mixing bowl to whisk the egg white because it gives plenty of room to mix. You don’t need to whip the egg white to peaks—just make it very frothy. A small whisk works well, but any standard whisk will do.
Tip on maple syrup: I prefer Grade B (extra dark) for a stronger maple profile, but Grade A works fine if that’s what you have. For the sugar in the cinnamon mix, maple sugar is my favorite, though turbinado or granulated sugar will also produce excellent results. If you’re out of maple syrup, a homemade brown-sugar pancake syrup can substitute; I don’t recommend imitation pancake syrups.
When baking, watch the nuts closely. Stir them at least every 15 minutes—more often after about 40 minutes—until the glaze is dry and the nuts are crisp. Depending on the sugar you use, they may look slightly chalky once finished; that’s normal and means they’re toasted and ready.
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Candied Maple Pecans
Ingredients
- 5 cups shelled pecans
- 1 egg white
- 1/3 cup maple syrup
- 1/3 cup maple sugar (or turbinado/raw sugar, or granulated sugar)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat the oven to 250°F. Line a rimmed baking sheet with a silpat or parchment (lightly spray parchment with nonstick spray).
- In a small bowl, mix the sugar, cinnamon, salt, and cayenne until evenly combined.
- In a large bowl, whisk the egg white until very frothy. Whisk in the maple syrup until combined. Add the pecans and toss so they are fully coated.
- Sprinkle the cinnamon-sugar mixture over the pecans and toss again to coat evenly. Spread the nuts in a single layer on the prepared sheet.
- Bake 45 minutes to 1 hour, stirring every 15 minutes and more often after 40 minutes, until the nuts are dry to the touch. Let cool to room temperature, stirring occasionally to break up clusters. Once completely cool, store in an airtight container at room temperature for up to a month.
- Serve as a snack, mixed with dried fruit, as a salad garnish, or over ice cream or yogurt.
Nutrition
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Do you love Candied Maple Pecans? Check out these other cinnamon-spiced goodies!
- Snickerdoodle Cake with Brown Sugar Cinnamon Buttercream
- Cinnamon Roll Coffee Cake
- Maple Candied Bacon
- Cinnamon Toast Cake
- Cinnamon Pie
- Cinnamon Roll Pigs in a Blanket Dunkers
- Cinnamon Streusel Pancakes
