A simple sweet snack, these easy maple candied pecans made on the stovetop are ready in minutes. Use all pecans or a mix of pecans, cashews and almonds. A touch of cinnamon with rich maple syrup creates crunchy, sweet-and-salty nuts that are perfect for snacking, topping ice cream, sprinkling on salads, or adding to yogurt and oatmeal.
Maple, cinnamon and nuts are a favorite combination. These maple candied pecans make an excellent topper for salads and grain bowls, but they’re addictive straight from the jar—perfect for keeping in the pantry for quick snacking.
Stovetop maple candied nuts are quick, versatile and easy to customize. You’ll love how quickly they come together and how well they store for gifting or serving at gatherings.
Why We Love These Maple Candied Pecans
Ready in minutes. A bit of stovetop stirring is all it takes to make these crunchy, sweet nuts.
Easy to vary. Make them with all pecans or mix in walnuts, almonds and cashews depending on what you have on hand.
Diet-friendly. This recipe is naturally vegan and gluten free (unless you have a nut allergy).
Great toppers. Use them on ice cream, yogurt, smoothie bowls, pancakes or salads to add crunch and maple-cinnamon flavor.
Simple gifts. Pack these in a jar with a ribbon for a thoughtful, homemade host or holiday gift.
Enjoy!
Ingredient Notes
- Nuts: Use pecans alone or a mix of pecans, walnuts, almonds and cashews.
- Maple syrup: Use 100% pure maple syrup for best flavor.
- Cinnamon: The recipe calls for a generous amount; start with one tablespoon and adjust to taste.
- Vanilla: Two teaspoons of vanilla extract deepen the flavor; vanilla bean paste can be used for an even richer profile.
- Sea salt: A pinch balances the sweetness.
Step-By-Step Instructions
Step 1: Over medium heat, warm the maple syrup with the vanilla and sea salt for about one minute. Add the nuts and stir to coat them evenly.
Step 2: Sprinkle the cinnamon over the nuts and stir until they are well coated.
Step 3: Stir frequently as the maple comes to a low bubble. If it boils, reduce heat to medium-low. Continue stirring to prevent burning; the maple will bubble until the liquid is absorbed or evaporated (about 7–9 minutes). Once the liquid is gone, stir for another minute to make sure the coating is evenly distributed.
Step 4: Spread the nuts in a single layer on a parchment-lined baking sheet to cool. For clusters, leave them closer together. For a sugar-coated finish, sprinkle a mix of 1/3 cup sugar and 1 teaspoon cinnamon over the nuts before they cool. Once cooled, they will harden and can be broken apart as desired.
Recipe Tips
Cinnamon is optional. The maple flavor alone is delicious if you prefer to skip it.
Stir constantly. Continuous stirring prevents burning and ensures the maple cooks down evenly.
Use real maple syrup. Pancake syrups won’t produce the same depth of flavor.
Use a nonstick or well-seasoned cast-iron skillet. This helps prevent sticking and makes cleanup easier.
Ways to Vary These Maple Pecans
- Add a pinch of cayenne or a touch of chili powder for heat.
- Use 1 tablespoon cinnamon plus 1/2 tablespoon pumpkin pie spice for a fall twist.
- Add a teaspoon of orange zest for bright citrus notes.
- Stir in 1 tablespoon of bourbon for a boozy depth (add after cooking off the heat).
- For a richer, slightly caramelized coating, add 1–2 tablespoons brown sugar and dissolve it into the maple before adding the nuts.
Storage
Store candied pecans in an airtight container at room temperature for up to two weeks. Refrigerate to preserve freshness and crunch for up to three weeks, or freeze for up to three months.
More Recipes To Add These To
- Use them in homemade butter pecan ice cream or sprinkled over store-bought ice cream.
- Add them to overnight oats or baked oatmeal for crunch.
- Toss on spring green or spinach-mandarin salads for texture and flavor contrast.
- Mix them into granola after baking for an extra-sweet crunch.
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Stovetop Maple Candied Pecans (or Mixed Nuts)
Ingredients
- 4 cups pecan halves (or any mixture of raw nuts)
- 1/2 cup pure maple syrup
- 2 tsp vanilla extract
- 1 1/2 tbsp cinnamon
- 1/2 tsp sea salt
Instructions
- Warm maple syrup, vanilla and sea salt in a skillet over medium heat for about 1 minute.
- Add nuts and stir constantly to coat with the maple mixture.
- Sprinkle cinnamon over the nuts and stir until evenly coated.
- Continue stirring as the maple begins to bubble. Reduce heat if it boils. Stir until all liquid is absorbed or evaporated (about 5–9 minutes total). Stir an additional minute after the liquid is gone.
- Spread the nuts in a single layer on parchment paper to cool. For clusters, leave them closer together. Optionally sprinkle a cinnamon-sugar mix before they cool.
- Store in an airtight container for about 2 weeks at room temperature, longer if refrigerated or frozen.
Notes
Cinnamon can be omitted if you prefer just maple-coated nuts.
Stir continuously while cooking to avoid burning the nuts.
Storage: Room temperature for ~2 weeks, refrigerate up to 3 weeks, or freeze up to 3 months.
Nutrition
Carbohydrates: 11 g,
Protein: 2 g,
Fat: 18 g
Nutrition information is automatically calculated and should be used as an approximation.
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Sheet Pan — available from common retailers.
Nonstick Skillet with Lid — helpful for making this recipe.