Maple Roasted Candied Pecans – Easy Homemade Sweet Snack Recipe

Posted on September 1, 2025

maple roasted candied pecans - featured image

The moment you walk into my kitchen while these maple roasted candied pecans are baking, you’ll know something magical is happening. The sweet, nutty scent of maple syrup and toasted pecans fills the air—it’s like autumn just decided to move in for the afternoon! I stumbled onto this recipe a few years back when I wanted a snack that felt indulgent but didn’t require a ton of work (or cleaning up sticky caramel messes—been there, done that). Honestly, I’ve made these candied pecans more times than I can count, and each batch disappears almost instantly.

I remember making my first batch during a family movie night. The bowl was empty before the opening credits rolled! These maple roasted candied pecans have become my go-to for gifting, holiday parties, or just satisfying that sweet-crunchy craving while working from home. They’re simple, fast, and taste like you spent hours fussing in the kitchen (spoiler: you didn’t).

This recipe is perfect for anyone who loves homemade snacks, needs a quick treat for guests, or just wants something to jazz up salads and oatmeal. Maple syrup brings a natural sweetness, while roasting the pecans adds a deep, toasty flavor you won’t get from store-bought mixes. If you’ve never tried making candied pecans with maple syrup, you’re in for a treat—the flavor is richer and the texture is just the right kind of crunchy. As someone who’s tested every nut snack under the sun, trust me: maple roasted candied pecans are the easiest way to win over a crowd (or just yourself, let’s be honest!).

Why You’ll Love This Recipe

If you’re wondering what makes these maple roasted candied pecans stand out, let me spill the beans (or nuts, in this case) from my kitchen experience. I’ve baked up dozens of sweet nut snacks over the years, and this one always gets two thumbs up from everyone—kids, picky snackers, and even my skeptical neighbor who swears by store-bought treats.

Quick & Easy: You’ll have a batch ready in under 30 minutes. No candy thermometer needed, no complicated steps—just stir, roast, and snack!
Simple Ingredients: Pantry staples like pecans, maple syrup, and cinnamon. Seriously, you probably have everything already.
Perfect for Any Occasion: These maple roasted candied pecans work for holiday gifts, lunchbox treats, or a cozy night in. They even make salads taste gourmet.
Crowd-Pleaser: Every time I serve these, they’re gone in minutes. They’re sweet but not cloying, with that irresistible roasted crunch.
Unbelievably Delicious: The maple syrup caramelizes and hugs each pecan, making them taste like something you’d get at a fancy bakery.

This isn’t just another candied pecan recipe. The secret is roasting with maple syrup instead of traditional sugar. You get that deep, natural sweetness and a beautiful glossy finish. The cinnamon adds warmth without overpowering, and a pinch of salt balances everything out. Whether you’re a seasoned baker or just want a quick sweet snack, this recipe is the one you’ll keep coming back to. It’s comforting, festive, and totally addictive—the kind of treat that makes you close your eyes and savor each bite.

And honestly, I love how versatile these pecans are. You can toss them on yogurt, swirl them into ice cream, or just eat them by the handful. They always make me feel like I’m treating myself, even when I’m just grabbing a quick bite between emails. For busy folks, sweet tooths, and anyone craving that “wow” moment with minimal effort—maple roasted candied pecans are your answer!

Ingredients Needed

This recipe is all about simple, wholesome ingredients that come together for bold flavor and crunch. Most are pantry staples, and you can swap a few things if you want to make it vegan, gluten-free, or a little spicier. Here’s what you’ll need:

Pecans (2 cups / 210g, halves work best for even coating and crunch)
Pure Maple Syrup (1/3 cup / 80ml, the real stuff—not pancake syrup—for rich flavor)
Brown Sugar (2 tablespoons / 25g, light or dark both work—adds a caramel note)
Ground Cinnamon (1 teaspoon / 3g, for warmth and depth)
Vanilla Extract (1 teaspoon / 5ml, rounds out the sweetness)
Sea Salt (1/2 teaspoon / 3g, balances the flavors and brings out the nuttiness)
Unsalted Butter (1 tablespoon / 14g, melted—optional, but gives extra richness)

If you’re dairy-free, skip the butter or use coconut oil. For a vegan version, stick with maple syrup and plant-based butter. If you want even more crunch, you can add a tablespoon of chia seeds or hemp hearts (I’ve done this for extra texture). Sometimes I swap half the pecans for walnuts or almonds—just make sure they’re fresh and unsalted. I always recommend buying pecans in bulk (Costco’s are my favorite for consistent size and freshness), but any good-quality nuts will work.

If you’re low on maple syrup, try using honey or agave nectar (but maple gives a unique flavor). For a spicier twist, add 1/4 teaspoon cayenne pepper or smoked paprika. You can also toss in a pinch of nutmeg for a holiday vibe. Whatever you use, make sure your ingredients are fresh—old nuts can taste bitter, and stale spices just…fall flat. Trust me, I’ve learned that the hard way!

Allergy note: This recipe is gluten-free as written, but always check your maple syrup and vanilla extract labels for hidden additives. If nuts are off-limits, sunflower seeds work surprisingly well as a substitute, though the flavor will be different.

Equipment Needed

You don’t need any fancy gadgets to whip up these maple roasted candied pecans—just the basics! Here’s what I use every time:

Baking Sheet (lined with parchment paper for easy cleanup and no sticking—trust me, it’s worth it)
Mixing Bowl (medium size, big enough to toss pecans with syrup)
Spatula or Wooden Spoon (for stirring everything together and spreading the pecans out evenly)
Measuring Cups and Spoons (accuracy matters for the syrup and sugar)
Oven Mitts (because hot sugar burns—been there, yikes!)

If you don’t have parchment paper, foil works, but you might want to spray it lightly with oil to prevent sticking. I’ve used silicone baking mats in a pinch, and they’re great for easy release. If you’re making a double batch, use two baking sheets so the pecans roast evenly. For mixing, any bowl will do, but glass makes it easier to see if everything’s coated.

Budget tip: You don’t need top-of-the-line equipment here. I’ve made these with dollar store measuring spoons and a thrifted baking sheet. Just make sure your tools are clean and dry—moisture can mess with the candy coating. Afterward, soak the baking sheet in warm water if any syrup sticks (it’ll wipe off easily after a few minutes).

Preparation Method

Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper—this step saves time on cleanup and keeps the pecans from sticking.
Prep the pecans: Place 2 cups (210g) pecan halves into a medium mixing bowl. Make sure the nuts are dry and at room temperature. Wet nuts won’t crisp up!
Mix the coating: In a small bowl, whisk together 1/3 cup (80ml) pure maple syrup, 2 tablespoons (25g) brown sugar, 1 teaspoon (3g) ground cinnamon, 1 teaspoon (5ml) vanilla extract, 1/2 teaspoon (3g) sea salt, and 1 tablespoon (14g) melted unsalted butter (optional).
Combine: Pour the maple mixture over the pecans. Stir gently with a spatula or wooden spoon until all the nuts are evenly coated. It might look sticky or gloopy—don’t worry, that’s exactly what you want!
Spread out: Dump the coated pecans onto your lined baking sheet. Use the spatula to spread them out into a single layer. Try not to crowd them too much—otherwise, they’ll steam instead of roast.
Roast: Place the tray in the oven. Roast for 20-25 minutes, stirring halfway through (around the 10-minute mark) so all sides get evenly caramelized. Watch for a deep golden color and a toasty aroma. If the edges start to look dark, pull them out sooner—pecans can go from perfect to burnt pretty fast!
Cool and separate: Remove the sheet from the oven and let the pecans cool for 10-15 minutes. While cooling, gently break up any clumps with a fork or your fingers (careful, they’re hot!). The coating will harden as it cools, giving that irresistible candied crunch.
Taste test and store: Once cooled, taste a few—quality control, right? Transfer the pecans to an airtight container. They’ll keep fresh for up to 2 weeks (if they last that long!).

Prep notes: If your pecans are super fresh, they might roast quicker—check them at 18 minutes. If your oven runs hot (mine does!), rotate the sheet for even color. If the coating seems runny at first, don’t panic—it thickens up while roasting and cooling.

Warning: Hot sugar can burn, so use oven mitts and keep kids away while stirring. If you want smaller clusters, don’t break up all the clumps—some folks love those chunky bites!

Personal tip: Make a double batch if you’re gifting or entertaining, because one tray never seems to be enough! I always sneak a handful while they’re still warm—you know, just to make sure they’re “safe” for everyone else.

Cooking Tips & Techniques

Through trial and error (and a few burnt batches), I’ve picked up some tricks for maple roasted candied pecans that guarantee success every time. Here’s what works best:

Even roasting: Spread the pecans in a single layer. Crowded nuts steam instead of roast, so use two sheets if you’re doubling the recipe.
Stir halfway: Don’t skip the mid-roast stir! It helps the syrup caramelize on all sides and prevents burning around the edges.
Watch for color, not just time: Ovens vary, so look for a deep golden hue and a heavenly aroma. If you see smoke (oops), pull them out fast.
Let them cool completely: The coating hardens as the pecans cool, transforming from sticky to crunchy. Patience pays off here—don’t rush it.
Use fresh pecans: Old or stale nuts taste bitter and won’t get that perfect crunch. If in doubt, toast them briefly before coating.
Test your syrup: Pure maple syrup works best. If you use honey or agave, the coating might be stickier and not set as firmly.
Salt matters: Don’t skip the salt—it balances the sweetness and brings out the nutty flavor. If you like more contrast, sprinkle extra sea salt after roasting.

Common mistake: Overbaking! Pecans can go from golden to burnt in a minute. I once got distracted and ended up with a tray of “charcoal clusters.” Stay close during the last few minutes, and set a timer.

If you want super glossy candied pecans, add the butter—it helps the maple syrup caramelize beautifully. For bigger clusters, use less stirring, and for even coating, stir gently but thoroughly. Multitasking tip: Prep the maple mixture while the oven preheats to save time. And always use parchment paper—otherwise, cleaning up sticky syrup is a real pain (learned that the hard way!).

Variations & Adaptations

Maple roasted candied pecans are super easy to customize, whether you’re working around dietary needs or just want to mix things up. Here are my favorite ways to change it up:

Vegan version: Swap the butter for melted coconut oil or skip it entirely. The maple syrup gives enough richness on its own.
Spicy pecans: Add 1/4 teaspoon cayenne or chili powder to the maple mix for a sweet-and-spicy kick. Perfect for cocktail hour!
Holiday blend: Toss in 1/4 teaspoon ground nutmeg or cloves for a warm, festive flavor. I love this twist for Thanksgiving or Christmas gifts.
Nut-free: Use sunflower seeds or pumpkin seeds instead of pecans. The texture changes, but the sweet crunch stays!
Low-sugar: Halve the brown sugar or use a sugar substitute like coconut sugar. Just know the coating might be less glossy.

If you’re into experimenting, try swapping half the pecans for walnuts or almonds. For a smoky flavor, sprinkle in a dash of smoked paprika. My personal favorite adaptation is adding a handful of chopped dried cranberries halfway through roasting—they get chewy and make the snack extra festive.

If you want to use these pecans for salads, skip the cinnamon and add a pinch of black pepper. They work beautifully as a savory-sweet topping! Whatever your taste or dietary needs, this recipe is flexible enough to accommodate—just keep the basic roasting method, and play with flavors as you like.

Serving & Storage Suggestions

These maple roasted candied pecans are best served at room temperature—crunchy, glossy, and just sweet enough. I love piling them into little bowls for snacking, or using them as a topping for oatmeal, yogurt, or ice cream. They also shine on cheese boards, adding a sweet contrast to sharp cheddar or creamy brie.

For parties, fill mason jars or clear bags and tie with ribbon for an easy homemade gift. They look beautiful sprinkled over salads (try them on spinach with goat cheese and dried cranberries for a real treat). For drinks, pair with hot apple cider, coffee, or even spicy chai—so cozy!

Storage is easy: Place cooled pecans in an airtight container and keep at room temperature for up to 2 weeks. For longer storage, freeze in a zip-top bag for up to 3 months. To refresh the crunch, spread frozen pecans on a baking sheet and reheat at 300°F (150°C) for 5-7 minutes. Honestly, they rarely last long enough to worry about storage in my house!

Flavor tip: The maple and spice deepen after a day or two, so if you make them ahead, they get even better. Just keep them sealed to avoid sogginess.

Nutritional Information & Benefits

Each serving (about 1/4 cup or 30g) of maple roasted candied pecans provides roughly:

Calories: 180
Protein: 2g
Fat: 16g (mostly heart-healthy unsaturated fats)
Carbohydrates: 10g
Sugar: 7g
Fiber: 2g

Pecans are packed with antioxidants, vitamin E, and magnesium, making them a smart choice for healthy snacking. Maple syrup offers a natural sweetener with trace minerals (like zinc and manganese), and cinnamon can help support healthy blood sugar levels. This recipe is gluten-free as written and can be made vegan easily.

Allergy alert: Contains nuts (pecans) and optional dairy (butter). For wellness, I love that these pecans satisfy my sweet tooth without processed ingredients or artificial flavors. They give me a boost of energy without the crash—perfect for mid-afternoon slumps!

Conclusion

If you’re looking for a sweet snack that’s easy to make, totally addictive, and perfect for sharing, maple roasted candied pecans are it. They’re crunchy, golden, and full of rich maple flavor—just the thing to brighten up any day or gathering. I love how this recipe turns simple ingredients into something special, and how flexible it is for different preferences.

Don’t be afraid to experiment with spices or swap in other nuts—make it your own! Whether you gift these pecans, bring them to a party, or just enjoy them curled up with a good book, they’re always a hit.

Honestly, I make these at least once a month, and they never get old. If you try them, let me know how you adapt the recipe or what flavors you add—I’m always on the hunt for new snack ideas! Drop a comment below, share your photos, or pass the recipe along to friends who love easy homemade treats. Happy roasting!

Frequently Asked Questions

Can I use walnuts or almonds instead of pecans?

Yes, you can! Walnuts and almonds work well in this recipe—just follow the same steps. Keep in mind, the flavor and texture will be a bit different, but still delicious.

How do I keep the pecans crunchy?

Let them cool completely before storing, and always use an airtight container. If they soften, a quick reheat in the oven will restore their crunch.

Can I make maple roasted candied pecans vegan?

Absolutely! Just skip the butter or use a plant-based alternative like coconut oil. All other ingredients are naturally vegan.

How long do candied pecans last?

Stored in an airtight container at room temperature, they’ll stay fresh for up to 2 weeks. For longer storage, freeze them for up to 3 months.

Why did my pecans stick together in big clumps?

This is normal! If you like clusters, leave them as is. For individual pecans, break them up gently while cooling. Stirring halfway through roasting helps reduce clumping.

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maple roasted candied pecans recipe