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A simple sweet snack, these easy Maple Candied Pecans on stovetop are ready in minutes. Make them with a mixture of pecans, cashews and almonds or just stick to the classic pecans. A nice hint of cinnamon paired with the rich maple flavor make these nuts perfect for snacking, on top of ice cream, salads and more!
Maple, cinnamon and nuts are my favorite combo. They make a great topper for this Spring Green Salad that I cannot get enough of these days. But let’s be honest, these babies are made for eating by the handful.
Maple candied pecans on the stove top, or any combo of nuts are such a simple satisfying sweet and salty snack. You will LOVE having these in the pantry!
Why You Will Love These Maple Candied Pecans:
- They are ready in minutes. Just a little bit of stove top stirring and you will have these crunchy sweet nuts in no time.
- Easy to vary. I love making all pecans for sure, but combining whatever nuts I have in the pantry is always great as well. Pecans, walnuts, almonds, cashews–the more the better in my opinion.
- These candied mixed nuts are vegan and gluten free. Aside from nut allergies, you should be in the clear for just about any dietary need with these stovetop nuts.
- The perfect toppers for many dishes. You can toss these maple pecans on your ice cream, yogurt, smoothie bowls, pancakes, salads and SO MUCH more!
Ingredients and Swaps:
- nuts: any mixture or pecans, walnuts, cashews or almonds is fair game. Some days I do just pecans but other times I like a good mixture.
- maple syrup: you want to use real, 100% maple syrup versus pancake syrup. There is a difference and the real maple is where all the flavor is!
- cinnamon: I use a decent amount in this recipe. You can start with one tablespoon and add more if desired.
- vanilla: yes, 2 teaspoons for that rich vanilla flavor!
- sea salt: just a pinch
How To Make This Recipe:
- Turn the skillet to medium. Add the maple, vanilla and sea salt to the skillet and allow to heat for about one minute.
- Add the pecans and stir to coat. Sprinkle the cinnamon over top and stir to allow it to coat the pecans as well.
- Stir the pecans frequently and allow the maple to come to a very low bubbling. You can turn the heat to medium low if the bubbling becomes a boil. At this point, continue to stir more frequently so as not to burn the pecans. The maple will continue to bubble until the liquid is absorbed or evaporated. This part can take about 7-9 minutes. Once this happens, stir for another minute. Transfer the pecans to a parchment lined baking sheet or flat surface and spread evenly.
- If you like maple candied pecans in clusters, keep them closer together. For a sugar coated texture, sprinkle a mixture of about 1/3 cup sugar and 1 teaspoon cinnamon over top before the pecans cool.
- Once the pecans cool, they will harden and you can break them apart as desired.
Recipe Notes:
- You can omit the cinnamon and these stovetop candied pecans and mixed nuts will still be delicious. The maple alone will give it a great flavor.
- Make sure to stir continuously so as not to burn the nuts. You want to cook until all the maple is absorbed and letting the nuts sit in one spot for too long can easily turn into burned nuts!
- Make sure to use real maple syrup versus pancake syrup. The results will not be the same if you use pancake syrup.
- Use a nonstick skillet or well seasoned cast iron skillet. You don’t want the maple sticking to the skillet–that will make for quite the mess!
Ways to Vary These Maple Pecans:
There are certainly ways to make these maple candied pecans a bit more fun or to your liking. Some options include:
- add 1/8 – 1/4 teaspoon of cayenne for a spicy kick, a touch of chili powder is also an option
- use a combination of 1 tablespoon cinnamon and 1/2 tablespoon of pumpkin pie spice
- add a teaspoon of orange zest
- stir in 1 tablespoon of your favorite bourbon
- add 1 – 2 tablespoons brown sugar and allow it to dissolve in the maple syrup before adding the pecans for a richer flavor
Recipes To Add These Pecans To:
- Homemade Butter Pecan Ice Cream –sub these mixed maple candied nuts for the pecans!
- Banana Bread Overnight Oatmeal
- Mixed Berry Spring Green Salad
- Spinach Mandarin Salad
- Maple Pecan Granola –mix them right in after the granola is made!
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Stovetop Maple Candied Pecans (or Mixed Nuts)
A simple sweet snack, these easy Maple Candied Pecans on stovetop are ready in minutes. Make them with a mixture of pecans, cashews and almonds or just stick to the classic pecans. A nice hint of cinnamon paired with the rich maple flavor make these nuts perfect for snacking, on top of ice cream, salads and more!
Ingredients
- 4 cups pecan halves, or any mixture of raw nuts
- 1/2 c pure maple syrup
- 2 tsp vanilla extract
- 1 1/2 T cinnamon
- ½ tsp sea salt
Instructions
- In a skillet, stir together maple syrup, vanilla and sea salt over medium heat and allow to warm up for 1 minute.
- Add the nuts and stir constantly to coat.
- Once nuts are coated, add cinnamon and again stir to coat nuts.
- Continue to stir the nuts as the maple begins to boil until all of maple seams to have been absorbed and there is no more liquid in the skillet. (about 5-7 minutes)
- Remove from stove and pour mixed nuts evenly over parchment paper to cool. You can sprinkle cinnamon sugar mixture over if desired for a sugar coated look. Break apart once cooled.
- Store in an airtight container for about 2 weeks.
Notes
- You can omit the cinnamon and these stovetop candied pecans and mixed nuts will still be delicious. The maple alone will give it a great flavor.
- Make sure to stir continuously so as not to burn the nuts. You want to cook until all the maple is absorbed and letting the nuts sit in one spot for too long can easily turn into burned nuts!
Nutrition
Calories: 201kcal, Carbohydrates: 11g, Protein: 2g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Sodium: 37mg, Potassium: 128mg, Fiber: 3g, Sugar: 7g, Vitamin A: 16IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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I made this and it was sticky. I just put the pan onto the oven 250 degrees) for around 20 minutes. It came out perfect!
Hello! I live in Brazil and don’t find maple syrup. Is there other option?
Hi! You could use a mixture of 1- 2 tablespoons of water and 1/2 cup brown sugar possibly. Or the same amount of brown sugar and 1-2 T butter. If you can find maple extract or flavor then you would get the maple flavor still.
I love this because it doesn’t use any oil. I’ve been making them for friends, and they all rave about them.
Yay! So happy to hear this Steve!
I made theses for New Year’s Eve and they are delicious!! But so sticky:(. Maybe I didn’t cook them long enough?
Hmmm it’s possible. You definitely want to cook until all the liquid is absorbed. I’m updating photos of this recipe next week and will do some troubleshooting!!
These sound yummy. Might have to make these for New Years!
Great idea!
would you recommend a non-stick or cast iron skillet for this? sounds delicious!
Hi Kat! I’m a bit protective of my cast iron skillet and I was worried it would be a crazy mess to clean up so I went with nonstick. I know nonstick isn’t ideal, but it worked perfectly for this recipe!
thank you Lorie. I was wondering about the same thing. I look forward to making these for a Super Bowl party.
You bet! And great idea, these are perfect for the Super Bowl!