Are you a fan of healthy snacks that taste amazing? Look no further than this delicious Maple Glazed Pecan recipe! With only four simple ingredients and twenty minutes of your time, you can enjoy a guilt-free snack that is both sweet and savory. These pecans have a nice kick of spice from Aleppo peppers, making them perfect to sprinkle on top of your salads or to share as a gift with friends and family. If you love candied nuts, this recipe is definitely for you. I truly hope if you are reading this, you get to indulge in a Sweet and Savory Treat with this Maple Glazed Pecan Recipe. So let's get started!
Maple Candied Pecans
Here is the recipe PDF File for you to download! The nutritional facts are on it!:
Nutmeg Nostalgia's Maple Candied Pecans
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I have ALWAYS had a thing for candied nuts. I personally prefer honey roasted peanuts and cashews. Pecans are extremely good coated with a bourbon candy as well. I was trying to keep THIS recipe super simple, alcohol free, and free of refined sugars! One of the natural sweeteners that I find is not that sweet is maple syrup. So many of my recipes will be using this sweetener of choice!
To make this recipe, you'll need two cups of raw pecan halves, half a cup of real maple syrup, half a teaspoon of sea salt, and an eighth of a teaspoon of Aleppo peppers. You can also substitute for pepper flakes if you cannot find Aleppo. First, combine all of the ingredients in a sauté pan and toss them with a spatula until the pecans are evenly coated, and the salt has dissolved into the maple syrup.
Maple syrup, pepper flakes, & sea salt
Recipe Bonus: This recipe is easy as it is made on the stovetop and you don't use the traditional egg whites method! So this sweet and savory treat is naturally-sweetened, gluten-free & vegan friendly!
Maple candied pecans low simmer.
So after stirring you should get the results of the picture before this video!
Cook the mixture on medium heat until the maple syrup comes to a low simmer, stirring occasionally. (We’re looking for gentle bubbles not boiling.)
Reduce heat to medium-low (or whatever temperature is a low simmer). Continue simmering the mixture for about 20-25 minutes — stirring often — until the liquid in the maple syrup has evaporated and its sugars have crystalized. The maple syrup will go through the following stages: thin and liquidy, to thick and syrupy, to crystallized and grainy. Stir every 2 minutes. Once the maple syrup has almost completely evaporated immediately pour the candied pecans out onto a flat surface covered in parchment paper. Use your spatula to break apart the clumps and spread the pecans out in an even layer. You can also use your fingers, once the pecans have cooled a bit.
Thin & liquidy: It simmers & bubbles easily, and the pecans will be loosely coated by maple syrup. Stir every 1-2 minutes.
Thick & syrupy: The bubbles will be thicker and slower. Your pecans may start sticking together, break them up as you stir every 1 minute.
Crystallized & Grainy: Maple syrup crystalizzes and looks like microscopic little grains of sugar on the pecans. They are almost ready to go! Cook for one more minute, and stir often.
Maple candied pecans are almost done!