Quick Candied Pecans (5 Minute Recipe)
These easy maple candied pecans take just 10 minutes and use four simple ingredients. Glossy, crunchy, sweet, and perfect for salads, snacking, and holiday desserts.
Servings: 4
Ingredients
- 1 cup pecan halves
- 1/4 c maple syrup
- 1/4 tsp cinnamon
- 1/2 tbsp butter
- Pinch of salt
Instructions
- Toast the pecans: Warm a large nonstick skillet over medium heat. Add the pecans and toast for 2–3 minutes, stirring often, until they smell nutty and fragrant.
- Add the maple mixture: Pour in the maple syrup and sprinkle in the cinnamon and salt. Stir well so every pecan is coated.
- Cook until glossy: Continue cooking for a few minutes, stirring consistently, until the maple syrup thickens and clings to the nuts. It should reduce into a shiny glaze.
- Transfer to cool: Immediately spread the pecans onto a sheet of parchment paper. Use a spatula to separate them so they don’t clump.
- Let them harden: Cool completely. The glaze will harden into a glossy, crunchy coating as the pecans cool.
Notes
Storage: Store in an airtight container at room temp for up to 2 weeks.
Substitutions: Use walnuts, almonds, or mixed nuts instead of pecans.
Flavor variations:
- Spiced: Add nutmeg, allspice, or pumpkin pie spice for a holiday twist.
- Spicy-sweet: Add a pinch of cayenne or chili powder for heat.
- Vanilla: Stir in ½ teaspoon vanilla extract after removing from heat.
- Orange-maple: Add orange zest to brighten the glaze.
- Salted maple: Add a flaky sea salt sprinkle just before the pecans fully set.
- Mixed nuts: Swap in almonds, walnuts, or cashews—or use a blend.
Nutrition
Calories: 238kcal | Carbohydrates: 17g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 13mg | Potassium: 148mg | Fiber: 2g | Sugar: 13g | Vitamin A: 58IU | Vitamin C: 0.3mg | Calcium: 41mg | Iron: 1mg
