Candied Maple Pecans
This ultra-simple two-ingredient recipe for candied maple pecans makes the perfect topping for salads (or ice cream) or to jar up for homemade holiday gifts. Use the stovetop method to pull them off perfectly every time!
Equipment
- 1 large skillet
Ingredients
- 2 cups pecans
- 1/2 cup maple syrup
- 1 pinch kosher salt
Instructions
- Line a half sheet pan with parchment paper and set it to the side. Combine the pecans and maple syrup in a skillet. Heat over medium-low heat (I do mine at setting 3 on my burner.)
- Use a spatula to stir the mixture often. You don't have to baby it if you're cooking at low heat, but you don't want to burn the mixture.
- As you stir, monitor the amount of maple syrup pooling on the bottom of the pan. The goal is to have no liquid maple syrup at the end. It will begin to thicken over time.
- There will be a point when the maple begins to bubble quickly. At this point, the maple syrup is thickening and the caramelization process is happening.
- Continue to stir often. Monitor the amount of maple syrup on the bottom of the pan. When it all goes away, you're done. I like to run the spatula through the mixture to see if any syrup pools in the center. If it doesn't, you're done.
- Transfer the candied pecans to a sheet pan lined with parchment paper and spread in an even layer. Be careful not to touch - the maple syrup is VERY hot at this time. Cool to room temperature, then transfer to glass jars or another airtight container. Enjoy!
Notes
If you don't cook the pecans long enough, the outside will be chewy, not crispy. Keep going until the maple syrup stops pooling in the bottom of the pan (see the pictures in the post for an example).
For a crunchy, sugary coating, simply keep stirring even after the maple syrup evaporates. The sugar crystals on the sides of the pan will begin to cling to the nuts and give them that (deliciously) lumpy look.
Servings: 2 cups