Easy Candied Pecans using Maple Syrup (Made on the Stove Top!)
If you love that irresistible sweet and crunchy flavor of candied pecans but don’t want to fuss with the oven and multiple ingredients, this recipe is for you. These stovetop candied pecans are made with just two ingredients — maple syrup and pecans — and they come together in minutes. They’re naturally sweetened, quick to make, and completely addictive once cooled!
Why You’ll Love This Recipe
- Just 2 Ingredients: You only need maple syrup and pecans. I get both at Costco!
- No Oven Required: Everything cooks right on your stovetop in under 10 minutes.
- Customizable Flavors: Add cinnamon for warmth, cayenne for a sweet and spicy twist, or a sprinkle of flaky salt to balance the sweetness.
- Crunchy & Snackable: Once they cool, they harden into the perfect candy-like crunch.
These candied pecans make an amazing holiday snack, salad topper, or homemade gift — but you’ll want to keep a handful just for yourself.
Ingredients
- 2 cups pecan halves
- ½ cup pure maple syrup
- Optional: pinch of cinnamon, cayenne pepper, and flaky sea salt
Instructions
- Heat a skillet over medium heat and add the pecans, maple syrup and any seasoning you prefer.
- Stir continuously as the syrup starts to bubble and coat the pecans. The consistency will start out runny and then become thick and bubbly.
- When the syrup thickens and begins to crystalize it will become harder to stir the pecans. Keep stiring. Once the pecans don’t have wet spots and are all coated with a crystalized sugary outside, remove from the heat.
- Spread the pecans onto a parchment-lined baking sheet in a single layer. If you forgot to add seasoning, you can also do it now while they’re still warm.
- Cool completely. As they cool, they’ll firm up and become perfectly crunchy.
Flavor Variations
- Cinnamon Sugar: Add ½ teaspoon ground cinnamon.
- Sweet & Spicy: Add a pinch of cayenne for a subtle kick.
- Salted Maple: Sprinkle flaky sea salt right after removing from the pan.
Tips for Success
- Don’t walk away — the syrup can burn quickly. Keep stirring!
- Use pure maple syrup, not pancake syrup, for the best flavor and texture.
- Store in an airtight container at room temperature for up to two weeks.
How to Use Candied Pecans
These sweet little clusters are incredibly versatile. Try them:
- On top of salads for crunch and sweetness
- Sprinkled over oatmeal or yogurt
- As a topping for sweet potatoes or roasted squash
- Simply by the handful as a snack
Final Thoughts
These maple candied pecans prove that simple recipes can be the most delicious. With just a few minutes and two ingredients, you’ll have a batch of crunchy, golden, sweet-and-salty nuts that taste like they came from a fancy gourmet shop.
Make a big batch — they disappear fast!
Candied Pecans using Maple Syrup
Ingredients
- 2 c pecan halves
- 1/2 c maple syrup
- 1/2 `tsp flaky salt optional
- 1/8 tsp cayenne pepper optional
- 1/4 tsp cinnamon optional
Instructions
- Add pecan halves and maple syrup to a saute pan set over medium heat along with any of the seasoning you desire. Stir almost constantly as the pecans go from being runny, to thick and syrupy to sticky to grainy.
- The entire cooking process takes about 12 minutes. Do not turn the heat above medium and don't walk away. The pecans will get harder to stir as they stick to each other and to the pan, just keep moving them around.
- Once all the shininess is gone and each pecan has a grainy sugary coating on them, remove from the pan and place on a parchment lined sheet pan to dry for an hour. They get harder the longer they sit. Ready to eat once they're room temperature but reach the perfect crunchy consistency overnight.
- Place in an air tight container and keep on the counter.