2 Ingredient Oven Baked Candied Maple Pecans

2 Ingredient Oven Baked Candied Maple Pecans

[ recipe VIDEO below ] Enjoy naturally sweetened Candied Maple Pecans as a condiment on salads or pie, as a snack, or share on a cheese board. They're made with two simple ingredients (plus salt and pepper), so they're easy to whip up quickly. Baked in the oven, once cool, these tasty glazed pecans have a thin, shiny, crunchy candy coating that's such a delight with each bite.

Course Appetizer, Condiment, Snack

Cuisine American

Diet Vegan, Vegetarian

Keyword Maple Pecans

Prep Time 3

Cook Time 12

Resting Time 15

Total Time 30

Servings cups

Calories 894kcal

Author Traci York

Ingredients

Small Batch

1 cup (100 grams) Raw Pecan Halves
1/4 cup (75 grams) Pure Maple Syrup
1/4 teaspoon Fine Sea Salt
Pinch Ground Black Pepper

Larger Batch

2 cups (200 grams) Raw Pecan Halves
1/2 cup (150 grams) Pure Maple Syrup
1/2 teaspoon Fine Sea Salt
1/8 teaspoon Ground Black Pepper

Instructions

Arrange an oven rack to the center of your oven and preheat to 375 Fahrenheit (190 Celsius). Have ready a sheet of parchment paper on the counter for the nuts once they come out of the oven.
In a medium mixing bowl, add the pecans, maple syrup, and salt and pepper. Stir to coat the pecans. Scrape the mixture onto a large, unlined, and ungreased sheet pan (use a small sheet pan for a small batch). Spread into an even layer. There'll be puddles of maple syrup on the pan.
Once your oven is preheated, bake for 10-12 minutes. Do not stir. While baking, the maple syrup will bubble up at first, then subside to smaller bubbles, turning a darker amber color towards the end of baking. The nuts will be darker, and take on the color of the caramelized maple syrup. *Tip: watch closely. Keep the pecans in the oven as long as possible but without burning. Otherwise the texture will be chewy rather than snappy.
Remove from the oven and working quickly, use a silicone spatula to scrape the pecans and all the sticky maple syrup onto the parchment paper, spreading into one layer as best you can. The pecans will be hot and sticky. Cool for 15 minutes. They should develop a thin candy shell as they cool.
Once cool, gently snap the pecans apart. Store in a lidded storage container at room temperature with a small bowl of white rice to help keep moisture at bay (moisture will make them sticky). They'll store for about a week.

Video

Notes

Oven Temperature: I use and recommend an external oven thermometer. It reflects the true temperature of your oven, which is especially helpful for baked goods but also for recipes like this (nuts) that are sensitive to oven variations.

Pan Cleaning Tip: once cool, allow the pan to soak in water for about 10 minutes. The hard maple syrup dissolves right off.

Recipe adapted from Edible Seattle, by Sylvia Fountaine.

Nutrition Below is for the Large Batch.

Nutrition