Candied Pecans

Candied Pecans

Servings 3 cups


  • Jelly roll pan or cookie sheet
  • Parchment paper


  • 1/4 cup maple syrup
  • 1 tblp unsalted cultured butter, melted
  • 1 tbsp Morton's coarse kosher salt
  • 2 tsps vanilla extract OR
  • 1 tbsp bourbon
  • 1/4 tsp cayenne pepper (optional)
  • 3 cups raw pecan halves


  • Preheat oven to 325 degrees F.
  • Line jelly roll pan with parchment paper.
  • In medium bowl, combine maple syrup, melted butter, salt, vanilla or bourbon, cinnamon, and cayenne (if using).
  • Whisk until blended.
  • Add pecans and stir to coat.
  • Spread pecan mix on parchment paper in single layer.
  • Bake.
  • Stir after 10 minutes, and the every 5 minutes after that, until almost no maple syrup remains on parchment paper and nuts are deeply golden, approx. 23-26 minutes.
  • Remove pan from oven and stir one more time, spreading nuts in even layer across pan.
  • Let cool for approx. 10 minutes.
  • While nuts are still warm, separate any large lumps.
  • Let nuts cool completely on pan.


Candied pecans keep for up to 2 months in sealed bag at room temperature.
Adapted from Cookie and Kate.