One of my favorite nibbles, pre-dinner party snacks I like to have out when my guests arrive, are these fabulous candied maple pecans. My former neighbor Kristina always served these when she had us over for cocktails and appetizers on her porch. This recipe is quick and easy once you understand the cues you need to look for with the maple syrup. Be careful and keep your eyes on the pan because the nuts can quickly turn from candy to carbon. I like to make these the day of serving. They usually go pretty quickly, but if you have some leftover, keep them in an airtight container in your fridge so they remain crunchy.
You can watch me make these here.
Recipe Type: Easy Appetizer
Time: 1 hour
Servings: 4-6 for appetizers
Ingredients
2 cups of raw whole pecans
¼ cup of Vermont maple syrup
½ teaspoon Diamond Crystal Kosher salt
½ teaspoon Kashmiri chili powder
½ teaspoon Maldon (or any flaky) salt for finishing
Equipment
¼ sheet pan
Parchment paper
Measuring cups and spoons
Rubber spatula
Mixing bowl
Instructions
Preheat your convection oven to 350°F/175°C or 375°F/190°C for a conventional oven.
Mix pecans, maple syrup, salt, and Kashmiri chili powder in a mixing bowl with your rubber spatula. Ensure you coat all of the pecans with the maple syrup mixture.
Spread the pecans into an even layer on a parchment paper-lined quarter baking sheet and place in the oven.
I’ve included time cues below, but each oven is different and cooks these at different times. Make sure to look at the cues from the pecans and maple syrup rather than cooking times alone for a better cook.
Convection Oven Roasting Instructions
Roast for 10 minutes at 350°F/175°C in a convection oven. After 10 minutes, stir the pecans and roast them for another 5 minutes or until the maple syrup looks thick like lip gloss and almost dry on the pecans.
Conventional Oven Roasting Instructions
Roast for 20 minutes at 3375°F/190°C in a conventional oven. After 15 minutes, stir the pecans and roast them for another 10-15 minutes or until the maple syrup looks thick like lip gloss and almost dry on the pecans.
Remove from the oven, and give the pecans a stir. Redistribute them into an even layer on the pan. Sprinkle with ½ teaspoon of Maldon (or any flaky) salt over the pecans while they are hot. This will ensure the salt adheres to the hot maple.
Let cool for 30 minutes. As the nuts cool, the maple will harden, and the nuts will become candied.
After the pecans cool, break them up with a spoon and serve.
How to Serve
I love to serve these as a pre-dinner nibble, or for apéro. These nuts are best served the same day. If you want to store them longer, place them in an airtight container in your fridge so they remain candied.