Ingredients
Ingredients
- 2 cups raw pecan halves
- ¾ cup maple syrup
- ¼ teaspoon cinnamon
- Pinch kosher salt
Instructions
- Simmer and stir together: Add the pecans, maple syrup, cinnamon, and kosher salt to a pot over medium heat. Bring the mixture to a gentle simmer and stir constantly to ensure the pecans are evenly coated and the syrup doesn't burn. Continue stirring until the syrup has completely evaporated and the pecans are caramelized, about 8 to 10 minutes.
- Dry the pecans: Transfer the pecan mixture onto a baking sheet lined with parchment paper. Spread the pecans out as much as possible so they don't stick together. Allow them to cool and dry on the tray for at least 10 minutes until they harden and become crunchy.
- Break apart the pecans: Once cooled, gently break apart any clusters of pecans that are stuck together. Serve immediately as a snack or use as a topping, or store in an airtight container for later use.
Notes
- Storage tips: Store candied pecans in an airtight container at room temperature for up to 2 weeks, refrigerate for up to 1 month, or freeze for up to 3 months for extended freshness.
- The appearance of the candied pecans varies with cooking time: about 8 to 9 minutes yields shiny, candy-coated nuts, while 10 minutes produces a softer shell similar to pralines. Both are delicious options!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
