This easy maple syrup candied pecans recipe is a naturally sweetened, oven-baked treat ideal for snacking, cheese boards, holiday side dishes, or tossed on a salad. Made without eggs and with just a handful of pantry-friendly ingredients, this recipe is gluten-free, paleo-friendly, and vegan.
Maple syrup candied pecans are a simple classic that shine during the holidays but are delicious year-round.
With only a few ingredients and no special equipment, these pecans come together quickly and deliver a crunchy, sweet, and slightly salty bite.
They also make a lovely homemade gift when packed into a jar and tied with ribbon or twine.
Why you’ll love this recipe
These candied pecans are:
- Simple and quick to make
- Perfectly crunchy
- Sweet with a touch of salt
- Lightly spiced with cinnamon and vanilla
- Vegan and egg-free
- Gluten-free
Ingredients
You likely already have everything you need in your pantry. This recipe uses pure maple syrup to sweeten the pecans and a little oil to help the coating distribute evenly.
If you want to start right away, the full ingredient list and instructions are below.
Here’s exactly what you need
- Pecan halves — 3 cups (about 10 servings)
- Maple syrup — 1/3 cup
- Avocado oil or melted coconut oil — 3 tablespoons
- Cinnamon — 1/2 teaspoon
- Vanilla extract — 1 teaspoon
- Sea salt — 1/2 teaspoon
How to make these easy maple syrup candied pecans
This recipe is truly fuss-free. You only need a rimmed baking sheet lined with parchment paper and about 15 minutes of active time.
No candy thermometer and no bowl required—everything is mixed right on the sheet pan.
Step-by-step instructions
Step 1: Prepare the oven and pan
Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
Step 2: Combine pecans and coating
Spread the pecans in a single layer on the prepared sheet. Drizzle with the maple syrup and oil, then sprinkle the cinnamon, vanilla, and sea salt over the top. Toss the pecans on the sheet until evenly coated.
Step 3: Roast and stir
Bake for 6 minutes, then remove and stir to ensure even roasting and coating. Return to the oven and continue to stir every 2 minutes for a total bake time of about 12–14 minutes. You’re aiming for the maple syrup to bubble, thicken, and cling to the pecans. The coating will still be slightly sticky when you remove them, but it will harden as they cool.
Step 4: Cool and store
When the pecans are evenly coated and have a thick, glossy finish, spread them out on the parchment so they don’t cool in one clump. Allow to cool completely until the coating is set. Serve immediately or transfer to an airtight container and store at room temperature for up to two weeks.
Ways to use candied pecans
These maple candied pecans are versatile. Enjoy them as a snack, or try them on:
- A festive cheese board
- Salads for extra crunch and sweetness
- Holiday side dishes or grain bowls
- Packaged as a homemade edible gift
Storage and make-ahead tips
These candied pecans do not need refrigeration. Stored in an airtight container at room temperature, they keep well for up to two weeks. If you’d like to extend the shelf life, refrigerate for up to one to two months or freeze in a sealed container for up to six months. Thaw at room temperature before serving.
Variations
To add a little heat, sprinkle a pinch of cayenne pepper into the maple mixture before tossing the pecans. Start with a small pinch and adjust to taste for a spicy-sweet contrast. You can also experiment with other spices like ground ginger or cardamom for a different flavor profile.
If you try this maple syrup candied pecans recipe, leave a rating or note about how you served them — I love hearing ideas and swaps that worked for you!